Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Primary fields of research
Photochemistry, photophysics, reaction kinetics and thermodynamics of transition metal compounds. Food chemistry/ physics with emphasis on kinetics of oxidative changes. Spectroscopic techniques for biomolecules: electron spin resonance, time resolved fluorescence, stopped-flow and laser-flash transient absorption spectroscopy. Calorimetry of phase transitions. High pressure in food processing. Molecular gastronomy. More than 550 papers in refereed journals, h-index 59. Principal supervisor for more than 41 PhD-students.