Competences

• Programme and project leadership. Basic competence is within science and technology. Throughout his career, he has obtained extensive experience as leader within research, development and innovation, plus leadership of programmes with interlinked projects. The most complex programme leadership was an EU supported consortium where he had the main responsibility towards the Commission. The consortium consisted of 70 university and industry partners in 17 countries, had a total budget of 26 million € and involved about 200 people for a period of 4.5 years. He designed a governance structure with 20 defined projects within six different research areas. Further, cross-cutting functions dealt with communications, demonstration projects and innovation (SEAFOODplus). The program organisation has later been adopted by other complex, multinational programmes. His experience has also been applied in establishment of a national consortium concept in Denmark, which was a Strategic Platform for Innovation and Research (SPIR) within the food area (inSPIRe Food).
• Corporate leadership. As both Research Director and Managing Director of a research institute he has been responsible for developing an organisation suitable for competitive research achievements funded by national and international research programmes. The staff expanded successively, from a start of about 25 people to later about 100 employees. He has always given preference to a good working environment for optimal achievements and thereby economic benefits and competitiveness.
• Stakeholder management. He has extensive experience with stakeholder collaboration, such as individuals, groups, companies, clusters and intergovernmental organisations, paying due attention to political conditions and economic challenges. He has successively discussed expectations with stakeholders, and is experienced in communicating results to end users.
• Communication skills. The external communication has consisted of written production as scientific publications, reports, popular articles, etc., plus oral communication such as presentations in scientific forums, as keynote speaker and as panel member, discussion leader and chairman at national and international conferences, for which he has also been responsible organiser. He has been manager of internet websites and news-services, and have participated in press conferences and media interviews at international level. By participating in a range of committees and boards he has further extensive experience in chairing meetings and negotiations.
• Marine biotechnology. Within this area he has been director of a virtual research centre comprising technology for exploitation of micro-organisms and biological principles (enzymes, toxins, etc.) different from terrestrial organisms and often under extreme physical conditions such as temperature, pressure and salts. He has worked for OECD, EU and European Science Foundation (ESF) for planning research, development and innovation regarding application of new compounds and organisms (biodiscovery and bioprospecting), and further, technology for culturing organisms (fish, shellfish, mussels, algae) in aquaculture. His last engagement was in the  ERA-NET MarineBiotech (ERA-MBT), consisting of 19 partners in 14 European Countries.
• Knowledge of the food production system. He has been working with the whole food value chain, from raw material supply, via processing and transport to retailers where end products are presented to consumers. Additionally, he has worked with ingredient producers and equipment suppliers with the aim of developing new production systems. He has performed analyses and reviews concerning food sustainability and security globally, regionally and locally. Finally, he has facilitated contacts with specialists within medical and pharmaceutical research with the purpose of linking food to health and well-being.
• Seafood technology. This is a key competence, where he has carried out most of his scientific production and professional work. His personal science efforts have been concentrated to studies of the functional properties of proteins, investigation of quality, texture and shelf life of seafood, including enzyme activities during processing and in final products. His work has been laboratory oriented and has increasingly involved use of advanced technical equipment. Due to his acknowledged performance within seafood technology he has been able to impact research priorities both nationally and internationally by e.g. invited advisory work and arranging consensus conferences for the EU Commission. 

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