Prof. Mogens Larsen Andersen

University of Copenhagen

Education:

PhD in Chemistry, Physical Organic Chemistry, UC (1993) / Research Associate, National Research Council, (Canada) / studying reactivity of short-lived ion radicals (1993-1995)

Position:

Assistant Professor, Dept. Food Science, UC, (1996-1999) / Associate Professor, Dept. Food Science, UC (2000-2012) / 2012-till now: Professor with special responsibilities in Food Oxidation

Area of expertise

Teaching: Food Chemistry at BSc, MSC and PhD levels. Contributions to MSc brewing Science courses. / Author or co-author of more than 130 scientific papers. /
Research: Physical and chemical food stability and with special focus on stability of beer. Use of ESR spectroscopy for studies of foods and beverages.