Bo Munk Jørgensen

Bo Munk Jørgensen

Associate Professor

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Food Production Engineering

Technical University of Denmark

Søltofts Plads

Building 227, room 138

2800 Kgs. Lyngby

Ph.
Fax +4545 88 47 74
E-mail bojo@food.dtu.dk
ORCID 0000-0002-9023-1886
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Keywords Biochemistry | Spectrometry | Data-analysis

  • Analytical biochemistry, instrumental methods and multivariate data analysis (enzymatic analyses; capillary electrophoresis; NMR-spectrometry; NIR-spectrometry; fluorescence spectrometry; applied multiway chemometrics; on-line and at-line measurement techniques; sampling; multivariate image analysis).
  • Physical/chemical and sensory quality parameters in fish muscle (water distribution and mobility; water in frozen systems; protein changes; amine formation; correlation between physical/chemical and sensory properties; critical quality attributes in the production chain).