Head of group.
Group of Bioactive Foods and Health. MSc in Biochemistry from Science, University of Copenhagen in 1980 and PhD from SUND, University of Copenhagen in 1994. Previous research engagements at National Institute of Occupational Health (1981-84), The Danish Cancer Society (1984-88) and as head of section in National Food Institute (1988-2004). Affiliated Professor at Department of Public Health, University of Copenhagen (2002-2006), Researdch Professor in Toxicology at National Food Institute in 2004-2006 and Professor with special responsibility in Biochemistry and Nutrigenomics at Department of Human Nutrition since 2007.
Bioactive foods and health
Phone: 353 32501
Minerals, vitamins, proteins, fats, carbohydrates, dietary fibres, and a range of bioactive compounds found in meat, fish, fruits, vegetables, and cereals are important for optimal nutrition and prevention of diseases and disorders.
Our research areas include
Bioavailability and health effects of diet, specific foods, food components, and biofortified foods.
Primary focus is on the short- and long-term effects of these components in the prevention of selected diet-related diseases, e.g. cancer, coronary heart diseases, osteoporosis and dietary
Scientific methods include
Human single meal and long-term intervention studies, and biomarker analyses.