Hanne Aarslev Jensen

Hanne Aarslev Jensen is a Postdoctoral Researcher at the Research Group for Bioactives – Analysis and Application within the National Food Institute at the Technical University of Denmark (DTU). Her office is located at Henrik Dams Allé 202, 3130, 2800 Kgs. Lyngby, Denmark. She completed her PhD in January 2024 with research focused on 'Shell-on prawns - new technologies for control of oxidation and microbial quality and food safety' under the supervision of Charlotte Jacobsen.

Dr. Jensen's research centers on food preservation science with particular expertise in seafood quality and safety. Her work primarily investigates Northern shrimp (Pandalus borealis), examining how various preservation methods, antioxidants, and storage conditions affect chemical and microbial stability. She has developed specialized knowledge in measuring peroxide values, tocopherol effects, and microbial spoilage indicators in seafood products, with significant contributions to understanding lipid oxidation mechanisms in frozen shrimp.

Her publication record shows a consistent research trajectory focused on applying food chemistry principles to solve practical problems in seafood preservation. She has systematically investigated the effects of antioxidants, light exposure, and different storage methods on shrimp quality, with particular attention to the relationship between chemical changes and sensory attributes. Her research bridges fundamental food chemistry with practical food safety applications, resulting in multiple publications in high-impact food science journals.

Dr. Jensen has been actively involved in six recorded professional activities including multiple conference presentations and industry talks. Her collaborative network includes prominent DTU researchers such as Charlotte Jacobsen, Lone B. Hansen, and Ole Mejlholm, with whom she has co-authored numerous publications. Her research has gained attention with mentions in news outlets and social media, indicating relevance to both academic and industry audiences.