Ingredient and Dairy Technology
1958 Frederiksberg C
Primary fields of research
My scientific interest and experience is focused in the field of chemometrics and data analysis of chemical data. I have worked mainly in the field of food quality, adulteration and traceability control with data coming from different analytical platform (spectroscopic, chromatographic, etc…).
My current research, within the Food Proteins group (IDT), is focused on the use of lifetime and steady-state fluorescence spectroscopy and advanced multivariate data analysis (e.g., PARAFAC) on milk, beer and individual food proteins, with the ultimate aim of developing quantitative in situ methods for protein modifications in foods.