Background and activities

Background and activeties

I'm have a master degree in chemistry and biotechnology and a PhD in heterotrophic microbial produtin of omega-3 fatty acids. My reasearch activity is mainly related to food microbiology, food safety and shelf life studies. I'm head of the bachelor program in Food Technology and the masterprogram of Food and Technology. I work with innovative education through national and international educational procjects. 

Ongoing projects:

  • Optimal utilisation of marine food resources (Internal project, OPTiMAT 2015-2023) 
  •  Digital assessments: collaboration between students and educators for enhanced learning (Diku 2020-2022) 
  • Concept development of full-scale soluble gas stabilization (SGS) technology for
    seafood (NRC 2019-2022)
  • Curriculum Development for Sustainable Seafood and Nutrition Security (SSNS) (Erasmus+ 2018-2020)
  • Iterdisciplinary Education and Research Platform in Cold-Chain of Fish: From Norway to Japan (IntER-Cold)  (INTPART 2020-2023)


  • TMAT3001 Food microbiology
  • TMMT4004 Applied Food Microbiology and Biotechnology



Scientific, academic and artistic work

Displaying a selection of activities. See all publications in the database









  • Jakobsen, Anita Nordeng; Karlsen, Hanne; Waldenstrøm, Lene; Mehli, Lisbeth. (2012) Naturlig fermentering gir nypevin med andre sensoriske kvaliteter enn nypevin produsert ved tilsats av vingjær. Norsk frukt og bær.