Professor Dr. Emma Wiedenbein

Biography

Emma Schack Wiedenbein is a PhD student at the University of Copenhagen, focusing on the PROFERMENT project which studies Bacillus-driven plant-based fermentations and protein transformations. Her work aims to lay the scientific foundation for the development of new savory, proteinaceous, plant-based foods that serve as clean-label alternatives to meat consumption. The PROFERMENT project utilizes solid-state fermentation to increase the bioavailability of plant proteins, elevate levels of essential amino acids, and enhance the formation of flavor precursors, transforming plant matrices in the process. Emma's current research specifically exploits selected Bacillus strains to enhance the production of flavor precursors and facilitate matrix transformations in oat and pea matrices during solid-state fermentation. Over the last five years, she has collaborated on various projects, contributing to her expertise in food microbiology and fermentation.

Research Interests