Åse Solvej Hansen

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Primary fields of research

• Baking quality of rye varieties
• Wheat types and varieties, inclusive the original wheat species.
• Impact of manufacturing methods on aroma formation in bread, including the influence of various sourdough.
• The stability of the industrial sourdoughs and how sourdough can inhibit the formation of a row line in the bread caused by Bacillus spp.
• Baking quality of rye under the influence of variety and weather conditions, and variations in ingredients.
• Change in composition during the industrial production of bread. This includes changes in chemical substances as dietary fiber, phenolic acids and phytate breakdown and release of minerals.
• Effect of milling processes on the content of vitamin E in wheat flour, and changes during storage.

Recently, research into legumes has been involved in the form of the EU-funded research project on the African Marama beans.

The research work is based on several externally financed research projects and this has resulted in more than 60 international scientific articles

Teaching

• Organiser and instructor of several courses in Cereal Science on Bachelor, Master and Ph.D. levels.
• Organiser and instructor of international courses in Food Culture.
• Supervision activities > 50 Master students (Main supervisor) 12 Ph.D. students (Main supervisor)