Karen Wahlstrøm Sanden

I work as a laboratory manager in the Raw Materials and Process department at Nofima. I am a Food Technologist from Sør-Trøndelag University College and have a master’s degree in food science from NMBU. I have worked here since August 2007. I work with various spectroscopic methods on food. The techniques I work with are near-infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), fluorescence and Fourier transmission (FT-IR).

My Projects

Building knowledge and exploiting technology to achieve high wheat self-sufficiency in Norway

Precision Food Production

Food safety, reduced food waste and sustainable packaging

New solutions for sustainable aquaculture research and innovation

Better quality assessment with spectroscopy

Handheld water meter for clipfish and salted cod

Optimal salt reduction in smoked salmon

Smart sensor and optimisation systems for future food biorefineries

Safe and durable food, optimal packaging concepts and reduced food waste

Environmentally friendly and efficient liquid absorber

My publications

Cardiac implications of chicken wooden breast myopathy

Non-contact interactance NIR spectroscopy for estimating TSS and sensory sweetness in conveyor-belt transported cherry tomatoes (Lycopersicon esculentum ’Piccolo’)

Raman spectroscopy as a tool for characterisation of quality parameters in Norwegian grown apples during ripening

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.).

Light transmittance in packaging materials and effect of light barrier on greening of Folva cultivar potatoes (Solanum tuberosum L.) stored at 20 °C under LED light

Collagen from Turkey (Meleagris gallopavo) tendon: A promising sustainable biomaterial for pharmaceutical use

Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy

Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding

Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat

Light-induced discoloration of sliced packaged salami is non-reversible

Tekstur og fett i laksefilet

Novel NIR Transflection Measurements for Non-contact Core Temperature of processed Meat Products