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 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
    seafood (2019-2022)
  • 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


Food microbiology


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.