Lene Jespersen

Lene Jespersen

Professor

  • Microbiology and Fermentation

    Rolighedsvej 26, Bygning: 85-4-A435

    1958 Frederiksberg C

    Telefon: +45 35 33 32 30Mobil: +45 29 35 47 33

Lene Jespersen (LJ) is Professor in Microbial Ecology and Food Fermentation at the Department of Food Science, University of Copenhagen (KU). She has an Industrial PhD (1994) comprising the use of flow cytometry for single cell analyses in brewing yeasts. In 1996, she joined the university and in 2008, she was awarded a professorship. Her research focuses on fermented foods, food mycology, yeast biodiversity, microbial interactions, single cell analysis, microbial functionality, food matrix interactions, food safety, sustainable food production, bio-preservation as well as the effects of food borne microorganisms on gut microbiota and human health. LJ has headed several international, EU and national research projects as well as several research projects with the private sector. Most of these projects have been centred on the valuable utilisation of microorganisms for the production of tasty, healthy and sustainable foods from highly industrialised products to indigenous fermented products in Africa and South America. Her dissemination output accounts >150 scientific publications and book chapters, >70 proceedings and >30 oral presentations at international and national scientific conferences; many of these in collaboration with >30 supervised PhD students.

Primære forskningsområder

Professor i Mikrobiel Økologi og Fødevarefermentering med mere end 30 års international erfaring indenfor forskning, undervisning og rådgivning indenfor fødevaremikrobiologi. Forskningskoordinator for forskningsgruppen Fødevaremikrobiologi og Fermentering.

  • Fødevaremikrobiologi
  • Mikrobiel biodiversitet
  • Mikrobielle interaktioner og bio-konservering
  • Starter kulturer - mælkesyrebakterier, gær og skimmel
  • Traditionelle fermenterede fødevarer
  • Plante-baserede fødevarer
  • Betydning af diet for tarmens mikroflora
  • Kapacitetsopbygning i udviklingslande

Undervisnings- og vejledningsområder

Kursusansvarlig for MSc kurset "Microbiology of Fermented Food and Beverages"

Delvis kursus ansvarlig for MSc kurset "Yeasts Physiology and Applications"

Underviser på MSc kurset "Dairy Microbiology"

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