Henrik Siegumfeldt
Associate Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-5-H534
Member of:
I work with both the positive and negative aspects of food microbiology, so my areas of interest cover fermentation, spoilage and pathogenicity of microorganisms.
I teach general food microbiology, and I also participate in the teaching within Brewing Science and Dairy Microbiology
Apart from my research and teaching responsibilities, I am also Head of Studies for the MSc. studies in Food Science and Technology at the Faculty of Science.
Primary fields of research
- Bioimaging and single cell studies
- Microbiological hygiene
- Beer and Wine microbiology
Teaching
- General Food microbiology
- Fermented products, including beer, wine, cultured milk products and novel fermented products
- Spoilage and microbial hygiene
ID: 4223394
Most downloads
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4277
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An efficient method for isolating antibody fragments against small peptides by antibody phage display
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1705
downloads
The effect of long- and short term exposure to laser light at 1070 nm on growth of Saccharomyces cerevisiae
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published -
713
downloads
Effect of acidic and osmotic stresses on survival of Listeria monocytogenes through an in vitro model of the gastrointestinal tract
Research output: Contribution to conference › Poster › Research
Published