Charlotta Löfström

Charlotta Löfström

Associate Professor

Mørkhøj Bygade 19, Building H, Room 210

2860 Søborg

Denmark

Phone: 35887350

Mobile: 22845859

Fax: 35887028

Salmonella and Campylobacter are examples of microorganisms in food that can cause illness in humans. To prevent the spread of these types of microorganisms and to assure safe food it is essential to have reliable methods for detection and enumeration. Traditional methods based on culturing in different types of growth media is time consuming and, in some cases, not specific or sensitive enough. Therefore, it is important to have alternative methods available. 

I currently hold a position as Associate Professor in the Diagnostic Engineering group and I have PhD in Applied Microbiology from Lund University in Sweden. My research focuses on the development and validation of alternative methods for detection, characterization and enumeration of microorganisms in food and feed samples. The techniques used include mainly different DNA based methods like real-time PCR, microarray sequencing. I work with the whole analysis chain including sampling strategies and sample preparation. 



CV

Education

1994 - 1999 M Sc Chem Eng - Lund Institute of Technology, Lund University, Sweden
2001 - 2005 PhD (Engineering) - Applied Microbiology, Lund University, Sweden

Academic grades

Ph.D.

M.Sc.Chem.Eng.

Professional experience

1999 - 2001 Research Engineer - AnalyCen Nordic AB
2001 - 2004 Industrial PhD student - AnalyCen Nordic AB
2004 - 2005 PhD student - Lund University, Applied Microbiology
2007 - 2010 Post doc - Technical University of Denmark, National Food Institute
2010 - pres Assistant professor - Technical University of Denmark, National Food Institute

Expertise

My research includes development and validation of methods for detection, quantification and characterisation of food and feed borne pathogenic microorganisms such as Salmonella and Campylobacter. I work with DNA and RNA based methods (mainly PCR, microarray and DNA sequencing) as well as traditional microbiological techniques. The aim is to get more robust, rapid and simple techniques that allows researchers and industry to assess the risk of contamination in a food or feed sample. Implementing these techniques will thereby help improve the safety in the food chain.

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