PhD Marianne Nissen Lund, University of Copenhagen
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PhD Marianne Nissen Lund

Nominated by

  • The Danish Council for Independent Research (DFF)
  • AcademiaNet member since 24.02.2016
  • AcademiaNet- Selection Criteria


Employed by

  • University of Copenhagen


Academic Discipline/Fields

  • Natural sciences, mathematics and statistics


Field

Agriculture, Biological and related sciences , Physical sciences



Area of specialisation

Industrial biotechnology, food science



Research interests

  • My main research area is on protein modifications and changes in molecular functionality induced by glycation (Maillard reactions) and oxidation with a particular emphasis on food and health. My research vision is to improve protein functionality in food and biological systems through increased molecular understanding of protein modifications and hereby make it possible to develop healthy foods of high quality and stability. The role of oxidants, reducing sugars, polyphenols, enzymes and different processes such as thermal processes and light exposure on protein modification is investigated, and how these modifications influence flavour, functionality, loss of enzyme activity, accumulation of damaged materials, decrease in nutritional value, and more recently also adverse effects on health and disease. New gentle technologies to reduce or avoid protein modification and improve protein functionality are developed, and protein damage is prevented by understanding chemical mechanisms for protein modifications. Two research approaches are combined: 1) the establishment of kinetics and reaction mechanisms of protein modifications occurring in biological systems, 2) relating these reaction mechanisms to changes in the molecular functionality of proteins that is of importance to food quality and stability, nutritional value, and in health and disease. By understanding the mechanisms behind protein modifications in food and beverage systems, it will be possible to predict, control and modulate the reactions during production and their subsequent health effects.



Distinctions and Awards

  • Among the three best oral presentations at the European Brewery Convention congress, 2015

  • Winner of the IMS prize at the International Congress of Meat Science and Technology, awarded for scientific and technological excellence, 2007



Languages

Danish, English



PostDoc qualification, e.g. Habilitation

  • 2007: Protein oxidation in meat




Short CV/Education and training

EDUCATION

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

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

CAREER

  • 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.

PUBLICATIONS (Feb 2016)

  • 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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