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I am a researcher at Nofima and have worked in the process technology department since 1991. The work has been focused on healthy good raw materials such as fish and vegetables. For vegetables, the work has included research projects and testing of heat treatment for the industry. In recent years I have worked with raw vegetables from the greenhouse sector and especially with varieties of tomatoes and herbs. A number of tests have been carried out in collaboration with the large kitchen sector and players in the research project BioFresh, https://nofima.no/prosjekt/biofresh/. In working with fish, I have worked in various projects on the addition of extra proteins to fish products, something that the industry and the market have increasingly been concerned about. Sustainability and utilization of residual raw material from fish is central. Such fish proteins have been tested and added to various fish products and presented for example https://wefta2019.com/. I have also been working
with fish toppings https://forskning.no/blogg/fra-fjord-til-bord/har-du-fisk-i-matpakka. I have previously arranged a number of networks and training days for the industry and the kitchen industry about innovation, food technologies and food & health. Before I worked approx. 10 years with external mandate for HACCP and quality management systems. I have previous work experience from Prior Østfold (management processing, PU, quality), 5 years and at TINE R&D (PU), 1 year. I have had board positions directorship at the Technical Committee for Washing and Disinfection (TKVDN, 15 years) and in Norconserv AS (2 years). I have a master’s degree from the Norwegian Environmental and Life Sciences University (NMBU), Ås 1985. The main task was performed by PRIOR and Matforsk on the topic “Turkey toppings”.