Poul Erik Jensen

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Professor in plant based food biochemistry, with over 25 years’ experience in research and education in the field of plant biochemistry and molecular biology. Group leader for the research group ‘Plant based foods and biochemistry’.

Primary research areas:

Structure and functionalization of plant seed storage proteins.

Microalgae for protein and lipid production.

Metabolic engineering of photosynthetic organisms for production of flavor-, color- and taste compounds.

Redox enzymes driven by light.

Synthetic biology in food science.

Teaching:

Foods based on plants, algae and fungi (MSc, course responsible)

Biochemistry 1 (BSc, course co-responsible)

Beer and Wine Production (MSc, Lecturer)