Kathrine Bak PhD.

Professional experience

2006 BSc and Engineer in Food Science and Technology, The Royal Veterinary and Agricultural University, Denmark

2008 MSc in Food Science and Technology, University of Copenhagen, Denmark

2012 Ph.D. Meat Science, University of Copenhagen, Denmark

2013-2014 Post doc in Meat Science, Meat Science and Muscle Biology Lab, University of Wisconsin-Madison, USA

2016-2018 Post doc in Meat Science, Department of Food Science, University of Copenhagen

2018-2019 Assistant professor in Meat Science, Department of Food Science, University of Copenhagen

2019- Post doc in Meat Science, Meat Technology, and Food Chemistry at the Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna

Responsibilities

Food chemistry, meat science, and meat technology in relation to both research and teaching.

Teaching

Teaching at BSc- and MSc levels in subjects related to meat science, meat technology, and food chemistry.

Research

In my research, I have worked with different aspects of meat science, mainly related to the effect of processing on product or meat quality parameters. I have worked with texture (as affected by salt, phosphate, and genetics), meat color in relation to high pressure treatment, color stability of cured meat, lipid oxidation in relation to the use of natural antioxidants, and volatile development in hydrolysates from animal side-streams. I am presently involved in work on the effects of cold plasma treatment.

 

Kontakt

Kathrine Bak

Kathrine Bak PhD.
T +43 1 25077-3302
E-Mail an Kathrine Bak senden