Klavs Martin Sørensen is an Associate Professor at the Department of Food Science, Faculty of Science, University of Copenhagen. His research focuses on applying advanced chemical sensors combined with Process Analytical Technology (PAT) and Deep Learning/AI to optimize food manufacturing processes, ensuring high food quality and safety while minimizing environmental footprint. His educational background includes: Ph.D. in Food Technology, University of Copenhagen (2015) Participant in the DNATF-funded Pasteur-program (project manager education), Harvard University (2012) Engineering Technician, Electronics, Frederiksberg Tekniske Skole, Denmark (1998) With over 20 years of industry experience in developing measurement equipment for the food industry prior to obtaining his PhD, Professor Sørensen brings a unique practical perspective to his academic work. His research centers on vibrational spectroscopy, chemometrics, gas chromatography & mass spectrometry, and sustainable food production technologies. He has developed expertise in applying spectral sensors in online scenarios for process optimization, with special focus on Quality by Design and Process Analytical Technology frameworks. His recent publications demonstrate a strong focus on applying spectroscopic techniques and data analysis methods to food quality assessment across various food matrices including meat, cheese, wine, and protein side streams. His work bridges the gap between theoretical chemometrics and practical industrial food manufacturing applications. His notable awards include: Niels Foss Talent Prize (2019) Course of the year award by Department of Food Science for Rapid Food Analysis Method (2019) Nomination as Faculty teacher of the year by B.Sc. students (2020) Professor Sørensen has led multiple significant research projects including Better utilization of protein side streams (2016-2028), QC-CREW (2018-2020), and SayCheese (2018-2021). He has served as a censor for the BSc/MSc course Quantitative Food Spectroscopy since 2009 and was responsible for the course Rapid Food Quality Analysis Methods starting in 2017. He was a key organizer for the 2017 International Conference On Near-Infrared Spectroscopy (ICNIRS 2017). His technical expertise spans vibrational spectroscopy apparatus design, chemometric tools (PCA, PLS, PLSDA), GC/MS techniques, ultrasonic measurement and imaging, and artificial intelligence modeling for time series data. He also possesses extensive software development skills with over 20 years' experience in C++, C, Python, MATLAB, and various database systems, which he applies to real-time on-line data processing systems for food manufacturing.







