Prof. Marianne Nissen Lund
Maillard reaction products and amino acid cross-links and the effect of heat
treatment and storage conditions
Marianne N. Lund is Professor of Food Chemistry at University of Copenhagen. She has an MSc in food science and technology from 2003 and a PhD degree in food chemistry from 2007. She was industrial postdoc at Novozymes from 2011 to 2013. She is now the leader of the Food Proteins research group at University of Copenhagen. Her research focus is to understand how process- and storage induced protein modifications (such as those introduced on proteins by the Maillard reaction, oxidation and by polyphenols), affect food quality.