Jens Møller holds a MSc in Food Science from Royal Veterinary and Agricultural University in Copenhagen in Denmark (now part of University of Copenhagen). At this university he also obtained a Ph.D. degree (2002) in Food Chemistry for a thesis entitled “Myoglobin & Nitric Oxide”. Subsequently, he carried out post-doc research focusing on food chemistry and applied microbiology related to starter cultures impact on color and oxidative stability of nitrite-cured meats. For the past +15 years he has worked with consulting at Danish Meat Research Institute, but mainly with technical and commercial aspects of advanced food ingredients at global companies such as BASF, Chr Hansen and CP Kelco. The latest 3 years he has been Global Tech Support Manager for cultures applied into Meat and Prepared Foods at former Chr. Hansen (January 2024 merged with Novozymes into Novonesis)
