Leif Horsfelt Skibsted

Leif Horsfelt Skibsted

Professor emeritus, Professor, emeritus

Member of:

    ORCID: 0000-0003-1734-5016
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    1. 2009

    2. Molecular Gastronomy - an emerging scientific discipline

      Skibsted, Leif Horsfelt (Lecturer)

      8 Nov 2009

      Activity: Talk or presentation types › Lecture and oral contribution

    3. Vitality of freeze-dried probiotic bacteria

      Skibsted, Leif Horsfelt (Lecturer)

      8 Nov 2009

      Activity: Talk or presentation types › Lecture and oral contribution

    4. Challenges in Danish Food Research

      Skibsted, Leif Horsfelt (Lecturer)

      23 Nov 2009

      Activity: Talk or presentation types › Lecture and oral contribution

    5. India as the Food Market of Tomorrow

      Skibsted, Leif Horsfelt (Lecturer)

      30 Nov 2009

      Activity: Talk or presentation types › Lecture and oral contribution

    6. 2010

    7. Oxidation in food - a review

      Skibsted, Leif Horsfelt (Lecturer)

      2010

      Activity: Talk or presentation types › Lecture and oral contribution

    8. Oxidationsprocesser i fødevarer

      Skibsted, Leif Horsfelt (Lecturer)

      3 Feb 2010

      Activity: Talk or presentation types › Lecture and oral contribution

    9. Lysinducerede kemiske processer i fødevarer

      Skibsted, Leif Horsfelt (Lecturer)

      4 Mar 2010

      Activity: Talk or presentation types › Lecture and oral contribution

    10. Hvad er antioxidanter og hvordan virker de

      Skibsted, Leif Horsfelt (Lecturer)

      10 Jun 2010

      Activity: Talk or presentation types › Lecture and oral contribution

    11. Antioxidants - Why and How

      Skibsted, Leif Horsfelt (Lecturer)

      5 Jul 2010

      Activity: Talk or presentation types › Lecture and oral contribution

    12. Chemistry for Food and Health

      Skibsted, Leif Horsfelt (Participant)

      6 Jul 2010 → 22 Jul 2010

      Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination

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