Professor Dr. Trine Dalsgaard

Biography

Trine Kastrup Dalsgaard is a Professor at Aarhus University, specializing in Food Science, with a focus on Food Chemistry. She has been instrumental in advancing research in food technology, particularly in the areas of antioxidants, food quality determination, and the spectrometric analysis of dairy products. Her work spans various aspects of food research, including the oxidation of food products and protein fingerprinting. Dalsgaard has collaborated on numerous projects aimed at enhancing the functionality and stability of food items, notably in the sectors of clean label cheese powder and muscle cell cultivation. Her contributions extend to teaching and peer review for several academic journals. Furthermore, Dalsgaard actively participates in informing the public and academic communities through various media contributions regarding sustainable protein production.

Research Interests

Experience