For decades, Peter Ruhdal Jensen has been a leading figure in advancing our understanding of how microorganisms behave, interact and can be harnessed or controlled in modern food production. His research has paved the way for new methods to improve food safety, ensure consistent quality and support more sustainable production systems.
Driving major research initiatives for the future of food
In recent years, he has spearheaded several large-scale research initiatives that aim to fundamentally transform how we produce food.
One of these is his leading role in The Casein Mission, a Novo Nordisk Foundation-funded project awarded DKK 48 million for the period 2025-2029. The project brings researchers from DTU, Aarhus University and other partners together to develop microbial production methods using yeast, bacteria and fungi to manufacture casein - the main group of proteins in cow’s milk.
With global demand for protein expected to rise dramatically, the project aims to create precision-fermented milk proteins with the right structure and functionality to serve as sustainable alternatives to animal-based production.
A career marked by scientific innovation and societal impact
Throughout his career, Peter Ruhdal Jensen has developed and applied advanced microbial and molecular technologies to better understand bacterial behaviour in complex food environments. His contributions have been pivotal for both industry and authorities - strengthening food quality, improving safety assessments, extending shelf life and reducing waste.
For these achievements, he has now been appointed Knight of the Order of the Dannebrog by His Majesty the King of Denmark.
Learn more
Peter Ruhdal Jensen heads the Research Group for Microbial Biotechnology and Biorefining at the DTU National Food Institute. The group works to understand and utilise microorganisms to create safer, healthier and more sustainable foods.
Read more about his research on the DTU National Food Institute’s website.
