My research is focused on the packaging and colour of meat, specializing on the aspects of carbon monoxide (CO). In this area of expertise, I have conducted research, contract work, training and industry consulting in many parts of the world. For more information about meat packaging; see the web links below. Other research interests include meat tenderness, pre-rigor processing of beef, technology of ready-to-eat meals, feeding effects on lamb meat quality and salting of meat and fish, using computed X-ray tomography (CT) for salt analysis.
My education is a MSc (1982) and a PhD (2000) in food science, both from the Norwegian University of Life Sciences. The PhD thesis is entitled “Effects of modified atmosphere packaging on colour and microbiological shelf life of red meats”. I have been a visiting scientist at Kansas State University (1989/90), Utah State University (2002) and Institut de Recerca i Tecnologia Agroalimentàries (Spain) (2007/08).
