Assistant professor, tenure track, Tenure Track Assistant Professor
Rolighedsvej 26, 1958 Frederiksberg C
Assistant professor of flavor chemistry and bioflavor production at the Section of Food Design and Consumer Behavior (KU-FOOD) with over 9 years of experience in the field. My previous work includes enzyme characterization of flavor releasing enzymes and identification of superior mutations for flavor production with quantitative genetics (QTL analysis). The focus of my work at KU-FOOD is to identify and quantify sensorically relevant aroma compounds through different types of mass spectrometry and olfactometry.
Fields of interest
- Improving the quality of sustainble food products
- Flavor compound interactions in foods and beverages
- Flavor-active yeasts and bacteria