Research interests and professional experience
My research interests are within nutrition, with special focus on lipids and health. I have experience with intervention studies and have been involved in several projects investigating how intake of fatty acids (of plant and marine origin) and plant sterols affect blood cholesterol and inflammation. I have also been involved in issues concerning carcinogenesis, cell kinetics, tumour biology and infertility. My experience from the food industry includes product development, process optimization, lipid oxidation and emulsion technology/encapsulation. I have strong interests in statistical methods; design and multivariate regression analyses (chemometrics).
I am leader of one of Nofima Food’s strategic basic research programmes “Bioactive lipids and health”, where lipids are studied in a food context with regard to the quality of raw materials, industrial processing, digestion, uptake and possible health effects. We use in vitro and in vivo studies to provide documentation on bioavailability and bioactivity of individual lipids as well as complex food products.
Education
Master of science from the Norwegian University of Science and Technology, Department of physics (1980). PhD in carcinogenesis and cell biology from the University of Oslo, Institute of pathology (1996). Research scientist/Research Manager in the food company Mills DA (1993-2008).
