He is Professor in Predictive Food Microbiology at DTU Food and studies microbiological quality and safety of fresh and lightly preserved food. The overall aims of this research are to obtain insight into the quantitative microbiological ecology of fresh and lightly preserved food and to use this information for development of new methods and strategies to determine, predict and improve the safety and shelf-life of products. Studies of fish and seafood products have been a major focus for this research. The Food Spoilage & Safety Predictor (FSSP) software (http://fssp.food.dtu.dk/) has been developed to facilitate dissemination and application of results from the research team. Teaching at DTU includes the courses ‘Predictive Food Microbiology’ and ‘Safety and Health Effects of Aquatic Food’.