Dr. Wejse has been an IMGC Steering Committee member since 2019 and has participated in annual Symposia since 2013. With 14 years of experience in leading technology transfer and scientific collaboration between universities and industry, Dr. Wejse became the Head of Open Innovation, Universities & Consortia of the dairy cooperative Arla Foods amba in September 2018. In this role he accelerates Arla’s innovation agenda through strong innovation networks with private and public research organizations across the world. Dr. Wejse holds a Master of Science followed by a PhD in Microbial Ecology and Protein Chemistry. Starting from enzymology his carrier has moved through bioactivity of proteins towards nutrition and human health. Building on broad knowledge within science and developing a wide network with the academic world, his current role supports all aspects of application of science through academic collaborations. Dr. Wejse has also played a key role in Arla Food for Health as a Steering Committee member. Arla Food for Health, embraces the vision of discovering the health effects of dairy and dairy ingredients through its public private partnership with the University of Copenhagen, Aarhus University and Arla Foods Ingredients. He has been deeply involved in shaping the scientific direction for the center and engaged and built collaborative relationships with the universities. Dr. Wejse’s bibliography is publicly available here.