Anita Nordeng Jakobsen
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.
- Optimal utilisation of marine food resources (Internal project, OPTiMAT 2015-2023)
- Digital tools for increased employability in food technology education (DigiMat) (Diku 2018-2019)
- Innovative technological solutions to improve shelf life of lightly processed seafood (The Research Council of Norway, RFF-Midt, 2015-2019)
- Concept development of full-scale soluble gas stabilization (SGS) technology for
- Curriculum Development for Sustainable Seafood and Nutrition Security (SSNS) (Erasmus+ 2018-2020)
- Main supervisor for two PhD-procjects regarding biopreservation to improve safety and shelf life of fresh and ready-to-eat seafood (2018-2022)
- Main supervisor for a PhD-procject regarding Aeromonas in lightly precessed seafood
- Co-supervisor for a PhD-projects named: The effect of superchilling on processability and water holding properties from fresh to processed Atlantic salmon (Salmo salar L.) fillets
Scientific, academic and artistic work
Displaying a selection of activities. See all publications in the database
- (2020) Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar). Aquaculture. vol. 526.
- (2020) The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product. Food Control. vol. 112.
- (2018) Growth of mesophilic Aeromonas salmonicida in an experimental model of nigiri sushi during cold storage. International journal of food microbiology. vol. 285.
- (2018) Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods. Journal of Food Science. vol. 83 (12).
- (2018) Quality of fresh saithe (Pollachius virens) in modified atmosphere packages as affected by the gas composition. Food Packaging and Shelf Life. vol. 18.
- (2017) Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. Journal of Applied Microbiology. vol. 123 (3).
- (2017) Species distribution and prevalence of putative virulence factors in mesophilic Aeromonas spp. isolated from fresh retail sushi. Frontiers in Microbiology. vol. 8 (MAY).
- (2017) Fra lærerstyrt undervisning til varierte læringsformer. Nordic Journal of STEM Education. vol. 1 (1).
- (2016) The prevalence, genetic diversity and antibiotic resistance of Staphylococcus aureus in milk, whey, and cheese from artisan farm dairies. International Dairy Journal. vol. 65.
- (2015) Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway. Journal of Food Protection. vol. 78 (5).