Peptides and Proteins
Jagtvej 162, 2100 København Ø
I am an enthusiastic and self-driven research scientist, with an organised work style, flexible mind-set and outgoing personality. I enjoy challenges, team-work and the pursuit of new knowledge. I have contributed to laboratory research since 2011, including two stays at excellent foreign universities. Having mastered multiple in vivo and in vitro laboratory techniques and complex data analysis approaches, I am prepared to face any new challenging research adventures.
I am currently applying my skills from a master's degree in pharmacy and PhD in neuroscience biochemistry in the field of food sciences. I contribute to research striving at making food more healthy and safe. In particular, I investigate the mechanisms underlying improved shelf-life of fermented milk-products. This line of work will be concluded January 2019, and I am eager to take on new challenges continuing my post doc research with Prof. Dan Stærk.
Fields of interest
Food sciences: fermented milk-products; Microbiology: Interactions of microorganisms; Cellular energy and mitochondrial metabolism; Body and brain interactions; Neuroscience incl. neurone-astrocyte relationship & transmitter homeostasis; Cognition and memory formation; Addiction and reward; (Type three) Diabetes; Aging.