Associate Professor and Head of Food Chemistry section, Department of Food Science, Faculty of Science, University of Copenhagen. Her research areas are thermodynamics in food chemistry with emphasis on HP methods in food processing and the effects on food components and their properties, including oxidative stability and protein modification. She has been leader of several national and international projects. She has been supervisor of several BSc theses, MSc theses, PhD students and postdoc people. She has 39 publications in international journals with peer review, 10 articles in trade journals, 7 appearances in Danish media (Newspaper or TV channels), and 3 recent oral presentations at international conferences.