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I’m head of the area Food safety and Quality. My main competence is on pathogenic microorganisms, advantage of lactic acid bacteria, bio-/genetechnology, packaging and shelf life. I am educated from the University of Oslo with a Ph.D in cyanobacteria and drinking water quality. I was a research scientist for five years employed by the Norwegian Meat co-operative society, with focus on fermentation traits by lactic acid bacteria. From 1994 I’ve hold a position at Matforsk, now Nofima, as head of different departments. I have experience from Østfold College for three years as Assistant Professor in chemistry/biotechnology. During 2003-2004 I studied Leadership at MIT Sloan Business School, Boston. In 2015 I completed Master of Management at Handelshøyskolen BI with focus on Scenarios, Foresight and Strategy in addition to Interaction and Leadership.