Experience in food science and technology has been obtained while working with stakeholders in the whole food value chain, from raw material supply, via processing and transport to retailers where end products are presented to consumers. Additionally, advice has been provided to ingredient suppliers and equipment producers with the aim of developing new production systems. Analyses and reviews concerning food sustainability and security have been provided globally, regionally and locally. Finally contacts have been facilitated with specialists within medical and pharmaceutical research with the purpose of linking food to health and well-being.
The key competence is within seafood technology, but advice and teaching have also been provided for other food commodities, like meat and dairy, and within brewing. This knowledge has basically been acquired while working as Research Director for Division of Industrial Food Research at the National Food Institute at the Technical University of Denmark. Updates have been obtained during evaluation of research performance at research councils and analyses, and consulting for public and private enterprises.