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I am employed as a researcher at Nofima and work mainly with utilization of marine raw materials with the goal of contributing to a more sustainable food industry. I have a degree in marine biotechnology from the University of Tromsø and a doctorate from the University of Bergen. One of my main interests is enzymatic protein hydrolysis and have worked with challenges related to producing products suitable for the food industry, such as understanding the taste development given various process parameters and filtration technology to reduce the taste intensity. I also have experience with quality control of fish oils as a former laboratory engineer at a fish oil factory.