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Ann-Dorit Moltke Sørensen is a Senior Researcher at the National Food Institute of the Technical University of Denmark. She has a PhD from the same institution, where she conducted her doctoral research from 2006 to 2010. Her research focuses on food science, particularly in exploring the utilization of fish side-streams for the production of novel food ingredients. With significant experience in project management, she has coordinated multiple projects, including GrExOmega, aimed at extracting omega-3 from invasive marine species using green technology. She has also been involved in research projects geared towards improving the quality and stability of underutilized fish biomasses. Ann-Dorit has presented her work at various international conferences and has received awards such as the AOCS European Section student travel grant and the Young Scientist Award from the Nordic Lipid Symposium. Her academic endeavors are complemented by international experience at institutions like the University of Massachusetts and numerous publications in respected journals. Ann-Dorit's work significantly contributes to achieving sustainable development goals related to food science and environmental conservation.
Technical University of Denmark, National Food Institute • Kgs. Lyngby, Denmark
Leading research on the utilization of fish side-streams and sustainable food technologies.
Technical University of Denmark, National Food Institute • Kgs. Lyngby, Denmark
Conducted research on food science and resource utilization.
Technical University of Denmark, National Food Institute • Kgs. Lyngby, Denmark
Focused on advanced food processing techniques.
University of Manitoba • Winnipeg, Canada
Research in collaboration with Canadian institutions.
Danish Institute of Fisheries Research • Copenhagen, Denmark
Assisted in fisheries research projects.
This requirement applies generally across Technical University of Denmark (DTU) MSc programs including Computer Science, Applied Mathematics, and Engineering disciplines. Specific prerequisites vary by department/curriculum.