Hen­rik An­der­sen

Presentation and academic fields
Sustainable Innovation in Practice:
Based on my commercial background in R&D and Innovation, I am interested in understanding how R&D and innovation initiatives within the food industrial complex can be financed/funded, established and managed so that they are both viable and sustainable from a real life cycle perspective. Which stakeholders - academia, industry, public institutions, agencies, organizations incl. NGOs - and disciplines need to be involved to make this possible? And do known business models have anything to do in this context?

Quality and quality control from farm to fork - or the other way around:
My research over the years has focused on several aspects within the food chain from farm to fork. This includes;
• The influence of production systems on food quality
• The effect of stressors on slaughter animals on subsequent meat quality development
• Colour and colour stability of foods during storage and retail
• Quality and quality management of fermented products
• Flavour formation in meat products
• Oxidative Stability of raw materials and foods
• Antioxidants and their influence on quality development in raw materials and processed products
• Water distribution and factors of importance for this in foods in relation to final product quality
• Factors of importance for the quality of lactose free dairy products
• Nutrition and the importance of food for health - especially intestinal health and bone health

Professional and/or academic experience
I'm currently an independent consultant for academic, industry and government sectors and board member at public funds.

For nearly 20 years I have been been managing R&D and Innovation activities in the Arla Foods group. This both within the FMCG area and the B2B area. This has taken place in different senior positions with relation to corporate research and innovation activities, global innovation, portfolio management, intellectual properties, global nutrition, open innovation and sustainability.

Previously to this I have  been employed as Assoc. Professor at University of Copenhagen (former Royal Veterinary and Agricultural University) and Research Director at University of Aarhus (former Danish Institute of Agricultural Sciences). At present I am appointed Honorary Professor in Nano and Food Science at University of Aarhus, Denmark. Throughout my career I have been involved in national and international research initiatives, research policy and educational activities. My research is evidenced by the publication of more than 140 research manuscripts in leading peer-reviewed food science, biochemical and nutrition journals.

CV including publication list is publicly available at: https://cand.academia.edu/HenrikAndersen/CurriculumVitae

Pedagogical experience/method skills/supervision
Pedagogical Training:
• Completed basic pedagogical course at the Royal Danish Academy of Sciences. Veterinary and Agricultural University in 1990.

Course development - 1990-91:
• Developed 1-year international MSc education in ‘Food Quality Management’ in collaboration with Ghent University and Wageningen University
• Developed and planned MSc course within ‘Food Packaging’

Teaching Experience - 1989-1996:
• MSc course in ‘Food Preservation’ incl. lectures, theoretical exercises & laboratory exercises
• MSc course in ‘Meat Science’ - Lectures
• MSc course in ‘Food Packaging’ - Lectures [course manager]
• MSc course in ‘Food Chemistry’ - Lectures

International Master’s course - 1995:
• MSc course in ‘Food Quality Management’ – Lectures & laboratory exercises [course manager]

Bachelor’s courses 1995-1997:
• BSc course in ‘Introduction to the Food Production Chain’ – Lectures and industry excursions

Supervision and co-supervision
Master's theses:
• Main supervisor of +10 master's theses within 'Food Chemistry' 'Food Preservation' and 'Meat Science'

PhD theses as main supervisor:
• Phd main supervisor (+5) within areas related to 'Meat Flavour formation', 'Meat Quality Control', 'Food Omics', & 'LCA Analysis in the Dairy Chain'

PhD theses as co-supervisor:
• Been PhD co-supervisor (+10) within areas related to 'Food Chemistry', 'Meat Flavour formation', 'Meat Quality Control', 'Food Omics', 'Influence of diets on gut-bone axis' & 'LCA Analysis in the Dairy Chain'

Guest lecturing at University of Copenhagen, Aarhus University, University of Southern Denmark and Copenhagen Business School (1997-2024):
• Could research be the basis for radical innovation within future food production?
• Dairy Ingredients
• Functional Milk Compounds - The industrial perspective
• Health and Lifestyle - A Business Perspective
• The Process of Making Arla becoming The Leading Innovative Dairy Company
• Collaboration platforms and models between companies and universities
• Creating the future of dairy
• From ‘by-products' to high value products
• Animal Free Milk components - Threat or Opportunity?
• The Role of industrial PhDs in the interface between academia and business
• The challenges and opportunities of the SSH area from an innovation perspective

Affiliated Guest lecturer 2025- :
Within ‘Innovation Management’ at Copenhagen Business School

International Guest Lectures:
• ‘Aligning the Accurate IP Strategy with an Overall NPD Approach to Prevent Unexpected Surprises’ at the ‘New Product Development Strategies’ workshop, Vienna, Austria, 2010