Mie Thorborg Pedersen

Mie Thorborg Pedersen is a Postdoctoral Villum Fellow at the University of Southern Denmark (SDU) and a Guest Researcher at ETH Zurich. She is affiliated with the Department of Green Technology (IGT) at SDU's Faculty of Science, specializing in soft matter physics and its applications to food materials.

• PhD in Biotechnology from SDU
• Current projects focus on amyloid fibrillation in plant/marine proteins for sustainable edible materials
• Developed jellyfish-based materials like crisps for culinary innovation

Her research integrates gastrophysics with advanced microscopy techniques (STED, CARS, two-photon) and physicochemical analysis to study food microstructure. Recent publications explore colloidal systems analysis via machine learning, solvent-based jellyfish preparation, and food stabilizers derived from marine sources.

Her scientific achievements include the Villum International Postdoc Grant (2023), with key projects like JELLYFibrils (2024-2027) and advanced optical microscopy collaborations (2019-2025). She actively contributes to science outreach, making complex concepts accessible through food-based research.