Lars Duelund

Lars Duelund is a Researcher at the Department of Green Technology (IGT) within University of Southern Denmark, specializing in biophysical and analytical chemistry related to food science and lipid membranes. He contributes to interdisciplinary projects at the intersection of material science and food technology.

• Education: MSc (cand.scient.) in Physics and Chemistry

Research Focus:

• Umami taste mechanisms and seaweed flavor compounds
• Lipid membrane biophysics and interactions with bioactive compounds
• Food microstructure analysis using advanced spectroscopy and microscopy
• Environmental chemical monitoring techniques

Research Output Trends: Recent work spans cannabis chemotype analysis (Raman spectroscopy), umami flavor chemistry in seaweeds and processed meats, lipid membrane dynamics, and food texture characterization. His projects often integrate analytical chemistry with sensory science and material physics.

Academic Leadership: Supervises multiple student projects including:

• K. V. Christensen on cannabis terpene analysis (2021-2022)
• R. El-Houri on cannabinoid extraction and cyclooxygenase inhibition assays (2019-2020)

Collaborative Projects: Active participant in NANOCHEM – Ultrahigh resolution chemical characterisation (2022-2028), investigating nanoscale chemical properties of eutectic systems and phase change materials with applications in food science and membrane biophysics.