1958 Frederiksberg C
Food material science and physical chemistry of foods. Relation between physical transformations of food matrices and chemical reaction. Glass transitions, dry foods, transport processes in food and food packaging. Application of thermodynamic and kinetic concepts in food science. The relation between chemical and physical processes and vitality of dried bacteria cultures. Using colloidal principles for food delivery systems. Development of and defining the molecular gastronomy as a science. Author of more than 40 peer reviewed papers in international journals. The papers are in average cited 9.97 times and have resulted in an h-index of 16.
Course responsible on Master course: Molecular Food Science (LLEF10268). Teacher on courses in Food Chemistry, Advanced Food Chemistry and Culinary Processes, Physical and chemical changes of food quality and Food Packaging.
Mainly occupied with developing new ways of teaching physical chemistry using example from “food, cooking and living”. Have supervised and co-supervised 12 PhD-projects and a large number of Bachelor and Master students.
Industrial cooperation and innovation
Cooperated with more than 10 companies and inventor of a principles that enables measurement of permeability of non-detectable gases (positively evaluated by Synergon AB, Sweden – negotiations with a producer of equipment for permeability measurements).