PhD Marianne Nissen Lund

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
  
  

• 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

• 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

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

• Strong project leadership skills and experience with industry collaboration.

Other activities and achievements/family

• I have two girls born in 2008 and 2010.

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