Lene Jespersen

Lene Jespersen

Professor

  • Microbiology and Fermentation

    Rolighedsvej 26, Building: 85-4-A435

    1958 Frederiksberg C

    Phone: +45 35 33 32 30Mobile: +45 29 35 47 33
ORCID: 0000-0002-2555-5948
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  1. 2019

  2. Beneficial impact of foodborne and probiotic yeasts on human health – traits that determine their biological functionality.

    Jespersen, Lene (Other)

    2019

    Activity: Talk or presentation types › Lecture and oral contribution

  3. 2018

  4. Improvement of the quality of traditional fermented foods - hidden identities, small talk and gut feeling

    Jespersen, Lene (Other)

    1 Oct 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  5. 2017

  6. Impact of microbial biodiversity on the quality of Danish cheeses

    Jespersen, Lene (Other)

    2017 → …

    Activity: Talk or presentation types › Lecture and oral contribution

  7. Indigenous lactic acid bacteria and yeasts used in food fermentation – technological properties and interactions

    Jespersen, Lene (Other)

    2017

    Activity: Talk or presentation types › Lecture and oral contribution

  8. The hidden life of microbes: secret identities, matrix interactions and small talk.

    Jespersen, Lene (Other)

    2017

    Activity: Talk or presentation types › Lecture and oral contribution

  9. 2013

  10. Impact of foodborne and probiotic yeasts on human health

    Jespersen, Lene (Lecturer)

    2013

    Activity: Talk or presentation types › Lecture and oral contribution

  11. 2012

  12. The importance of yeasts for cheese maturation and flavour development

    Jespersen, Lene (Speaker)

    20 Jun 2012 → 22 Jun 2012

    Activity: Talk or presentation types › Lecture and oral contribution

  13. Microbial interactions and their role in yeast spoilage of food and beverages

    Jespersen, Lene (Speaker)

    2012

    Activity: Talk or presentation types › Lecture and oral contribution

  14. 2011

  15. Exploring the diversity and functionality of yeast species isolated from African fermented food and beverages

    Jespersen, Lene (Other)

    2011

    Activity: Talk or presentation types › Lecture and oral contribution

  16. New ways to optimise cheese quality–”small-talk” and functional components (Nye veje til optimeret ostekvalitet – “smalltalk” og funktionelle komponenter)

    Jespersen, Lene (Other)

    2011

    Activity: Talk or presentation types › Lecture and oral contribution

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