I have a Ph.D in biochemistry from University of Umeå, Sweden with focus on enzymes involved in photorespiration in plants. We studied why not all carbondioxide in the air was metabolised to sugar and we used spinach as a model plant. After my Ph.D studies I received a postdoc position at University of Life Science, Ås and was involved in projects were we studied proteolytic activity in propionic and lactic acid bacteria. Proteolytic enzymes in propionic and lactic acid bacteria is important to get mature cheeses such as Jarlsberg.
In 1990 I received a position as research scientist and the research field was starch in cereals. I have worked with isolation and characterisation of starch form wheat and barley. We have used chromatographic techniques, microscopy, enzymatic kits, thermal analysis using DSC and viscosity measurement to quantify and characterise starch. The results were related to bread quality. Today health effects of starch before and after processing both in vitro and in vivo have become more important. In collaboration with Bioforsk east, Apelsvoll, University of Life Science and IFR, Norwich we are studying the effect of genotype, climate and processing on the quality of starch and soluble fibre (beta-glucan) from barley and oat. This will be related to the digestibility of starch both in vivo and in vitro. In addition to polysaccharides dietary fibre also contains passenger molecules important for the health. We use chromatographic techniques to quantify and characterise phenolic compounds in cereals. I am involved in different research projects financed by EU, Nordic industrial fund, Norwegian Research council and projects financed by the industry. I am also the project leader of a strategic program at Nofima Mat “Dietary fibre and health”.
