Lene Jespersen
Professor
Microbiology and Fermentation
Rolighedsvej 26, Building: 85-4-A435
1958 Frederiksberg C
ORCID: 0000-0002-2555-5948
Primary fields of research
-
Biotechnology
-
Food microbiology
-
Fermentation
-
Microbial ecology
-
Indigenous fermented food products
-
Microbial biodiversity
-
System biology for starter cultures
-
Microbial interactions within the human GI tract
-
Capacity building in developing countries
Teaching
Course responsible for the MSc course ‘Microbiology of Fermented Food and Beverages’
The MSc course 'Yeast Physiology and Applications'
ID: 4234903
Most downloads
-
3611
downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2873
downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2180
downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published