Margrethe Esaiassen
PhD
Senior Scientist
I work in R&D within the seafood sector, specializing in the quality and processing of whitefish and shrimp. My experience spans the value chain, from catch and handling to consumer perception. Quality has been a central focus throughout my work, both technically and as a perceived value.
With a background as MSc in biotechnology from NTNU and a PhD from UiT on enzyme activity in shrimp, I approach raw materials and processing from a biochemical perspective. I aim to understand what changes occur in the raw material – and why – from ocean to market. My work has also included the development and evaluation of both instrumental and sensory methods for quality measurement, as well as research on consumer preferences and how these relate to product characteristics.
I thrive in interdisciplinary teams and enjoy collaborating with stakeholders in the seafood industry to address practical challenges – everything is connected! In addition, I have extensive experience as a lecturer and supervisor, and I am awarded the status of “Meritorious teacher” at UiT. Communicating knowledge in an accessible and relevant way is an important part of my work.
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