Ole Mejlholm holds a master degree in food science from the University of Copenhagen and a PhD from the Technical University of Denmark (DTU) entitled “Quality and Safety of Lightly Preserved Seafood Products”. With more than 15 years of employment at the DTU, Ole has extensive experience in research, primarily from projects in collaboration with the food industry. A common theme has been product development focusing on optimization of food safety and quality, primarily for different types of ready-to-eat seafood products.
Ole has been instrumental in developing and validating comprehensive predictive models for the growth of the pathogenic bacteria Listeria monocytogenes. These models have gained wide acceptance and are used around the world as an important tool for assessment and documentation of food safety and quality for a range of ready-to-eat products. Since 2016, Ole has been employed at Royal Greenland in the Corporate Quality Department. Here he primarily works with tasks and projects related to food safety and process optimization.
