Charlotte Bauer Munch-Andersen

PhD student in food microbiology and fermentation. My main topic is plant based fermentations and the microbiology within, and my aim is to establish a strain collection of indigenous yeast and bacteria, with an elaborate description of their technological properties in fermentation of cereals and legumes. In my work I use both classical microbiological and high throughput molecular methods, along with chemical analysis. 

I have my BSc (2018) and MSc (2021) from the Food Science and Tehcnology study program at the University of Copenhagen. In October 2021 I started my PhD at NMBU.