Generate a tailored SOP for Dr. Mie Pedersen. Improve your application with a focused, well-structured draft.
Mie Thorborg Pedersen is a Postdoctoral Villum Fellow at the University of Southern Denmark (SDU) and a guest researcher at ETH Zurich. With a focus on soft matter science and food materials, her research aims to develop novel, potentially edible materials that address sustainability and drive culinary innovation. Her projects explore the intersection of soft matter physics and gastronomy, leading to unique contributions like jellyfish-based materials. Mie's work integrates advanced microscopy techniques and physicochemical analysis to study the microstructure of food and biological materials. She holds a Ph.D. in Biotechnology from SDU, where she specialized in soft matter physics applications in food science. Mie is also passionate about science outreach, aiming to make complex scientific concepts more accessible through food-based research.
University of Southern Denmark and ETH Zurich • Odense, Denmark
Research on sustainable protein-based amyloid fibrils and culinary applications.
Requirements are standardized for English-taught Master's programs across Science, Engineering, and Social Science departments. Some programs may require a higher GPA for restricted admission.