Dr. Nils Arneborg

Biography

Nils Arneborg is an Associate Professor in Food Microbiology at the University of Copenhagen. He holds a Ph.D. in Biotechnology and has expertise in various areas including fermentation technology, beer, wine, and cheese microbiology. His research focuses on the physiology of yeasts, particularly species such as Saccharomyces cerevisiae, Debaryomyces hansenii, and others. Nils has been involved in advancing techniques in single-cell bioimaging and fluorescence microscopy, contributing significantly to the understanding of microbial interactions and their applications in the food industry. He runs courses on Yeast Physiology Applications and Food Quality Management Control at the university. His academic journey includes positions as Assistant Professor at the Department of Dairy and Food Science and his ongoing tenure since 1997 at the University of Copenhagen's Department of Food Science. He actively collaborates in research to enhance starter cultures and microbial techniques that impact food safety and quality.

Research Interests

Experience