Background and activities

Background and activeties

I have a master's degree in chemistry and biotechnology and a PhD in heterotrophic microbial production of omega-3 fatty acids. My research activity is mainly related to food microbiology, food safety and shelf life studies. I work with innovative education through national and international educational projects. 

Ongoing projects:

  • Optimal utilisation of marine food resources (Internal project, OPTiMAT 2015-2023) 
  •  Digital assessments: collaboration between students and educators for enhanced learning (Diku 2020-2023) 
  • Concept development of full-scale soluble gas stabilization (SGS) technology for
    seafood (NRC 2019-2022)
  • Interdisciplinary Education and Research Platform in Cold-Chain of Fish: From Norway to Japan (IntER-Cold)  (INTPART 2020-2023)
  • Disinfectants in food production: efficacy towards foodborne bacteria and potential cross-resistance to antibiotics (DisinfectAMR) (NRC 2021-2025)


  • 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

Journal publications