Karsten Olsen

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Associate professor at the Section of Food Chemistry, Department of Food Science, with more than 20 years of experience in research and education in food chemistry and physics in relation to the processing and storage of foods. Understanding the reaction kinetics and the thermodynamics of the enzyme-catalyzed processes in food and model systems using enzyme assays, spectroscopic or chromatographic techniques. Has experience with the use of high-pressure technology for modifying macromolecules spatial structure and subsequent characterization of protein denaturation using differential scanning calorimetry (DSC).

Primary fields of research

• Reaction kinetics and thermodynamics of food enzymes.
• Spectroscopic techniques for the study of structural properties and reactions of proteins, including absorption and fluorescence spectroscopy under high hydrostatic pressure.
• Separation techniques in protein chemistry including various chromatographic methods.
• Characterisation of protein denaturation by differential scanning calorimetry.
• Enzymatic extraction of food hydrocolloids by pressure tuning of reaction conditions

Teaching

• Lecturer at the BSc course Fødevarekemi
• Lecturer at the MSc course Food Enzymes and Applications
• Course responsible and lecturer at the MSc course Food Science and Culinary Techniques
• Course responsible and lecturer at the MSc course Advanced Food Chemistry
• Course responsible and lecturer at the MSc thematic course: Fødevarer Innovation og sundhed
• Lecturer at several PhD courses at Food Chemistry
• Bachelor and master thesis in collaboration with small and large enterprises