Bjørn Tore Rotabakk
PhD
Scientist
I am a researcher with a strong curiosity about what makes food—particularly fish and seafood—safe, fresh, and appealing over time. I work closely with both industry partners and fellow researchers to develop smart solutions in chilling, packaging, and gentle processing, aiming to improve quality and reduce food waste. My academic background includes a degree in Food Technology from Sør‑Trøndelag University College, a Food Science degree from the Norwegian University of Life Sciences (NMBU), and a PhD focused on food packaging.
Much of my research has focused on how fish and seafood can best maintain their quality from harvest or slaughter all the way to the consumer. A recurring question has been how temperature, time, and handling affect both shelf life and eating quality. A significant part of my work has therefore centered on chilling technologies such as superchilling and sub-chilling, where products are stored just below the freezing point without actually freezing. These methods have been shown to improve quality, extend shelf life, and reduce drip loss in species such as salmon, cod, halibut, and trout, and have been studied both in controlled experiments and in realistic value‑chain and transport scenarios.
Another core area of my research is food packaging, particularly the use of modified atmosphere packaging and Soluble Gas Stabilization (SGS), where carbon dioxide is carefully dissolved into the product. I have worked extensively on understanding how gases behave in foods, how they influence quality and microbial growth, and how packaging systems can be optimized to achieve the desired effects. This work has often been combined with mild processing technologies such as high‑pressure processing and gentle heat treatments, with the aim of improving food safety—such as limiting undesirable bacteria—while preserving taste, texture, and appearance.
In more recent research, sustainability and food waste reduction have become increasingly prominent. I have focused on how smarter chilling strategies, better packaging choices, and improved logistics can reduce both food losses and environmental impact. This includes work on recyclable and biobased packaging materials, more environmentally friendly transport of fresh fish, and management of meltwater in cold‑chain logistics. At the same time, I have studied raw material quality, pre‑slaughter stress, sensory quality, and consumer perception to better understand how decisions made early in the value chain affect the final product. A common thread throughout much of my work is close collaboration with industry and research partners, with the goal of producing knowledge and solutions that are practical and applicable in real‑world settings
