Rene Lametsch

Rene Lametsch serves as an Associate Professor in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in food proteomics and enzyme technology for plant-based food innovation. His research investigates how genetic variation and processing affect protein composition, functionality, and nutritional value, with particular emphasis on kokumi taste enhancement and γ-glutamyl peptide applications.

Education:

• cand. scient. (equivalent to MSc)
• Ph.D.

Research Focus: Dr. Lametsch's work bridges biotechnology and food science through proteomic analysis of plant proteins, enzyme-driven modifications for improved texture and flavor, and nutritional optimization of plant-based meat alternatives. His investigations into protein oxidation mechanisms and kokumi compound production directly address industry challenges in sustainable food development.

Publication Trends: Recent articles (2024-2025) reveal concentrated expertise in plant protein characterization (soy, pea), enzymatic production of flavor compounds, and nutritional/metabolomic impacts of plant-based versus animal proteins. His proteomic methodologies consistently link molecular changes to functional properties in food systems.

Professional Engagement: As an active board member of the Muscle Based Food Network since 2013 and former Chairman of Molecular Functionality (2010-2012), he regularly presents at premier conferences including ICoMST and ADSA-ASAS meetings, demonstrating sustained leadership in meat and plant-protein science.