I am Project manager in small and larger industry related project mainly in the area of Maintaining Shelf life and controlling risk factors in food. I have experience in HACCP (both course management and supervision of developing HACCP plans), risk assessment and microbiological aspects in production of food including food mycology.
I am working in national and international projects. I am working in EU financed project as “Research for SMEs and Research for SME Associations. In the projects for Associations, the topics of the projects are of interest for a whole sector of food business in Europe.
My education is Master in food science from The University of Life Science (UMB) (1996) Norway and PhD from Norwegian School of Veterinary Science (2002). The main topic of the research was food mycology in cheese production (moulds on cheese).
