Professor Claus Hviid Hansen will tell us about “Food ingredients and process engineering: recent advances in the production and use of monoglycerides” when Department of Food Science at Aarhus University officially welcomes him to the department on the 25^th of August.

During his successful career to date Claus Hviid Christensen has marked himself as one of the leading figures within his field of expertise. Since 2017, he has been the CEO of Nexus A/S where he leads the research and development activities regarding plant-based emulsifiers, surfactants, stabilizers, and their derivatives for the company Palsgaard A/S:

- I look forward to formalizing and expand the cooperation with Aarhus University revolving the development of healthy, tasty, and sustainable foods for the future. Not to mention contributing to the education of the next generation of food innovators. It is a keen mission, and it can only be realized in collaboration between companies and universities, he states.

Head of Department, Michelle H. Williams, is thrilled about Claus Hviid Christensen being linked to the Science Team Food Technology, in the Department:

- The Departments strategy is to continually strengthen our research and innovation collaborations, especially with key industrial partners. This new affiliation with Claus creates a meaningful and seamless connection between the department and a key Danish food company and we look forward to a strengthened and active collaboration across a range of research, teaching and innovation activities, she states.  

Science Leader of Food Technology, Marianne Hammershøj adds:

- We are looking forward to expanding the cooperation with Nexus A/S and enhance the competences within the field of innovative ingredients for foods and processing technologies with the affiliation of Professor Claus Hviid Christensen. With a shorter distance from knowledge creation to application the research of tomorrow regarding food technology and processing gets more relevant. 

Sign up for the event here.