Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
My primary research area is protein biochemistry within the fields of plants (e.g. rapeseed) and alternative protein sources (e.g. insects, crabs) focusing on understanding the effects of processing on protein quality. This work includes protein isolation and characterization mainly in relation to evaluating the nutritonal value and digestibility of proteins. I have worked with the quality and nutritional properties of proteins found a broad assortment of different food materials and products (e.g. milk and plant-based). I am an expert in processing at different scales ranging from laboratory to pilot-laboratory and have wide experience in the use of in vitro assays for protein characterization (IVPD/DH, SDS-PAGE, SEC, RP-HPLC, LC-MS).