Currently employed as a Research Assistant in the section of Microbiology and Fermentation at the University of Copenhagen. In my position, I work on developing a new quality management tool utilizing molecular methodologies such as PCR and Oxford Nanopore sequencing to enhance microbial quality control, with the aim of reducing food waste throughout the value chain. I am managing, executing, reporting, and handling data from my own laboratory experiments, while having the responsibility for communication with different stakeholders within the project. During my close to 7 years at the University I gained knowledge and experience working with traditional microbiology methods and well molecular methods to investigate single cultures and mixed microbial communities. My experience co-working with both Laboratory Technicians and Scientists means I find it natural to communicate and share knowledge between both parties. This enables me to set up procedures and workflows for investigations in the laboratory but also to convert collected data into actions.

Skills in common laboratory work and insight into the workflow of the Application department of Chr. Hansen A/S in order to fulfill customer needs:
• Preparation and analysis of cheese samples incl. composition (pH, salt, NIR), Maillard reactions, texture profiling, meltability, volatile-, fatty acid-, sugar- and amino acid analysis.
• Preparation of chemical solutions and media used for microbiology and chemical analysis.