معرفی
Mikael Agerlin Petersen serves as Associate Professor in the Department of Food Science under the Faculty of Science at the University of Copenhagen, with continuous employment since 1998. His work integrates analytical chemistry and sensory science to address food quality challenges across diverse product categories.
His educational foundation includes an MSc in Food Science (1982) and PhD in Human Nutrition/Epidemiology (1988), both from the Royal Veterinary and Agricultural University, Copenhagen. Petersen's research program centers on GC-MS volatile analysis, sensory evaluation methodologies, and chemometrics, with applied projects spanning caviar, aquaculture systems, wine, cheese, and fruit products. Recent investigations focus on environmental influences on flavor compounds and sustainable food production systems.
Analysis of his 2024-2025 publications reveals strong thematic continuity in off-flavor mechanisms (particularly geosmin/terpenes in aquaculture), aroma fingerprinting for food authentication, and data-driven approaches to predicting consumer preferences. His work consistently bridges instrumental chemistry with sensory perception across seafood, dairy, and viticulture domains.
While no specific scientific awards are documented in the source material, Petersen has secured substantial research funding from Danish governmental bodies including the Ministry of Food, Agriculture and Fisheries, GUDP, and Danida. Notable projects include IMPCON (improving cultured fish quality), NATVIN (developing Danish fruit wine culture), and PlantePigment (natural food colorants).
He has supervised over 60 master's and bachelor's projects while maintaining active national and international collaborations, particularly with Bangladeshi institutions on aquaculture value chains. His laboratory work within the Design and Consumer Behavior section emphasizes practical applications for industry partners like Lactosan, with recent focus on cheese powder compounds and sustainable flavor solutions for the green transition.
