I am employed as a researcher in the raw materials and process optimisation department, where my main focus is on investigating what determines the quality of red meat.

A recurring theme in my research has been understanding the factors that influence the tenderness in meat. In addition to improving the dining experience, I am concerned with the positive effects meat has on our health, as well as how we can best utilize the residual “plus products” from slaughter.

I have a master’s (Cand. Scient) in organic synthesis from the University of Oslo, and a PhD (Dr. Scient) in Animal Technology from NLH (now the University of Life Sciences). The title of my PhD thesis is “Prediction of beef tenderness by NIR spectroscopy, and examination of the influence of ante- and post-mortem factors on tenderness”.

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Raw materials and process optimization

Cristin See publications in Cristin