Forskningsområder

Driven by a deep fascination with food, I am currently a Postdoctoral Villum Fellow at SDU and a Guest Researcher at ETH Zurich. My research explores the intersection of soft matter science and food materials, currently focusing on amyloid fibrillation in proteins from plant and marine sources. The goal is to develop novel and potentially edible materials that address both sustainability and culinary innovation. This work reflects my vision of bridging soft matter science with gastronomy to create materials that contribute to a sustainable future.

My work integrates gastrophysics, the intersection of physics and gastronomy, into developing innovative materials. Notable, I have developed jellyfish-based materials, including jellyfish crisps, which demonstrates how soft matter physics can drive sustainable and novel food innovations.

I bring experience from advanced microscopy techniques, including STED, CARS, and two-photon microscopy, along with physicochemical analysis to study the microstructure of food and biological materials. I hold a PhD in Biotechnology from SDU, specializing in soft matter physics and its applications in food and materials science.

I am passionate about science outreach as well, finding that food-based research naturally engages people and makes complex scientific concepts more accessible. This aspect adds an extra dimension to my enthusiasm for food.