Lene Jespersen

Lene Jespersen is a Professor in Microbial Ecology and Food Fermentation at the Department of Food Science, Faculty of Science, University of Copenhagen, holding this position since 2013. With over 30 years of international experience in food microbiology research, teaching, and consultancy, she has established herself as a leading expert in microbial ecology of food systems.

Her primary research areas include microbial biodiversity, microbial interactions and bio-preservation, starter cultures (particularly lactic acid bacteria, yeasts and moulds), indigenous fermented foods, plant-based food products, and the influence of diet on human gut microbiota. She has conducted extensive research on traditional fermented foods in Africa and South America, examining how beneficial microbes impact human health and food security globally.

Her recent publications (2024-2025) demonstrate a strong focus on African traditional fermented foods, microbial diversity in traditional food systems, Bacillus species and their metabolic products, and the health impacts of fermented foods. These works reflect her ongoing commitment to sustainable food production, understanding microbial ecology in food systems, and improving nutrition through traditional fermentation practices.

Scientific Awards:

• UCPH (LIFE) Industrial Prize (2011)

Lene Jespersen has supervised 40 PhD students (5 as co-supervisor), 15+ Postdocs, and 50+ MSc and BSc students. She has led numerous international, EU-funded, and national research projects, many in collaboration with industry partners. She is course responsible for the MSc course 'Microbiology of Fermented Food and Beverages' and co-responsible for 'Yeast Physiology and Applications.'

Her research has strong international collaborations, particularly with institutions in Africa, focusing on capacity building and improving traditional food systems for better nutrition and food security in developing countries.