Chr. Hansen expert knowledge – now available in a book

Who do you ask if you are writing a handbook on fermented meats and poultry and need quality contributions from experts in the industry? Chr. Hansen’s team of meat specialists, of course.

“Being asked by an American publisher to contribute scientific articles for an American handbook is a not only a big honor. It is also a clear sign that Chr. Hansen is indeed respected internationally for a high scientific and technical knowledge level, and that our employees are well-known in the scientific community.”

The words come from Louise Heller Stahnke, Department Manager, Meat Cultures, who recently, together with her team, took part in writing a new handbook on fermented meats and poultry.

Contributor and co-editor

Not only did the CH-team write chapters of the handbook. Louise was also prompted to be associate editor together with the internationally acknowledged editor and writer, Fidel Toldra.

“It sends a strong signal of us being on the cutting edge of science and therefore being able to serve our customers with the newest inventions and innovations,” says Heller Stahnke.

Strong technical background and network

But why was Chr. Hansen asked to participate? Heller Stahnke thinks it has a lot to do with having a well-working global network.

“In this specific case, I was asked to be an associate editor because I have a large network within the meat science community. This is mainly due to my 11 years of research at the Technical University of Denmark where I was among the first to create detailed knowledge on the flavor formation by meat starter cultures.”

Three chapters were written by our four CH colleagues:

Chapter 18. Influence of Processing Parameters on Cultures Performance (L.H. Stahnke & K. Tjener)
Chapter 22. Flavor (K. Tjener & L.H. Stahnke)
Chapter 33. North European Products (J. Schwing & R. Neidhardt)