The overall topic of my research is food safety and food-borne virulence with a focus on understanding microbial activity and virulence expression in food matrices, side streams and production environments. In other words, to understand how different food poisoning pathogens such as Staphylococcus aureus survive, attach, grow and produce toxins in different foods, food processing environments and also in mastitis in dairy cows.  This includes core competence in controlled microbial cultivation, traditional and rapid detection and extraction methods of microorganisms and toxins in difficult matrices and risk analyses, with the aim of increasing food safety, resource efficiency and reducing food waste in circular food production systems. I am chairman of a National Network for Food Microbiology and secretary in “Livsmedelskollegiet”. I have ongoing national research collaborations with food companies and also international research collaborations.

In my role as university lecturer and associate professor at the division of Applied Microbiology, Dep. of Chemistry, teaching, research, supervision of students and administration are included. I teach future biotechnology, chemical and environmental engineers in basic microbiology, food microbiology, molecular genetics and quality and product safety. I also work part time at the division of Packaging Logistics, Dep. of Design Sciences, where I coordinate a course in packaging materials mainly intended for food and serve as a program co-coordinator for the Erasmus Mundus Master in “Food Innovation and Product Design” (FIPDes).