Research areas

Mathias Porsmose Clausen is an Associate Professor and Research Leader in SDU FOOD MATTERS at the Faculty of Engineering, University of Southern Denmark. His work spans both fundamental and applied research in bioimaging and gastrophysics, aimed at developing sustainable, healthy, and flavourful food innovations. Drawing on his background in molecular biophysics and advanced microscopy from internationally renowned institutions such as the Max Planck Institute and the University of Oxford, Dr. Clausen focuses on deciphering food microstructure to uncover the scientific principles that govern food properties and culinary transformations.

He specializes in advanced quantitative optical microscopy for static and dynamic analyses of soft edible matter, complemented by physical and chemical characterization of texture and flavour composition. By connecting these findings to sensory properties, Mathias’s research drives meaningful progress in food science, product development, and culinary innovation.

Mathias Porsmose Clausen is actively involved in national and international initiatives on food structure, as well as multiple national and European projects on food product development and innovation in collaboration with academic and industry partners. In addition to his research endeavors, he is a recognized science communicator who regularly engages with the public to foster scientific curiosity, champion food-driven science innovation, and promote a sustainable transition in the food sector.