Shaun Leivers
PhD
Scientist
I am a researcher in the Department of Food and Health. Whilst predominantly an analytical chemist, I also have many years of experience in microbiology and biochemistry. At Nofima I work with the analysis of fats and lipids in food products and ingredients, with a particular focus on oxidation and stability. One such ongoing project focuses on salmon oil refining, exploring opportunities for human consumption while studying refining and quality parameters. Prior to joining Nofima, I obtained my PhD in 2011 from the University of Huddersfield in carbohydrate chemistry, after which I spent time in industry working in R&D for Unilever before moving back to academia with post doc positions at the University of Manchester and NMBU.
