Vibeke Orlien

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Education

• 2003 PhD, Food Chemistry, The Royal Veterinary and Agricultural University, Department of Food Science
• 1997 MSc Chemistry and Mathematics, Roskilde University
• 2016 Pasteur program -A leadership program, Innovation Fund Denmark / Harvard Business School
• 2009 Food and Health Entrepreneurship Academy, Center for Entrepreneurship, UC Davis, Davis, CA, USA
• 2006 Project manager, Implement A/S
• 2006 Pedagogic education of assistant professor at KVL
• 2005 Patenting and commercialization course, Copenhagen Technology Transfer Consortium

Position

• 2018- Deputy Director, Food Design and Consumer Behavior, Department of Food Science, Faculty of Life Sciences, University of Copenhagen
• 2016- Associate Professor, Design and Consumer Behavior, Department of Food Science, Faculty of Life Sciences, University of Copenhagen
• 2010-2016 Section Head of Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen
• 2007- Associate Professor, Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen.
• 2006-2007 post.doc, Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen.
• 2003-2006 Assistant Professor, Research Project, Food Chemistry, Department of Food Science, KVL.
• 1997-1999 Scientific assistant, Food chemistry, Department of Food Science, KVL.

Past research projects

• Project leader: Effect of technology on the health benefits of plant-based products, 2020.
• Project leader: High pressure technology to improve freshness of bean spreads.
• Work package leader for the technological part of the project “sustainable technologies for optimization of shrimp production (TECHSHELL)”
• Project manager: “New Physicochemical and Technological Approach for High Quality and Sustainable Fish Feed Production (ExiPro)”
• Scientific manager and mentor for MC-IEF FP7 post.doc. “Mechanistic modelling of the formation of bioactive compounds in high pressure processes or Brussels sprouts for effective solution to preserve healthy compounds in vegetables”
• Work package manager for the high-pressure treatment part in the project "New Gourmet Pork Products Obtained by Molecular Understanding of Alternative Pig Breeding and High Pressure Technology"
• Management of high-pressure food chemistry facilities, involving practical guidance of users, scientific contributions to research projects, and maintenance and servicing of high-pressure equipment.