Margit Annie Dall Aaslyng

Research and development areas

Margit Dall Aaslyng is an expert in food quality, with a focus on both the development of new food products and the optimisation of existing ones. The aim is to create sustainable, healthy, and tasty foods, achieved by combining an innovative approach to the process with in-depth knowledge of quality assessment—both sensory and instrumental—while also emphasising the nutritional and health value of the products.

As a Docent, Margit has extensive experience in securing and leading research projects through cross-institutional co-creation. At the same time, she ensures close integration with the Bachelor’s degree programme in Nutrition and Health. Her goal is to conduct research that improves practice and supports the education of future nutrition professionals.

In addition to holding a PhD in food quality, Margit also has a Master’s degree in innovation.

Research environment:
https://phabsalon.dk/forskning/forskningsmiljoeer/foedevare-og-sundhedsinnovation

Specialised knowledge in:

• Development and optimisation of plant-based foods with a simultaneous focus on taste and nutrition
• Legumes
• Quality of green proteins
• Sensory science and consumer analysis
• Satiety studies
• User involvement, co-creation, and collaborative innovation
• Experimental design and data analysis
• Project management in close collaboration with companies and research environments