Microbes in Food

"Cultivation and downstream processing of microalgae for food and feed applications. A particular focus has been on microalgae rich in omega-3 fatty acids and pigments. We have also shown that exposing certain microalgae species to UVB light can make them produce vitamin D."

 

|Charlotte Jacobsen, DTU Food

 

 

"My research is on food and soil microbiomes, including recombinant protein production in microbial cell factories (bacteria, yeast, fungi), genetic determinants of lactic acid bacteria and filamentous fungi in regards to taste and texture, growth of microbial biomass or cell factories on waste streams, food fermentations, starter culture design, as well as biodiversity discovery and strain isolation."

 

| Leoni Jahn, DTU Biosustain

 

 

"Our research includes in silico identification of gut bacteria utilizing dietary fibers (e.g. alginate, resistant starch, plant cell wall polysaccharides) and discovery, production as well as characterization of structure function relationships of the involved bacterial enzymes. We are also interested in microbial consortia from various environments."

 

| Birte Svensson, DTU Bioengineering

 

                         

"I work with Lactic Acid Bacteria (LAB) and other food microorganisms. I am interested in optimizing food fermentations and using safe bacteria for production of valuable ingredients, e.g. from food waste. Furthermore, I am interested in using LAB to prevent growth of pathogens and food spoilage microorganisms, including fungi."

 

| Christian Solem, DTU Food

 

 

"I am guiding innovation in microbial fermentation with a rational and quantitative economic and environmental impact assessment."

 

| Sumesh Sukumara, DTU Biosustain

 

 

"My research is focused on microbial food cultures for food fermentation, involving lactic acid bacteria. We investigate fermentation of bovine milk, camel milk, and plant-based fermentations. Particular focus is given to the proteolytic system and the specificity of the cell envelope proteinase. Identification of peptides derived from food proteins with potential use as functional food ingredients is central in this research."

 

| Egon Bech Hansen, DTU Food

 

 

"In my group we use culinary R&D to produce flavourful novel fermentations, improve food system sustainability, and drive interdisciplinary research on human–microbial ecology and evolution in the fermented food environment."

 

| Joshua Evans, DTU Biosustain

 

 

"In my group, we use microorganisms to convert biomass (agricultural residues, agro-industrial wastes and side streams, food wastes, wood, plants and seaweeds) into chemicals, food ingredients, biofuels and high-value compounds. We develop robust strains of bacteria and non-conventional yeasts to efficiently convert sugars from complex media such as biomass hydrolysates. We also investigate the physiology of the microorganisms under different stress conditions and correlate it with their performance to grow/produce to develop and predict more efficient biomanufacturing processes."

 

| Solange Mussatto, DTU Bioengineering

 

                         

"I am interested in biofilms for larvae settlement and biofouling in marine environment. My research also involves collaborations on shellfish pathogens and disease, water quality monitoring (bacteria, virus) for animal safety."

 

| Camille Saurel, DTU Aqua

 

 

"In a circular economy era, biomass and waste processing technologies for sustainable production of chemicals and fuels are of high importance. Processes are developed and tested initially at laboratory scale and then at pilot scale. Our research work is performed in: Reactor fermentations, Anaerobic digestion, Industrial and municipal wastewater valorization, Waste plastic depolymerization and monomers purification, Equipment design for pre-treatment of biomass, Upstream and downstream processing of biomass effluents, Up-scaling of biotechnological processes, Mathematical simulation of bioprocesses."

 

| Ioannis Skiadas, DTU Chemical Engineering

 

 

"My group focuses on the intestinal microbiota. We study microbial metabolism of dietary compounds, effects of antibiotics and xenobiotics on the microbial ecosystem of the gut, and derived health effects of these processes."

 

| Tine Rask Licht, DTU Food

 

 

"My main focus is research in global epidemiology, surveillance, antimicrobial resistance, and population structure of mainly food and waterborne pathogens. Our work includes the development and implementation of methods and guidelines that can support efforts to build the capacity of the global monitoring of antimicrobial resistance and increase the quality of monitoring data. Our group has a special focus on developing and implementing ring tests to validate pheno- and genotypic antimicrobial resistance data."

 

| Rene Hendriksen, DTU Food

 

 

"My research involves the development of nanobodies against pathogens such as gastrointestinal and plant pathogens."

 

| Andreas Laustsen, DTU Bioengineering

 

 

"We are providing access to laboratory facilities, including GMO, MultiLab and Chemistry, manned with skilled technicians for supporting student and research startups within the 'wet'-areas at DTU."

 

| Kristine Garde, DTU Skylab

 

 

"The group focuses on microbiota-host interactions in health and disease, with a specific emphasis on factors shaping development of life-style related diseases."

 

| Susanne Brix Pedersen, DTU Bioengineering

 

 

"My research interests include: Data science, machine learning, statistical learning, spectral image analysis, pattern recognition, dimension reduction, outlier detection; within industrial and educational applications."

 

| Line Clemmensen, DTU Compute

 

 

"Our aim is to advance non-invasive magnetic resonance imaging tools for studying metabolism in living biological systems. We are especially interested in understanding the metabolic interplay between pathogenic bacteria and the gut and how this is modulated by metabolites from the microbiome and probiotic bacteria. We currently use cell-based infection models but work towards advancing our techniques to organ-on-a-chip and tissue models."

 

| Pernille Rose Jensen, DTU Health Technology

 

 

"I am developing biosensors to detect pathogens in food, environmental, and clinical samples."

 

| Yi Sun, DTU Health Technology

 

                         

"My research interests lie at the crossroads of microbiology, engineering, and electrochemistry towards addressing water-energy-food nexus. I and my team aim to advance the feasibility and sustainability of a circular economy, which aligns with multiple UN Sustainable Development Goals through sustainable water treatment, resource recovery, CO2 capture and utilization, biosynthesis, and environmental bioremediation & monitoring."

 

| Yifeng Zhang, DTU Environment