Ansatte – Københavns Universitet

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Anders H Karlsson

Anders H Karlsson

Professor

Primære forskningsområder

Education

1993 PhD (Dr Agro), Food Science/Meat, Swedish University of Agricultural Research (SLU)

1989 MSc, Agriculture (Animal Science), Swedish University of Agricultural Research (SLU)

 

Affiliations

2004 – present:  Professor in Meat Science, Dairy, Dept. Food Science, University of Copenhagen, Denmark

2006 – 2011 Affiliate Professor, Division of Meat Science, Dept. Food Science, Swedish University of Agriculture     Sciences, Sweden

2004 – 2010 Head of Section Meat Science, Dept. Food Science, University of Copenhagen, Denmark

1998 – 2003 Head of Research Unit Muscle Biology and Meat Science, Dept. Food Science, Aarhus University, Denmark

1997 – 1998 Senior Research Officer, Dept. Food Science, University of Copenhagen, Denmark

1995 – 1997 Associate Professor and Head of Educational Unit, Department of Food Science, Swedish University of Agricultural Sciences, Sweden

1993 – 1995 Research Officer, Department of Food Science, Swedish University of Agricultural Sciences, Sweden

 

Teaching

2013 – ongoing: Lecturer at the BSc course Råvarekvalitet, University of Copenhagen

2012 – ongoing: Lecturer at the MSc course Meat and milk production, University of Copenhagen

2010 – ongoing: Responsible of the MSc course Meat as a raw material, University of Copenhagen

2005 – 2014 Responsible for the MSc course Meat processing, University of Copenhagen

2005 – 2012 Responsible for the MSc course Meat production, University of Copenhagen

2004 – ongoing: Lecturer at the master course Kvalitet af råvarer, University of Copenhagen

 

Selected offices

Other/Commercial offices 2009–2014

2007 – 2011 Coordinator, EU 6th Framework Programme Project: Q-PorkChains. Contract No.: FP6-036245-2

2001 – 2004 Coordinator, EU 5th Framework Programme Project: SUSPORKQUAL - Sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in out-door pig production. Contract No.: QLK5- CT-1999-30162.

 

Quantitative performance indices

Index

No.

H-index (WOS) – March 10th 2015

29

Scientific peer-reviewed papers

79

Supervision, MSc students (since 1997)

26

Supervision, PhD students (since 2001)

19

 

Selected Publications 2009–2014 - ProfessorAnders H. Karlsson

1. Gudjónsdóttir M, Gacutan MD Jr, Mendes AC, Chronakis IS, Jespersen L, Karlsson AH. 2015. Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis. Food Chemistry, 184, 167-75

2. Marije Oostindjer, Jan Alexander, Gro Vang Amdam, Grethe Andersen, Nathan S. Bryan, Duan Chen, Denis E. Corpet, Stefaan De Smet, Lars Ove Dragsted, Anna Haug, Anders H. Karlsson, Gijs Kleter, Theo M. de Kok, Bård Kulseng, Andrew L. Milkowski, Roy J. Martin, Anne-Maria Pajari, Jan Erik Paulsen, Jana Pickova, Knut Rudi, Marianne Sødring, Douglas L- Weed, Bjørg Egelandsdal, 2014. Red meat – The role of red and processed meat in colorectal cancer development: A review, based on findings from a workshop – Review Article, Meat Science, 97, 583-596.

3. Bak, K.H., Lindahl,G. Karlsson, A.H. & Orlien, V.2013. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi. Meat Science, 92, 374-381.

4. Bak, K.H., Lindahl, G., Karlsson, A.H., Lloret, E., Gou, P., Arnau, J. & Orlien, V. 2013. The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science, 95, 433-443.

5. Li, C. B., Li, J., Zhou, G. H., Lametsch, R., Ertbjerg, P., Bruggemann, D. A., Huang, H. G.), Karlsson, A.H, Hviid, M. & Lundstrom, K.

2012. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef. Journal of Animal Science, 90, 1638-1649.

6. Bak, K.H., Lindahl, G. Karlsson, A.H., Lloret, E., Ferrini, G. & Arnau, J. 2012. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science, 90, 690-696.

7. Ballin, N. Z., Vogensen, F. K. & Karlsson, A. H. 2012. PCR amplification of repetitive sequences as a possible approach in relative species quantification. Meat Science, 90, 438-443.

8. Larsen Flemming H., Essen-Gustavsson B., Jensen-Waern M., Lametsch, R., Karlsson, A.H. & Lindahl, G. 2011. Analysis of Acid- Soluble Glycogen in Pork Extracts of Two PRKAG3 Genotypes by (1)H Liquid-State NMR Spectroscopy and Biochemical Methods. Journal of Agricultural and Food Chemistry, 59, 11895-11902.

9. Huang H.G., Larsen M.R., Karlsson A.H., Pomponio, L., Costa, L.N. & Lametsch, R. 2011. Gel-based phosphoproteomics analysis of sarcoplasmic proteins in post mortem porcine muscle with pH decline rate and time differences. Proteomics, 11, 4063-4076.

10. Gandolfi G., Pomponio L., Ertbjerg P., Karlsson, A.H., Costa, L.N., Lametsch, R., Russo, V. & Davoli, R. 2011. Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality. Meat Science, 88, 694-700.

11. Grossi, A., Lametsch, R., Karlsson, A.H. & Lawson, M.A. 2011. Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approach. Cell Biology International, 35, 579-586.

Undervisnings- og vejledningsområder

Kursusansvarlig for kandidatkurset ‘Meat Technology and Packaging’ (7,5 ECTS), Københavns Universitet, Institut for Fødevarevidenskab.

Underviser i kødproduktion i relation til kødkvalitet på kandidatkurset ‘Meat and Milk Production’ (7,5 ECTS), Københavns Universitet, Institut for Fødevarevidenskab.

Underviser i farve i kød på bachelorkurset ‘Råvarekvalitet’ (Danish, 7,5 ECTS), Københavns Universitet, Institut for Fødevarevidenskab.

Underviser i kødvidenskab og kødkvalitet på masterkurset ‘Quality of Primary Produce - Kvalitet af Råvarer’ (Danish, 6 ECTS), som er en del af masteruddannelsen i Fødevarekvalitet og -sikkerhed, Københavns Universitet, Institut for Fødevarevidenskab.

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