Mogens Larsen Andersen

Mogens Larsen Andersen serves as a Professor with special responsibilities in the Department of Food Science at the University of Copenhagen's Faculty of Science. His research centers on mechanistic understanding of oxidative changes in foods, with expertise in Electron Spin Resonance (ESR) spectroscopy applications for studying lipid/protein oxidation and molecular mobility in complex food systems.

Education:

• PhD in Chemistry, University of Copenhagen (1993)
• MSc (cand.scient.) in Chemistry, University of Copenhagen (1990)

Research Focus: Professor Andersen investigates antioxidant-prooxidant dynamics in food matrices, particularly in beverages (beer/wine) and dairy products. His work combines physical chemistry principles with practical food stability challenges, examining how microviscosity, phase transitions, and radical intermediates affect shelf-life. Current projects explore ozone applications for grain preservation and molecular mechanisms behind beer haze formation.

Publication Trends: Recent work (2025-2026) reveals concentrated efforts in beverage stabilization (addressing oxidation in beer), dairy powder functionality, and alternative preservation methods like ozone treatment. These studies consistently bridge fundamental radical chemistry with industrial food quality challenges.

Professional Engagement:

• Editorial Board, Journal of the American Society of Brewing Chemists (2013-present)
• Invited Member, Brewing Science Group (European Brewery Convention)
• Co-Chair, Joint Committee on Brewing Science Education (University of Copenhagen & Scandinavian Brewing School)

Teaching & Mentoring: He leads the BSc "Food Chemistry" course and PhD "ESR Spectroscopy" course while contributing to beverage technology and brewing modules. Though specific student names aren't documented, his courses train next-generation food scientists in analytical techniques and stability mechanisms.

Research Infrastructure: Andersen operates within the Ingredient and Dairy Technology section, utilizing ESR spectroscopy facilities for radical studies while collaborating with brewing industry partners through the European Brewery Convention network.