Mads Bjørlie

Mads Bjørlie is a Postdoctoral Researcher at the National Food Institute (DTU Food), Technical University of Denmark, working within the Research Group for Bioactives – Analysis and Application. His research focuses on natural antioxidant solutions for food preservation, specifically metal-chelating peptides and protein hydrolysates as alternatives to synthetic compounds like EDTA.

He earned his PhD from DTU in 2024 with the thesis "Replacing EDTA as a Food Antioxidant: Screening for Metal Chelating Antioxidant Activity in Peptides and Protein Hydrolysates," supervised by Prof. Charlotte Jacobsen. His expertise spans Antioxidants, Food Oxidation, Peptide Science, and Metal Chelation, utilizing advanced techniques including Surface Plasmon Resonance and peptidomics to analyze bioactive compounds in complex food matrices.

Analysis of his 2024-2025 publications reveals a cohesive research trajectory: developing rapid screening methodologies for antioxidant peptides, evaluating their efficacy in preventing oxidation in fish oil emulsions and plant-based proteins, and establishing structure-activity relationships for metal-chelating properties. His work bridges fundamental biochemistry with practical food industry applications.

Scientific Awards:
No awards or honors were documented in the source materials.

As a former PhD candidate (2020-2024) on the project "Plant-based, metal chelating antioxidants," he now contributes to the active grant "SUSTAINABLE JET FUELS FROM CO2 BY MICRO-ALGAL CELL FACTORIES" (2024-2027). No student supervision activities were recorded.

He operates within the Research Group for Bioactives – Analysis and Application, which specializes in identifying, characterizing, and applying bioactive food components to enhance nutritional quality and shelf-life stability across diverse food systems.