Dennis Sandris Nielsen
Microbiology and Fermentation
1958 Frederiksberg C
Primary fields of research
- Microbial behavior in complex environments with particular focus fermented foods as well as the relationship between diet, gut microbiome and health and disease in humans as well as animals
- Use of microbes for creating structure/taste and improve the nutritional value (protein quality, vitamins) of fermented, plantbased, protein rich foods
- The role of bacteriophages in the gastrointestinal tract
- Targeted interventions to manipulate the gut microbiome (bacteriophages etc.)
- The influence of pre-, pro- and postbiotics on the gut microbiome as well as host-gut microbiome interactions
- Fermented Foods (cocoa, wine, coffee, indigenous fermented foods, fermentation as flavour enhancer, fermentation as a tool to improve nutritional value)
- In vitro models to study food/microbe interactions in the gastrointestinal tract
- Rapid methods for culture-dependent and culture-independent (qPCR, high throughput sequencing) characterisation of complex microbiological communities.
- Coupling of bioinformatic and chemical/spectroscopic data using multivariate data analysis.
- Responsible for the course ”Basal Cell and Molecular Biology” (BSc-level)
- Co-responsible for the course "Gut Microbiome and Nutrition" (MSc-level)
- Co-responsible for the course ’’Cool Climate Viticulture and Enology” (MSc-level).
- Lecturer on several microbiology B.Sc., M.Sc. and Ph.D. courses.
- Supervisor and co-supervisor on numerous B.Sc. and M.Sc. projects. Main supervisor of 10+ PhD-students