Kim Wejendorp

Kim Wejendorp is a Researcher at the Novo Nordisk Foundation Center for Biosustainability, affiliated with the Technical University of Denmark (DTU). Her work focuses on microbial food fermentation, flavor development, and sustainable food innovation.

Research Interests: Kim specializes in food fermentation microbiology, particularly with Leuconostoc species and plant-based substrates like Belgian endive root. Her work bridges gastronomy with biotechnology, exploring novel applications for fermented food products in extreme environments such as space travel.

Publications: Kim has co-authored 2 peer-reviewed studies in journals like iScience and the International Journal of Gastronomy and Food Science, focusing on microbial dynamics in food fermentation and practical applications for sustainable food systems.