Klavs Martin Sørensen
Gæsteforsker
Food Analytics and Biotechnology
Rolighedsvej 26
1958 Frederiksberg C
Research
As food scientists we are in the absolute frontline when it comes to formulating new and sustainable initiatives for providing a stable, safe and environmentally sane food supply for the future.
My research is centered on how advanced chemical sensors combined with Process Analytical Technology (PAT) and Deep Learning/AI can be used to optimize food manufacturing processes. The tools I research and develop enables production where the highest food quality and food safety is always mainined despite changes or limitations in raw materials or resources. Sustainability and re-use of resources is very important quality parameters in the modern food supply chain, and my research provides technological solutions that minimizes the manufacturing enviromental footprint.
Background
I have more than 20 years of experience in developing measurement equipment for the food industry prior to obtaining my PhD which gives me a unique take on researching food manufacturing applications. I focus on the application of spectral sensors in on-line scenarios for process optimization and sustainable production. I have utilized my background in the industry to formulate new research topics for Quality by Design and Process Analytical Technology - in these fields, I apply my knowledge of project management, multivariate data processing (chemometrics), software development, robotization, automation, electronics and system design.
ID: 38297219
Flest downloads
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86
downloads
Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy
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41
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Effects of Water Stress, Defoliation and Crop Thinning on Vitis vinifera L. cv. Solaris: Part I: Plant Responses, Fruit Development and Fruit Quality
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28
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Depth profiling of porcine adipose tissue by Raman spectroscopy
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