New Head of Department at FOOD

When Colin Ray steps through the doors at Rolighedsvej 26 this July, it will, in his words, feel like coming home. While the role as Head of Department is new to him, his familiarity with FOOD is not.

Colin Ray, 51, is already a well-known face at the department, as he has had a relationship with FOOD in various capacities since 2012. He served as Head of Section for Ingredient & Dairy Technology from 2014 to 2017 and has been an affiliated Associate Professor since 2021.

I do not believe in re-inventing wheels, so naturally I want FOOD to continue to do what it does best: being an internationally recognised institution for first-class research and education within the existing core expertise.

Strengthening research and collaboration

Colin Ray brings a strong leadership profile and has spent several years in the private food sector, actively facilitating research collaborations between researchers at Arla Foods Ingredients and FOOD.

He looks forward to leading a department with a solid core and undergoing rapid evolution. He describes FOOD as a place where research and teaching go hand in hand with innovation:

‘FOOD has world-class talents across all the scientific disciplines in which the department is involved. The recent funding successes in plant-based science are a strong example of this, as is the ongoing collaboration with the dairy industry and biosolutions players,’ Colin Ray said.

Food science plays an increasingly important role in society, where challenges in sustainability, health, and food quality demand continuous innovation. Researchers at FOOD work actively to find solutions that promote both human well-being and the future of the planet.

The new Head of Department sees great value in continuing this progress.

‘Every advance that we make in food science benefits society in one way or another, whether it is understanding how we can limit emissions, improve food quality, increase access to quality protein for all, or unearth exciting new food forms and flavours,’ Colin Ray said.

‘I do not believe in re-inventing wheels, so naturally I want FOOD to continue to do what it does best: being an internationally recognised institution for first-class research and education within the existing core expertise. During the first months I want to simply listen to and learn from my colleagues so that together we can develop a shared ambition and vision for FOOD.’

Time for chapter two

Bo Jellesmark Thorsen, the Dean of the Faculty of Science, looks forward to the upcoming collaboration and has no doubt that Ray is the right person for the job.

‘Colin Ray is an old friend of the department, and we’re delighted to welcome him back. Colin is, in many ways, a fantastic choice for FOOD. Throughout his career, he has maintained his research activities and has repeatedly succeeded in translating research into innovation. It’s a great match for FOOD, which has high ambitions for research quality, innovation, and collaboration with industry and society.’

Reflecting on his return to the department, Colin Ray doesn’t hesitate:

‘I am really looking forward to it. I enjoyed my time at FOOD and sometimes I wish I hadn’t left. So of course, when the chance came up to lead the department, which I see as a huge honour and duty, I went for it. Now it is time for chapter two.’

Colin Ray succeeds Anna Haldrup as Head of Department. After eight years at the helm of FOOD, Anna Haldrup will move on to a position at Knowledge Hub Zealand, where she will support research.