OLE G. MOURITSEN, University of Copenhagen
Host: Paulina Mata
Ole G. Mouritsen did his master’s degree in physics and chemistry in 1976, his PhD in physical chemistry in 1979, and finally his DSc in computer simulation techniques applied to phase transitions in 1984. For several years he worked on statistical mechanical modeling of phase transitions and critical phenomena, with focus on magnetic systems, solids, surfaces, and monomolecular overlayers.
In 1980, Mouritsen began a postdoctoral fellowship with Myer Bloom at the University of British Columbia, where he was introduced to biophysics.
Since his postdoctoral appointments at Kings College London and University of British Columbia, Mouritsen has held positions as a senior researcher at the University of Aarhus, a research professor in materials science at the Technical University of Denmark, and later a professor of physics chemistry at the same institution. Since 2001, he has been a professor of molecular biophysics at University of Southern Denmark and has served as center director for the MEMPHYS-Center for Biomembrane Physics. Beginning in 2014, he has also served as the center director of the National Danish Center for Taste. As of May 2017, he will assume a new professorship in gastrophysics at the University of Copenhagen.
Ole G. Mouritsen has worked in the area of active membranes and lipid protein interactions; sterol effects on membranes; liposomes as drug-delivery systems; lateral domain structure of membranes; physical chemistry of seaweed materials; the science of taste; and gastrophysics of taste and mouthfeel.
Some of the books written by Ole G. Mouritsen include:
Sushi: Food for The Eye, the Body, and the Soul (2009), Seaweeds: Edible, Available & Sustainable (2014), Umami: Unlocking the Secrets of the Fifth Taste (2014), Life – As a Matter of Fat (2015), and Mouthfeel: How Texture Makes Taste (2017).