I am a scientist in the department for raw materials and process optimization at Ås. I completed my PhD in 2018 at the Norwegian University of Life Sciences, Ås, Norway, in the use of spectroscopic techniques for meat quality assessment. In the last few years, I have focused my work on applied spectroscopy for analysis of food in general. My main research interest is to use spectroscopy for improvement of production procedures and overall food quality in the food industry, which includes e.g., efficient use of raw materials, optimization of processes and possibilities for product differentiation. Methods I use the most are Raman and NIR spectroscopy, but I am also familiar with IR and fluorescence spectroscopy.

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Raw materials and process optimization

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