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I am a researcher at Nofima. I work with spectroscopy, data analysis, and statistics.

The spectroscopic techniques allow cheap and extremely rapid analysis methods, which are ideal for analyzing large quantities of food. An NIR spectrometer can simultaneously analyze protein, fat, carbohydrate, and fiber content in a sample in a fraction of a second.

My work is centered around helping Norwegian food industry use spectroscopic methods to ensure food quality without having a major impact on the food price.

Before starting at Nofima, I worked in Switzerland with developing food sorting machines using NIR spectroscopy (2015-2021).

I have a PhD in Chemometrics where I worked with the Swedish national food administration to develop food safety analysis methods for unknown food contaminants (2015).