Dr. Jette Young

Biography

Jette F Young is a Professor at Aarhus University in the Department of Food Science, specializing in differentiated and biofunctional foods. Her research primarily focuses on bioactive compounds and antioxidants, investigating their potential health-promoting properties. Young has extensively studied meat products, particularly cultivated meat quality, muscle biology, and carcass quality, contributing to significant advancements in the field. She has led multiple research projects aimed at enhancing the sustainability and quality of food production, including the development of alternative protein sources. Throughout her career, she has published numerous peer-reviewed articles and been actively involved in various research networks and collaborations targeting the future of food innovation. Young is committed to improving agricultural methodologies and fostering sustainable transitions within the food industry. Her involvement in projects such as Hybrid Alternatives and MuscleFuel emphasizes her dedication to integrating cell-cultured methods in producing high-quality meat alternatives and optimizing nutrition. Through her work, she aims to contribute to more sustainable food systems and improve consumer health outcomes.

Research Interests

Experience