Jenny Veide Vilg

At RISE Food Research and Innovation, I work to promote sustainable and safe food production and innovation. On my unit, we are experts in microbiology, including the hazards and risks microorganisms pose, but also how we can use them to create sustainable, healthy food. Together, we help companies to become more competitive by establishing the conditions necessary for the production of safe products and hygienic processes, as well as the safe and sustainable use of water and energy. Through our applied research in microbiology and biotechnology, we develop innovative solutions for the future in diverse areas such as water recycling in the food industry and precision fermentation. However, our focus is always on microorganisms and their properties!

I have previously worked in food biotechnology and molecular microbiology research and development, as well as on innovation projects in food, materials, life science and healthcare.

My favourite microorganism is yeast (of all kinds), and when it comes to raw materials, I am particularly fond of marine macroalgae.