Marianne Nissen LundView profile
Professor
Marianne Nissen Lund is a Professor of Food Chemistry at the Department of Food Science, University of Copenhagen, where she leads the Food Proteins Research Group within the Faculty of Health and Medical Sciences. She has been affiliated with the university since 2004, with a brief industrial postdoc at Novozymes (2011-2013). Appointed as associate professor in 2012, she received a joint appointment with the Department of Biomedical Sciences in 2015 to bridge food and health sciences, and was promoted to Professor of Food Chemistry in 2019. Since 2022, she has been part of the leadership of UCPH Forward, the university's talent management program. Her educational background includes an MSc in Food Science and Technology (cand. techn. al.) from The Royal Veterinary and Agricultural University (KVL) with a focus on food chemistry, followed by a PhD awarded in December 2007. Professor Lund's research focuses on understanding the chemical mechanisms that impact food quality and stability, with primary expertise in protein oxidation, Maillard reactions, and polyphenol-protein interactions. The Food Proteins Group employs a cross-disciplinary approach combining advanced analytical chemistry, biochemistry techniques, and data science to address fundamental challenges in food science. Their work aims to develop sustainable and healthy food designs by understanding chemical interactions between food components during production and storage. Of particular interest is the inhibition and control of protein modifications that cause deterioration of food quality and may induce inflammatory responses. Her recent publications (2022-2025) demonstrate a strong emphasis on protein modifications in food systems, particularly examining how processing affects protein structure and functionality. There is significant focus on infant nutrition, plant-based alternatives, and the development of analytical methods to quantify protein modifications. Her work effectively bridges fundamental food chemistry with practical applications in food design, nutrition, and health. Among her scientific recognitions, she was awarded the IMS International Prize for Meat Science and Technology in 2007, which received considerable media attention with coverage by 58 news outlets, blog posts, and social media mentions. Professor Lund leads multiple major research initiatives including the SEEDFOOD project (2022-2027, Novo Nordisk Foundation) focused on plant seed proteins for sustainable foods, the INFANT-I project (2018-2022) on infant formula development, the INSITUQUANT project (2018-2022) on protein modification quantification, and the ICOM project (2018-2023) on controlling Maillard reactions in dairy. She maintains strong industry collaborations with partners like Arla Foods and academic institutions worldwide. The Food Proteins Research Group operates state-of-the-art facilities including (Ultra) High Performance Liquid Chromatography equipment, Liquid Chromatography Tandem Mass Spectrometry, various spectroscopy systems, and specialized equipment for food analysis. The group follows a hypothetico-deductive approach to experimental design and works closely with the food industry to translate fundamental knowledge into practical applications for sustainable food production.
