Klavs Martin Sørensen
Affiliated Associate Professor
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 are very important quality parameters in the modern food supply chain, and my research provides technological solutions that minimizes the manufacturing enviromental footprint.
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.