Christian Solem

Christian Solem is an Associate Professor at the National Food Institute, Technical University of Denmark, specializing in microbial biotechnology and biorefining. His research focuses on lactic acid bacteria, food fermentation, and genomic analysis of microorganisms.

• Active in UN Sustainable Development Goals (SDGs) related to food safety and sustainability

His recent work includes optimizing fermentation processes for reduced post-acidification in yoghurt, enhancing riboflavin production through oxidative stress, and analyzing virulence genes in Enterococcus isolates. Publications span journals like Trends in Biotechnology, Applied and Environmental Microbiology, and Journal of Agricultural and Food Chemistry.

Notable collaborations include supervision of PhD projects on microbial synergies in dairy systems and human microbiome stability, partnered with researchers like Peter R. Jensen and Irina Svetlicic.