Marianne Nissen Lund
Ingredient and Dairy Technology
1958 Frederiksberg C
Marianne Nissen Lund (formerly Marianne Lund Lametsch) obtained her MSc degree in food science and technology (cand. techn. al.) from KVL (The Royal Veterinary and Agricultural University) with special focus on food chemistry, and was awarded her PhD degree in Dec 2007. She has been affiliated with Department of Food Science at University of Copenhagen since 2004 with a break as industrial postdoc at Novozymes in 2011-2013, where she has focused on understanding the chemical mechanisms that are important to food quality and stability. She was appointed associate professor in Jan 2012 at Department of Food Science. In 2015 she was jointly appointed as associate professor at Department of Biomedical Sciences and Department of Food Science to increase the strategic collaboration between the departments and build a research field in the gap between food and health sciences.
Primary fields of research
My main research area is on protein modifications and changes in molecular functionality induced by glycation (Maillard reactions) and oxidation with a particular emphasis on food and health. My research vision is to improve protein functionality in food and biological systems through increased molecular understanding of protein modifications. The role of oxidants, reducing sugars, plant polyphenols, enzymes and different processes such as thermal processes and light exposure on protein modification is investigated, and how these modifications influence flavour, functionality, loss of enzyme activity, accumulation of damaged materials, decrease in nutritional value, and more recently also adverse effects on health and disease. Major research themes are the development of new gentle technologies to reduce or avoid protein modification and improve protein functionality, and to prevent protein damage by understanding chemical mechanisms for protein modifications. Three research approaches are combined: 1) the establishment of kinetics and reaction mechanisms of protein modifications occurring in biological systems, 2) quantification of intermediates and products, and 3) relating these reaction mechanisms to changes in the molecular functionality of proteins that is of importance to food quality and stability, nutritional value, and in health and disease. By understanding the mechanisms behind protein modifications in food and beverage systems, it will be possible to predict, control and modulate the reactions during production and their subsequent health effects.
The research is primarily performed in collaboration with industry. Follow link to homepage to find current projects.