Morten Thybo

Morten Thybo has a diverse work experience spanning several companies. Morten currently works as a Food Scientist at REDUCED, a start-up company focusing on using upcycled ingredients to provide products for retail, food service, and ingredient companies. In this role, Morten is actively involved in expanding the company's portfolio of fermented ingredients by providing scientific support.

Prior to working at REDUCED, Morten worked at Arla Foods as a Research Scientist in the food microbiology group at the Arla Innovation Centre. Morten'smain responsibility was to use lactic acid bacteria for the production of Arla's fermented dairy products. Morten ran their own projects in the lab, collaborated with the product development team, and provided assistance to the dairies.

Before their position at Arla Foods, Morten briefly worked at Foodjob Nordic as a Projektmedarbejder - AgroMek Student Challenge. Morten was responsible for quality assurance of cases and provided mentoring to contestants during the competition. Morten also engaged in networking activities with current and future customers of Foodjob Nordic.

Morten also gained experience at DuPont Nutrition & Health, where they held two roles. First, as an Assistant Application Specialist in Food Protection Microbiology, they managed customer-driven food protection projects and conducted microbial shelf life testing. Morten also worked with DuPont's range of probiotic cultures. Later, as an Assistant Application Specialist in Bakery Application, Morten connected the bakery enzyme development in the Industrial Biosciences department with application testing in the bakery pilot plant. Morten gained theoretical knowledge about the enzymes being developed and conducted practical experiments in the bakery pilot plant.

Additionally, Morten had experiences at InnovaConsult as a Virksomhedspraktik and at Det Rullende Universitet as a Studenterunderviser.

Morten Thybo completed their education in two different fields at Aarhus University. From 2011 to 2014, they obtained a degree in Molecular Biology with a specific focus in Food Science. Following this, they pursued a degree in Molecular Nutrition and Food Technology from 2014 to 2016. The specific field of study for the latter degree is not provided.