Staff of the Department of Food Science – University of Copenhagen

Charlotte Bjergegaard

Charlotte Bjergegaard

No title

Education

1990            Cand. agro from Chemistry Department, The Royal Veterinary and Agricultural University

1994            Ph.D. in biochemistry from Chemistry Department, The Royal Veterinary and Agricultural University. Title of thesis: ”Dietary fibres in rapeseed and peas - analytical methods and characterization”.

 

Employments

2012 -           Deputy Head of Department for Teaching, University of Copenhagen

2008 – 2012   Study director, BSc. Natural Resources, University of Copenhagen

2002 -            Associated Professor in Biochemistry at Department of Basic Sciences and Environment, University of Copenhagen

2001 - 2002   Associated Professor (research and teaching, temporary position) in Biochemistry at Chemistry Department, The Royal Veterinary and Agricultural University

2000 - 2001   Associated Professor (research) at Chemistry Department, The Royal Veterinary and Agricultural University

1996 - 2000   Assistant Professor at Chemistry Department, The Royal Veterinary and Agricultural University

1994 - 1995   Research assistant at Chemistry Department, The Royal Veterinary and Agricultural University

 

Selected publications

Andersen, K.E., Bjergegaard, C., and Sørensen, H. 2003. Analysis of reducing carbohydrates by reductive tryptamin derivatization prior to micellar electrokinetic capillary chromatography. J. Agric. Food Chem., 51(25):7234-7239.

Bjergegaard, C., Lauridsen, L., Mortensen, K., Møller, P., Sørensen, H., Sørensen, J.C. 2007. Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions. Polish Journal of Food and Nutrition Sciences, 57(3):345-352.

Meinert, L., Andersen, L.T., Bredie, W.L.P., Bjergegaard, C., Aaslyng, M.D. 2007. Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature. Meat Science, 75(2):229-242.

Meinert, L., Christiansen, S.C., Kristensen, L., Bjergegaard, C., Aaslyng, M.D. 2008. Eating quality of pork from pure breed pigs compared with DLY studied by focus group research and meat quality analyses. Meat Science, 80(2):304-314

Meinert, L., Tikk, K., Tikk, M., Brockhoff, P.B., Bjergegaard, C., Aaslyng, M.D. 2009. Flavour development in pork; influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities (I). Meat Science, 2009, 81:255-262

Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M.D., Bredie, W.L.P. 2009. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation. Meat Science, 2009, 81:419-425.

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