Karsten Olsen

Karsten Olsen

Associate Professor

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


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