Staff of the Department of Food Science – University of Copenhagen

Lene Jespersen

Lene Jespersen


Primary fields of research

  • Biotechnology
  • Food microbiology
  • Fermentation
  • Microbial ecology
  • Indigenous fermented food products
  • Microbial biodiversity
  • System biology for starter cultures
  • Microbial interactions within the human GI tract
  • Capacity building in developing countries


Course responsible for the MSc course ‘Microbiology of Fermented Food and Beverages’

The MSc course 'Yeast Physiology and Applications'



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