Mikael Agerlin Petersen

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Primary fields of research

Major research areas are analysis of aroma compounds/volatiles by GC-MS, sensory analysis and the relationship between instrumental and sensory analysis. Research areas have also included human nutrition. Recent projects have included aroma analyses of old Danish apple cultivars, Danish wine, chicken meat, chocolate, milk, cheese, cheese powder, cocoa, aquacultured fish, water, strawberries and sauces.

Current research

“Linking sensory and instrumental analyses of specialty apple juice to fruit genetic, production and quality traits” (Ministry of Food, Agriculture and Fisheries, 2009-2013).

”Improvement of quality and vinification of Danish grapes” (Ministry of Food, Agriculture and Fisheries, 2010-2012).

“Udvikling af planter til produktion af naturlige farver til fødevarer (PlantePigment, 2013-2017)" (GUDP).

"Udvikling af naturnær frugtvin og frugtvinskultur i Danmark (NATVIN, 2014-2017)"(GUDP)

"IMPCON - IMProved quality of cultured fish for human CONsumption" (Det strategiske forskningsråd, 2014-2017).

"Upgrading pangas and tilapia value chains in Bangladesh" (Danida, 2015-2018).

Teaching

Course responsible:

• Fødevaregrundkursus (BSc course)
• Råvarekvalitet (BSc course)
• Aroma Components in Food (PhD course)

Supervised >60 master and bachelor projects