Profile

Arbejdsopgaver:

• Develop sensory and analytical methods for characterizing and quantifying flavour active compounds in bread stored up to three weeks.
• Elucidate chemical key compounds with significant influence on the sensory profile in bread stored up to three weeks.
• Determine the effect of enzymes, enzyme activity, chemical additives, raw material quality on chemical and sensory changes in bread with extended shelf-life.

Uddannelse:

• Cand.Tech.Al

Samarbejdspartnere:

• Novozymes
• KU-Life
• FOOD

Ansat i DJF siden 2007.