Per Ertbjerg

Per Ertbjerg is a University Lecturer in the Department of Food and Nutrition at the University of Helsinki's Faculty of Agriculture and Forestry, where he has been employed since August 2011. He previously served as a Professor (2011-2017) and Associate Professor (2017-2022) before assuming his current position. His academic career spans over two decades with significant contributions to meat science and food technology.

Dr. Ertbjerg obtained his doctoral degree in Meat Science in 1996 from The Royal Veterinary and Agricultural University in Denmark. Prior to joining the University of Helsinki, he held teaching positions at the University of Copenhagen and The Royal Veterinary and Agricultural University. His research focuses on the biochemical processes affecting meat quality, with particular emphasis on meat tenderness, protein oxidation, and water-holding capacity.

• Muscle and meat biochemistry
• Meat technology and processing
• Relationship between meat tenderness and proteolytic processes
• Protein and lipid oxidation in meat products
• Water-holding mechanisms in meat
• Wooden breast syndrome in poultry
• Development of plant-based meat analogs

His recent publication record shows a strong focus on emerging meat quality issues, particularly wooden breast syndrome in broiler chickens and the development of plant-based meat alternatives. His work integrates biochemical analysis with practical meat quality assessment, often examining the relationship between muscle structure, protein functionality, and final meat characteristics. The research spans both fundamental biochemistry and applied food technology, with increasing attention to sustainable food systems.

Dr. Ertbjerg has served as an opponent for doctoral dissertations, reviewed manuscripts for numerous journals including Food Chemistry and Meat Science, and supervised multiple Master's theses. He has also assessed candidates for academic posts and participated in international conferences such as the International Congress on Meat Science and Technology.

As head of the Meat Technology research group, he oversees laboratory operations and collaborates with international researchers. His current projects focus on wooden breast myopathy, meat and muscle properties of Nordic Food Chain, and legumes for sustainable food systems, demonstrating his commitment to addressing both fundamental and applied challenges in meat science.