Department of Food Science > Staff
Microbiology and Fermentation
1958 Frb. C
Professor and Section Head, Food Microbiology
Primary fields of research
- Food- and waterborne bacteria important for human health or food quality.
- Microbial ecology of foods.
- Predicting the growth, stress response and survival of microorganisms.
- Cross-resistance phenomena in foodborne bacteria and the implications for food preservation.
- Interactions between starter cultures and foodborne pathogens.
- Food preservation technologies, HACCP and risk assessment.
- Use of genomics, proteomics and metabolomics for the study of physiological responses to preservation.
- Developments in hygiene and sanitation in the food and health sector.
- Biofilm and adhesion mechanisms.
- Hygiene and disinfection in food production and food service.
- Hygienic reuse of water.
- Responsible for the international MSc course “Safety in the Food Chain” at University of Copenhagen
- Responsible for the development, planning, administration and teaching of the course in “Hygiene and Sanitation” (7.5 ECTS)
- Responsible for the development, planning, administration and teaching of the course in “Control of Foodborne Microorganisms” (7,5 ECTS)