Research work
I belong to the microbiology group at Nofima Food where I mainly work with projects focusing on understanding how microorganisms grow and survive in food and in the food industry. More specifically I work with stress responses to acid, disinfectants, bacteriocins etc. and biofilm formation of food associated bacteria. For this purpose we are using both general microbiological methods and molecular methods such as DNA-microarrays. I am also involved in work using spectroscopy (FT-IR) for classification and identification of microorganisms. My work also involves applied projects together with food industry with focus on food quality and food safety.
Education
MS in general microbiology from University of Bergen, Norway (1995) and PhD in microbiology/biotechnology (studies on bacteriocins from lactic acid bacteria) from Norwegian University of Life Sciences, Norway (2000).
