My research is to increase the knowledge on low trophic marine resources for sustainable food security, as a part of the SECURE project. 'Low trophic marine resources' means 'marine species in the lower food chain'. The focus is to characterize sea cucumber and mesopelagic fish species relevant for human consumption, and increase knowledge on aspects related to processing, storage stability, bioactivity and CO2 gas emission during harvest.
Graduate in Chemical Engineering and Biotechnology (5-year master program, MSc) with specilization in Biotechnology (NTNU).
Master's thesis in Food chemistry: 'Sous-vide cooking of Atlantic herring with addition of natural antioxidants extracted from Mediterranean herbs'.