Iben Lykke Petersen

Iben Lykke Petersen is an Associate Professor in the Department of Food Science at the University of Copenhagen, specializing in Food Analytics and Biotechnology. Her research focuses on plant protein ingredients, particularly from pulses, and their nutritional quality and processing effects. With a strong background in environmental chemistry and biochemistry, she has established herself as a leading researcher in sustainable plant-based food development.

Education:

• PhD in Environmental Chemistry and Biochemistry, University of Copenhagen (2009)
• MSc in Agricultural Science, The Royal Veterinary and Agricultural University, Denmark (2003)

Research Interests: Dr. Petersen's primary research areas include plant protein ingredients (especially from pulses), anti-nutrients like protease inhibitors, plant protein nutritional quality (protein digestibility, amino acid composition), and the effects of processing methods such as extraction, fractionation, extrusion, cooking, and fermentation. Her work aims to develop healthy and sustainable plant-based foods through scientific understanding of protein functionality and nutritional properties. She investigates how processing techniques can enhance protein quality while reducing anti-nutritional factors in plant-based foods.

Research Trends: Dr. Petersen's recent publications demonstrate a strong focus on the nutritional quality of plant proteins, particularly legumes like faba beans. Her work examines how processing techniques affect protein functionality and digestibility, with applications in developing plant-based meat alternatives and fermented products like tempeh. She also investigates consumer perceptions of plant-based foods and the use of enzyme technology to enhance plant protein functionality. Her research bridges fundamental food science with practical applications for sustainable food systems.

Grants and Projects:

• PI on 'The flip side of protease inhibitors from pulses: legume seeds as immune system enhancers (Immune SEEDstem)', Plant2Food (2024-2027)
• Co-PI on 'Tasty, healthy and safe Danish pulses with added value for consumers (Dansk Bælg/Danish Pulse)' (2024-2027)
• PI on 'Beyond Sustainability: a holistic approach to evaluate the nutritional quality of plant protein-based foods' (BEYOND) (2022-2025)
• Co-PI on 'Tempeh – a solution for eating healthy and climate-friendly' (2021-2024)
• Co-PI on 'New Extruded Plant Protein for Future Nutritious Foods' (NekstPro) (2020-2024)
• Partner on 'Smart Protein for a Changing World' (SmartProtein), EU Horizon 2020 (2020-2024)
• Previous research linked to EU-project PROTEIN2FOOD focusing on protein characterization from quinoa, amaranth, buckwheat, and grain legumes

Teaching: Dr. Petersen teaches Biochemistry 1 (BSc, course responsible for the experimental part of the course) and Plants for Foods - Processing and Functionality (MSc, Lecturer). Her teaching directly connects to her research expertise in plant proteins and food processing technologies.