Torben Sølbeck Rasmussen
Assistant Professor of Food Science
Food Microbiology, Gut Health, and Fermentation, University of Copenhagen
Biografi
The section conducts research within food fermentation and the functionality of starter cultures, food preservation and spoilage including biocontrol, microbial food safety and hygiene, gut microflora and probiotics in humans and animals, as well as microbiological quality assurance.
The research includes basic and applied research from the molecular level, through single cells and complex microbial communities, to the operational food production level. We investigate foodborne bacteria, yeast, molds, and phages, as well as their interactions with foods, processes, equipment surfaces, or gastrointestinal environments.
Our knowledge of microbial ecology and metabolism contributes to improving the use of microorganisms to optimize sensory properties, increase shelf life, design new products, enhance health, or prevent the growth of pathogenic bacteria.
