She holds a M.Sc. in Food Science from University in Copenhagen and a PhD from University of Wales. She did a Post Doc at the Institute of Human Nutrition at University of Copenhagen and perused her career at Aarhus University where the research focuses around meat quality as well as studying nutritional effects of naturally occurring food components using in vitro cell based model systems. More than 20 years of research experience within meat science and in vitro cell based techniques including primary muscle cells has led to her interest in several aspects of cultured meat. She is involved in and leads several projects including a CellFood hub at Aarhus University.