Tone Mari Rode

I am a senior scientist with broad experience in food safety, shelf life, quality, and food processing. My research focuses particularly on novel and mild processing technologies, and on how these can be used to develop safe products with extended shelf life and high quality. I work, among other things, with high-pressure processing (HPP), microwaves, pulsed electric fields (PEF), and ultrasound. Mild and innovative food processing offers significant opportunities to preserve quality and sensory attributes, while also being combined with other technologies and packaging methods for enhanced effects. I am also interested in how such technologies can be applied beyond traditional preservation, for example in extraction, tenderization, and in enhancing specific properties of raw materials. These are areas of increasing interest and are highly relevant for improving the sustainable utilization of bioresources.
Throughout my career, I have worked with a wide range of raw materials from both the blue and green sectors. This includes fish and seafood (such as dried and salted cod, shrimp, and crab), meat, vegetables, berries, milk, and eggs, as well as seaweed (kelp).

I have solid expertise in food safety and extensive experience working with microorganisms, particularly vegetative bacteria such as Listeria, Salmonella, E. coli, staphylococci, and lactic acid bacteria, as well as spore-forming bacteria such as Bacillus and Clostridium. In addition, I have worked with molds, viruses, and bacteriophages.

I have experience leading and participating in large research projects, including collaboration with international partners, and I thrive in interdisciplinary environments. Over the years, I have supervised a number of students at the PhD, MSc, and BSc levels.
I hold a PhD in Molecular Biology from the Norwegian University of Life Sciences.

+47 907 27 253

+47 51 84 46 81

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Stavanger

Processing Technology

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