Competence
I primarily work on technical baking problems within applied research and for the baking industry, but also for related industries on functionality of raw materials and on additives.
My main task is to offer professional baker and confectioner services from Matforsk’s pilot bakery to industry, craft industry and small scale enterprises in collaboration with the researchers.
Qualifications and experience
I have comprehensive, professional experience and all-round practice from product development, production of bakery and confectionary, and teaching. I have several years of experience from supplier companies, with product development, marketing and sale, and from teaching in technical college.
The confectioners’ competitions were established in the seventies on my initiative. I have participated in competition myself. In 1993 I was engaged as a member of the jury in Coup Du Monde de la Patisserie, Lyon, France.
Education
· Master Baker and Confectioner with advanced craft certificate, Copenhagen 1966, Stockholm 1969, Oslo 1980.
· Master certificate, School of Business Management, 2 years, Oslo, 1973
· Business economist, Norwegian School of Management, Oslo, 1976
· Technical special education, 1 year, Oslo, 1984
