Profile

My research is concentrated on the physical and chemical characteristics in fruit and vegetable products in relation to eating quality of the end products. This includes i.a. development and adjustment of methods for characterisation of quality differences.

I have specialised in collection, analysis and characterisation of flavour compounds using GC-FID, GC-NPD and GC-snif. I have also gained experience in extraction and analysis of flavour (carbohydrates) and colour compounds (carotenoids and chlorophylls) using anion chromatography and HPLC.

My research often involves some kind of process treatment. Here I have worked with postharvest storage of more or less processed vegetables at controlled or modified atmospheres. Blanching and freezing of vegetables are also part of my research. During my career I have studied: green peas, broccoli, carrots, tomatoes, borecole and spinace.

In most of my research I cooperate with Danish food industries and research institutes, but I am also in contact with scientists in the EU and USA.

I am involved in an industry project on deep-frozen infant food based on Danish organic vegetables. This project comprises many different aspects of food quality from cultivation to consumption including improvement, raw material quality, product and process development and test marketing. Partners of cooperation are MAPP, VFD, Biodania, Dæhnfeldt, Nutana, AGA and DIAS.