Journal of Food and Nutritional Disorders ISSN: 2324-9323

A Olsen

A Olsen,
Department of Food Science
University of Copenhagen, Denmark.

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A Olsen is an Associate professor at the Section of Food Chemistry, Department of Food Science, with more than 20 years of experience in research and education in food chemistry and physics in relation to the processing and storage of foods. Understanding the reaction kinetics and the thermodynamics of the enzyme-catalyzed processes in food and model systems using enzyme assays, spectroscopic or chromatographic techniques. Has experience with the use of high-pressure technology for modifying macromolecules spatial structure and subsequent characterization of protein denaturation using differential scanning calorimetry (DSC).

Research Interest

A Olsen main research area emphasize on  Food Science.


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