معرفی
Nils Arneborg serves as Associate Professor in the Department of Food Science within the Faculty of Science at the University of Copenhagen, Denmark. His academic career spans continuous appointments since 1994, beginning as Assistant Professor (1994-1997) in the Department of Dairy and Food Science before advancing to his current position in the Department of Food Science (1997-present). Based at Rolighedsvej 26, 1958 Frederiksberg C, Denmark, he maintains active research and teaching responsibilities focused on food microbiology and fermentation science.
His primary research interests encompass beer, wine and cheese microbiology, fermentation technology, microbial interactions, and microbial adhesion to solid surfaces. Specialized expertise includes single-cell bioimaging techniques (fluorescence microscopy and bio-photonics workstation), yeast physiology (particularly Saccharomyces cerevisiae, Debaryomyces hansenii, Torulaspora delbrueckii, and Lachancea thermotolerans), and applications of yeasts and lactic acid bacteria as starter cultures in food production. His work bridges fundamental microbial physiology with industrial applications in food quality and safety.
Analysis of his 168 research outputs reveals consistent focus on yeast-bacteria interactions in food matrices, starter culture development for wine/beer/cheese, and advanced imaging techniques for microbial behavior analysis. Recent publications (2022-2024) demonstrate expanding applications in biocontrol agents for viticulture, colloidal stabilization using microbial cells, and cool-climate enology adaptations. His research integrates microbiology, biophysics, and food engineering to solve industry challenges.
As an educator, Arneborg teaches Yeast Physiology and Applications (course responsible), Food Quality Management and Control, Cool Climate Viticulture and Enology, and Heterologous Expression. He participates in institutional committees including the PhD Assessment Committee, Teaching Committee (Undervisningsudvalget), and Food Microbiology Strategy Group (Fødevaremikrobiologis strategiudvalg).
His professional activities include significant media engagement with 6 press appearances since 2005, including radio features on Videnskabens Verden (Danish national radio) discussing collaborations with Risø National Laboratory. Research collaborations span international networks in food microbiology, evidenced by extensive co-authorship on publications addressing global food fermentation challenges.
