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Grete Bertelsen has extensive experience in food science, particularly in areas related to food packaging and stability. She served as the Head of the Department of Food Science at the Faculty of Life Sciences at the University of Copenhagen from 1992 to 2007. Before that, she occupied various academic positions including Associate Professor at the Royal Veterinary Agricultural University from 1988 to 2004. With a PhD in Food Sciences obtained in 1985 and an MSc from the same institution achieved in 1979, she has contributed significantly to both research and educational aspects of food science. Her research interests include color stability, oxidative changes in foods, and the development of biobased food packaging materials. Active in professional committees and advisory boards, she has worked with multiple organizations including the Danish Meat Research Institute and the Ministry of Food, Agriculture and Fisheries. Her scholarly work includes approximately 110 publications, with a significant number being peer-reviewed.
University of Copenhagen • Copenhagen, Denmark
Involved in the administration and oversight of academic programs.
Faculty of Science, University of Copenhagen • Copenhagen, Denmark
Responsible for the academic direction of the MSc program.
Department of Food Science, Faculty of Life Sciences, University of Copenhagen • Copenhagen, Denmark
Led the department and managed various research and educational initiatives.
Department of Dairy and Food Science, Royal Veterinary Agricultural University • Copenhagen, Denmark
Taught and conducted research in dairy and food science.
Focuses on clinical, social, and cognitive psychology.