The research is within degradation of proteins in fish muscle in relation to quality changes. Changes in fish muscle proteins during storage and processing has a large impact on quality of fish and final products sensory properties. The muscles own protein degrading enzymes (proteases) play an important role in changes of muscle proteins.
 The research is focused on relation between activity of different muscle proteases, breakdown of muscle proteins and development of sensory properties – primary texture. Research includes measurement and characterisation of protease activity and analysis of break down products (peptides/amino acids) including purification and characterisation of marine bioactive peptides from fish by products with potential use in food, pet food and health food.



1983 - 1990 Master in Food Science - The Royal and Veterinary University of Denmark
1991 - 1995 Ph.D. - Technical University of Denmark

Academic grades


M.Sci. Food Science

Professional experience

1990 - 1991 Research Assistant (FF) - Danish Ministry of Fisheries, Technological Laboratory
1991 - 1993 Ph.H. student - Technical University of Denmark, The Centre for Food Research
1993 - 1996 Project research scientist (FF) - Danish Ministry of Fisheries, Technological Laboratory
1996 - 2003 Research scientist (FF) - Danish Institute for Fisheries Research, Dept. of Seafood Research
2003 - 2006 Senior research scientist (FF) - Danish Institute for Fisheries Research, Dept. of Seafood Research
2007 - 2009 Senior research scientist (DTU Aqua) - Technical University of Denmark, National Institute of Aquatic Resources




•Post mortem proteolysis in fish muscle tissue •Purification and characterisation of proteolytic enzymes •Analysis of small peptides and free amino acids •Utilisation of marine by-products for health food

International experience

Project leader in several national and international research projects, Partner in several Nordic research and network projects
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