Mette Oehrstroem Runge

Title: Innovations in Fermentation: The Contributions of Mette Oehrstroem Runge

Introduction: Mette Oehrstroem Runge, an accomplished inventor based in Snekkersten, Denmark, has made significant strides in the field of fermentation science. With three patents to her name, her work focuses on enhancing the production of fermented milk products, showcasing her innovative approach and deep understanding of microbiology.

Latest Patents: Among her most recent patents, Mette has developed a composition and process for producing a fermented milk product that incorporates a lactose-deficient strain and a probiotic strain. This invention aims to create a product that exhibits a low degree of post-acidification during storage, enhancing the quality and shelf life of the fermented milk. Additionally, she has patented a method for producing a similar product using Lactobacillus casei, wherein lactic acid bacteria are added to milk, significantly improving its fermentation process.

Career Highlights: Mette is currently affiliated with Chr. Hansen A/S, a leading global bioscience company specializing in fermentation and natural ingredients. Her work at Chr. Hansen has allowed her to explore innovative methods in dairy product development, further establishing her expert reputation in the field of food science.

Collaborations: Throughout her career, Mette has worked alongside notable colleagues, including Sonja Bloch and Hui Han. Their collaborative efforts emphasize the importance of teamwork in pioneering new research and in the development of innovative food products that meet consumer demands.

Conclusion: Mette Oehrstroem Runge continues to be a vital contributor to the field of fermentation with her inventive approaches and techniques. Her patents reflect not only her creative mindset but also her dedication to improving the quality of fermented milk products, making a lasting impact on the dairy industry.