I’m head of the area Food safety and Quality. My main competence is on pathogenic microorganisms, advantage of lactic acid bacteria, bio-/genetechnology, packaging and shelf life.
I am educated from the University of Oslo with a Ph.D in cyanobacteria and drinking water quality. I was a research scientist for five years employed by the Norwegian Meat co-operative society, with focus on fermentation traits by lactic acid bacteria. From 1994 I’ve hold a position at Matforsk, now Nofima Mat, as head of different departments. I have experience from Østfold College for three years as Assistant Professor in chemistry/biotechnology. And I had one year off to study Leadership at MIT Sloan Business School, Boston, combined with a position at the Norwegian Trade Council.