Our mission is to apply knowledge of biological sciences and engineering principles to address global health, food, environmental and industrial challenges.
To solve these challenges, our section delivers internationally leading applied biotechnology with documented impact in sustainable food innovation, health-relevant technologies, and environmental bioproduction solutions. We translate biological mechanisms into scalable outcomes by combining advanced analytical and microscopy capabilities, bioprocess thinking, and strong industrial and interdisciplinary partnerships and we trainthe next generation of engineers through practice-near, project-based education with internships and stakeholder engagement.
Contact information:
Head of Section Eva Arnspang Christensen
Phone: +45 6550 4682
E-mail: arnspang@igt.sdu.dk
News
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CRISPY JELLYFISH
To most people, jellyfish are today not a common food. But as the need for alternative food sources arises, jellyfish show potential. Our research and innovations on how to use jellyfish as food materials have hit Danish and international news, describing how jellyfish are turned into crisps and other foods.( Article in Danish)
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FATTY FOODS UNDER THE MICROSCOPE
Fats are an essential part of our diets and central to the sensory experience of eating many different foods. The special chemical and physical properties of fats makes fat a carrier of flavour compounds and gives the food structure and mouthfeel. Using advanced microscopy we investigate the microstructures formed by fat and how this affects the mechanical properties of different high-fat foods. (Article in Danish)
