معرفی
Karsten Olsen is an Associate Professor at the Department of Food Science, Faculty of Science, University of Copenhagen. With over 20 years of experience in research and education in food chemistry and physics related to food processing and storage, his work focuses on understanding reaction kinetics and thermodynamics of enzyme-catalyzed processes in food systems.
His educational background includes a PhD in Chemistry (1994) and M.Sc in Organic Chemistry (1990), both from the University of Copenhagen. His academic career began as an Assistant lecturer at the Department of Chemistry, University of Copenhagen in 1990, progressed through Research Assistant Professor and Research Associate Professor positions at the Royal Veterinary and Agricultural University, and culminated in his current position as Associate Professor at the Department of Food Science, University of Copenhagen since 2003.
Karsten Olsen's research interests span food chemistry, reaction kinetics, thermodynamics of food enzymes, spectroscopic techniques for protein analysis under high pressure, separation techniques in protein chemistry, and the characterization of protein denaturation. His recent publications demonstrate a strong focus on enzymatic processes, protein structure analysis, sustainable food systems, and analytical methods for food quality assessment. His work shows increasing attention to sustainable food technologies, plant-based alternatives, and novel food sources like microalgae.
- SCIENCE formidlingspris (2014)
- Best course at Department of Food Science (2013)
- Best course at Department of Food Science (2015)
Karsten Olsen has supervised 3 PhD students and over 50 Master's and bachelor students. He has served in various management roles including Deputy for Head of Food Chemistry section, Project coordinator of FP7 Marie Curie Initial Training Network LEANGREENFOOD (2009-2013), PhD coordinator at KU-FOOD, and Scientific coordinator of GUDP project FoodWaste (2014-2017). His expertise has been featured in media outlets like Madmagasinet Bitz og Frisk.
His teaching responsibilities include courses on Food Chemistry, Food Enzymes and Applications, Food Science and Culinary Techniques, Advanced Food Chemistry, and Food Innovation and Health. He also lectures at PhD courses related to Food Chemistry and has delivered presentations on molecular gastronomy and food science applications.
