Short CV/Education and training


  • 2003
    MSc in Food Science and Technology (, Royal Veterinary and Agricultural University (KVL)

  • 2007
    PhD in food chemistry, University of Copenhagen (UCPH)


  • 2004 – 2007
    PhD student, KVL/UCPH

    4 months stay abroad, Heart Research Institute, Australia

  • 2007 – 2011
    Post doc, Department of Food Science (FOOD), UCPH

  • 2011 – 2013
    Industrial Post doc, FOOD-UCPH/Novozymes A/S

    One year sabbatical at Department of Biomedical Sciences (BMI), UCPH

  • Since 2012
    Associate Professor, Department of Food Science (FOOD), UCPH

    Independent group leader of 3 PhD students, 1 postdoc (+2 to be employed in 2016), 1 associate professor, 1 guest researcher, and 1 BSc student (+co-supervisor for 3 other PhD students)

  • Since 2015
    Associate Professor, joint position between Department of Biomedical Sciences (BMI) and Department of Food Science (FOOD), UCPH

Selected publications

  • Lund, M.N., Krämer, A., Andersen, M.L. (2015) Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer. J. Agric. Food Chem., 63, 8254-8261.

  • Jongberg, S., Terkelsen, L.S., Miklos, R. & Lund, M.N. (2015). Green tea extract impair emulsion properties by disturbing protein disulfide cross-linking. Meat Sci., 100, 2-9.

  • Hoff, S., Larsen, F.L., Andersen, M.L. & Lund, M.N. (2013). Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation. Analyst. 138(7), 2096-2103.

  • Jongberg, S., Tørngren, M.A., Gunvig, A., Skibsted, L.H. & Lund, M.N. (2013). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 93, 538-546.

  • Lund, M.N., Heinonen, M., Baron, C.P. & Estevéz, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition and Food Research, 55(1), 83-95.

  • Lund, M.N., Luxford, C., Skibsted, L.H. & Davies, M.J. (2008): Oxidation of Myosin by Heme Proteins Generates Myosin Radicals and Protein Cross-links. Biochem. J., 410, 565-574.

  • Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N. & Skibsted, L.H. (2007): High-Oxygen Atmosphere Packaging Influences Protein Oxidation and Tenderness of Porcine longissimus dorsi during Chill Storage. Meat Sci., 77, 295-303.

  • Lund, M.N., Hviid, M.S. & Skibsted, L.H. (2007): The Combined Effect of Antioxidants and Modified Atmosphere Packaging on Protein and Lipid Oxidation in Beef Patties during Chill Storage. Meat Sci., 76, 226-233.


  • 40 published or accepted peer reviewed papers

  • 670 citations, H-factor of 12 (Web of Science); 957 citations, H-factor of 14 (Google Scholar), 2 “Editor’s pick”

  • 3 book chapters

  • 29 conference proceedings

  • 8 invited oral presentations at international congresses

Complete list of publications

Selected projects

  • PI of: “SPRING: Second generation functional protein ingredients developed with gentle manufacturing tools”, 2016, Innovation Fund Denmark

  • PI of: “PELUM: Second generation lactose free ultra-high-temperature processed milk drinks with functional polyphenols for export markets”, 2014, Innovation Fund Denmark

  • PI of: “New defence systems against beer oxidation”, 2013, Danish Research Council for Independent Research

  • PI of: ”Enzymatic stabilisation of flavour in beer”, 2011, The Danish National Advanced Technology Foundation

Membership in scientific bodies/juries

  • Appointed member of advisory board for The European Foundation for Alcohol Research, 2016-2018

Additional qualifications

  • Strong project leadership skills and experience with industry collaboration.

Soft Skills/Other activities and achievements

Other activities and achievements/family

  • I have two girls born in 2008 and 2010.


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