Senior Researcher, Head of Research Group
DTU National Food Institute
Research Group for Risk-Benefit
Building 201 Room 112
2800 Kgs. Lyngby
My research is focussed on the effect of fruit, vegetables, novel food and functional food on a range of health parameters. Furthermore, one of the key objectives in my research is to optimise and validate the scientific methods to ensure that foods and food ingredients are safe to the consumers. I give advices to the Danish food authorities within novel foods, functional foods, GM foods, food enzymes, food supplements, macronutrients etc. I have a scientific background within biology, toxicology and nutrition.