Marianne Nissen Lund has received impressive Sapere Aude grant
Associate professor Marianne Nissen Lund, who has a shared employment between BMI and Department of Food Science (FOOD), has received a Sapere Aude grant from the Independent Research Fund Denmark for a project aimed at improving food quality.
A new project will ensure that industrial food processing does not affect our health by developing better methods for characterising changes in the structure of food proteins. The project is so innovative that Associate professor Marianne Nissen Lund has received a prestigious Sapere Aude grant from the Independent Research Fund Denmark.
”The changes in the proteins affect the quality of food by altering, for example, taste, colour, odour and texture. They can be both positive and negative changes. Some of the changes can result in a loss of important amino acids and thus lead to a reduction in the nutritional value of the food,” explains Marianne.
The new methods will also make it easier to investigate what food processing means for our health.
Marianne Nissen Lund has a shared employment between BMI and Department of Food
Science (FOOD). Marianne was one out of five researchers at BMI who had applied
for a Sapere Aude research leader grant giving BMI a success rate of 20 %. The
overall success rate for the Sapere Aude programme was at 7.5 %.
Read the full article on FOOD’s website