Marthe Jordbrekk Blikra

I am a scientist within food processing, and primarily work with seafood. The last couple of years my main focus has been on seaweeds, and I have a special interest for reduction of iodine and heavy metals in kelps using processing technology. In my PhD from the Technical University of Denmark (2017-19) I investigated the processes occurring during oven heating of cod and created mathematical models describing these using the software COMSOL Multiphysics.

My Projects

Optimal use of underutilised marine resources

Accelerating algae product and market development in Baltic and North Sea

Sustainable ingredients from cultivated kelp

Community-driven farming for the Atlantic and Arctic Sea basins through regenerative aquaculture

My publications

Seasonal variation in the nutritional composition and potentially toxic elements of the red macroalga Palmaria palmata in the Arctic

Ultrasound and enzymatic processing of Palmaria palmata – effects on biochemical components

Consequences of acute and long-term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source

Protein enrichment of the red macroalga Palmaria palmata using pulsed electric field and enzymatic processing

Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Live storage of kelp under stressful conditions led to higher iodine reductions during subsequent blanching

On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima

Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review

Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway

Seaweed products for the future: Using current tools to develop a sustainable food industry

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach

Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Developing a decision support tool for heat process optimization of cod fillet. PhD thesis

Model for heat and mass transport during cooking of cod loin in a convection oven

Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)

Method and raw material data for experiments with cod

OPTIMAL – Developing a decision support tool for optimization of process and product quality