Ingredient and Dairy Technology
1958 Frederiksberg C
Professor in Dairy Technology
Section of Dairy Technology, Department of Food Science, Faculty of Life Sciences, University of Copenhagen
Main research and teaching areas
Cheese technology and ripening, comprising structure and flavour development in normal and low fat cheese, effect on ripening from spontaneously growing lactobacilli in cheese, use of bacteria cultures to control activities in cheese, amino acid catabolism and flavour formation, methods for the evaluation of cheese ripening, characterisation of cheese varieties, influences of cheese milk treatment on cheese.
Biochemistry of milk and dairy products.
M Sc chem eng, Lund Technical University, Lund, Sweden, 1973
M Sc in mathematics and chemistry, Lund University, Lund, Sweden, 1974
Lic eng, Pure and Applied Biochemistry, Lund University, Lund, Sweden, 1989
PhD chem eng, Pure and Applied Biochemistry, Lund University, Lund, Sweden, 1994
Docent in Food Technology, Lund University, Lund, Sweden, 1999