Christian Vestergaard Email & Phone Number

Hillerød, Dk

Taastrup

Heading applied research projects and carrying out consultancy work for the national and international food industry. Areas of expertise are; cutting-edge emerging processing technologies, meat and plant proteins, ingredient functional properties, formulation and cost savings. Project management of research projects in collaboration with universities and industry partners Dissemination of results in various media, scientific meetings, and magazines and at seminars for industry representatives. Advising innovative food SMEs in solving technical and business-related issues.

Frederikssund, Denmark

Managing a team of 8 employees responsible for research projects, formulation and manufacturing support for the production of soft drink concentrates and RTD products.. Supervisor for a Ph.D. student. Responsible for national and international collaboration with universities and suppliers regarding open innovation. Two peer reviewed articles published

Frederikssund, Denmark

Responsible for national and international collaboration with universities and suppliers regarding research and new knowledge of value to CO-RO. Subjects covered include raw material characteristics, processing technology, ingredients, analytical methodologies and data analysis.Furthermore involved in internal education, elaboration of Business Intelligence and Innovation strategies and in supervision of B.Sc., M.Sc. and Ph.D. students at CO-RO

Roskilde

Carried out applied research and consultancy for major meat product producers. Main areas of expertise: Meat curing, salt reduction, emerging technologies, functional ingredients, fermented meat products, dry-cured ham and Least Cost Formulation. Primary work: - Project management of research projects in collaboration with universities and the meat industry. - Dissemination of results in various media, scientific meetings and magazines and at seminars for industry representatives. - Elaboration of national and international proposals for funding. - Consultancy for meat manufacturers; improving profits and products quality.One peer reviewed article published

Roskilde

Responsibilities included:- Member of the Executive Management Team as responsible for New Product Development and Quality Control for two production sites (Emulsion sausages and liver-pate)- Department manager for 5 employees

Oslo Area, Norway

Part time consultant with two responsibilities:- Advising a local team in developing a manufacturing process (raw material selection, cutting, salting, maturing, drying) for Mediterranean style dry-cured ham. The ham product is currently manufactured by NORTURA, and is among the best Norwegian dry-cured hams. - Organizing and guiding technical tours for Norwegian dry-cured meat manufacturers to Italy and Spain.

Kongens Lyngby

Ph.D. research within "Diffusion of salt in meat curing" investigated by Computed Tomography, Magnetic Resonance Imaging and Radiology. The work resulted in a Ph.D. thesis and 4 peer reviewed articles.- From 2002-2004, about one quarter of my time was spend working for the Norwegian Meat Research Center (see above)

Literature survey on Diffusion in Meat Curing. Applying for funding for a PhD scholarship.

Roskilde

Temporary position at the Department of Hygiene and Process Technology.Working as part of a research team on "New Hurdle Technology for Meat Product Preservation". One peer reviewed article published

South Sudan

Seconded by the Danish Refugee Council to UNICEF as part of "Operation Lifeline Sudan". Tasks included: - organizing logistics for food aid to specific south-Sudanese communities suffering from famine- setting up local south-Sudanese feeding centers for evaluation of children's physical condition and distribution of food aid to qualifying families

Parma Area, Italy

Sponsored by a EU research grant (Marie Curie) supporting mobility of young scientists, I worked in the Raw Meat Products department of Stazione Sperimentale per l'Industria delle Conserve Alimentari (Experimental research institute for industrial food preservation). Work included: - Investigation of lipolysis in dry-cured ham: setting up appropriate assays and measuring 5 lipolytic enzymes in Parma ham. One peer reviewed article published- Investigation of cholesterol oxidation in dry cured ham: setting up an analysis (extraction, GC) and documenting the contents of 7 specific cholesterol oxidation products. One peer reviewed article published

Lae, Papua New Guinea

Part of the NPD / QC Department at Papua New Guineas largest biscuit producer (Australian owned) . Responsibilities included: - Setting up a team for daily sensory evaluation of products- Improving the standard of analytical equipment in the lab.- Developing new biscuit recipes, from lab scale to full scale

Ph.D., Meat Technology

Di'S Lederuddannelse

12 days intensive management training including: -Personal management style -Basic management tools -Managing in practice -Team management.

M.Sc., Food Science

Initially general Food Science focus, the turning into Meat Science specialization. Included 8 months internship at the Danish Meat.

Hf

Junior

One year as an exchange student

Education record