Ingredient and Dairy Technology – University of Copenhagen

Department of Food Science > Staff > Ingredient and Dairy T...

Charlotte Bjergegaard

Charlotte Bjergegaard

Associate Professor

Charlotte Bjergegaard is educated as cand. agro. (1990) from The Royal Veterinary and Agricultural University, Copenhagen and obtained her PhD in biochemistry (1994) at the Chemistry Department here. Affiliated a range of research projects at The Royal Veterinary and Agricultural University from 1994 to 2002, and in 2002 employed as associated professor in Biochemistry.

She is formerly Study Director BSc. Natural Resources (2008-2012) and is now Deputy Head of Department for Teaching (2012- ).

Primary fields of research

Charlotte Bjergegaard is part of the section of Biochemistry and Bioprocessing at Department of Food Science, SCIENCE University of Copenhagen, and has studies of:

High and low molecular weight natural products in crucifers, legume, potatoes, vegetables and animal products as main research interest. Investigations comprise evaluation of proteins, peptides, lipids, carbohydrates (dietary fibres, oligosac­charides) with respect to properties and effects on food and feed quality.

Focus on development of new analytical methods based on High Performance Capillary Electrophoresis (HPCE) for use in characterisation of type and level of natural compounds.

Analytical methods including chromatographic methods as ion-exchange, solid phase extraction and gelfiltration (FPLC and low-pressure chromatography), affinity chromatography, isoelectric focusing, SDS-PAGE and Supercritical Fluid Extraction. Experience with HPCE also includes Micellar Elektrokinetic Capillary Chromatography (MECC).

Teaching

Responsible for the BSc course ‘Biochemistry 1’ (7,5 ECTS), University of Copenhagen, Department of Food Science.

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