Food science

Revolutionizing Food Safety: The Role of NMR spectroscopy in Food Science

Søren Balling Engelsen master’s degree at DTU focused on vibrational spectroscopy and the development of molecular mechanical force fields. He also developed software programs for structural modeling of molecules. In his PhD, also conducted at DTU, he further developed this technique to include modeling of lipids and carbohydrates, spending a year at Cornell University, USA, […]

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