| - 1989 |
M. Sc. in Fermentation Technology - Institut National Polytechnique de Lorraine, France
|
| - 1990 |
M. Sc. in Food Science - Royal Veterinary and Agricultural, University, Copenhagen
|
| - 1994 |
Ph.D. in Food Preservation and Statistics - Royal Veterinary and Agricultural, University, Copenhagen
|
| 2013 - |
Professor
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|
| 1996 - 2013 |
Senior Scientist
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|
| 1990 - 1995 |
Scientist
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|
Danish, English, French
Research: The Predictive Microbiology research
group studies how processing, product characteristics, and
distribution systems influence microbial responses including
growth, activity and survival in food. These responses have been
studied in the continuum from the raw food material to the arrival
of the final product to the consumer. Predictive microbiological
models and software to predict shelf-life and safety have been
developed by combining the analysis of product characteristics
using chemical, physical and microbiological measurements with
process modelling and kinetics for growth and survival of
microorganisms. I have a strong experience in working with aquatic
food and the research group increasingly study other foods
including dairy products, pork meat and pasta salad. The research
group is internationally oriented and regularly host research
visits by international scientists.
Software development: The Seafood Spoilage and
Safety Predictor (SSSP) software has been develop and disseminated
worldwide (http://sssp.dtuaqua.dk/). The
SSSP software is used by more than 5000 individuals or institutions
from 110 different countries and the software is available in 18
different languages.
Teaching activities: My teaching experiences
include supervision of project students at the B.Sc., M.Sc. and
Ph.D.-levels and lecturing at DTU and at the University of
Copenhagen. My lecture topics within the Nordic Masters’
program ”Aquatic Food Production – Safety and
Quality” include Identification and characterization of
biological hazards in aquatic food, Histamine and biogenic amines
and Risk management.
Advice to industry and authorities: I regularly
provide advice to industry and authorities when they have questions
regarding microbial spoilage, shelf-life and safety of seafood.
Workshops on using the Seafood Spoilage and Safety Predictor (SSSP)
software has been organized in various countries and for more than
500 persons from industry and authorities.
Further studies: Visiting scientist at
University of California San Diego, Scripps Institution of
Oceanography, La Jolla, USA (May–October 1998) and at
Oniris, Nantes, France (February–June 2012).
Reviewer and editor activities: Member of the
Editorial board of International Journal of Food Microbiology
(1995- ) and of Journal of Food Protection (2008-2010). Ad hoc
reviewer for more than 20 different international scientific
journals and in total reviewer of more than 400 manuscripts.
Managing Guest Editor of two special issues of International
Journal of Food Microbiology in 2008 and 2010.
Reviewer of US-FDA ‘Draft Quantitative
Assessment of the Risk to Public Health from Listeria
monocytogenes in Smoked Finfish: An Evaluation of Selected
Mitigations’.
Other activities: International Committee of
Predictive Modelling in Food (ICPMF). Secretary (2011-12) and
chairman (2012-).
Member of International Association for Food Protection (IAFP)
and of Microbial Modelling and Risk Analysis Professional
Development Group (MMRA-PDG) within IAFP (2009-).
Participant in FAO/WHO Expert Consultation on Risk Assessment of
Microbiological Hazards in Foods, July 2000, Rome, Italy
(2000).