Research interest
My experience at work is related to product development at PRIOR and Norske Meieriers research center (1985-1991). Afterwards I have been working at Nofima Norconserv with a strong focus on quality systems for the food industries (HACCP etc). I have been in charge for different networks for the food industry and for hotels, catering and restaurants. I work with research tasks and product development related to industrial gastronomy, culinoligy and different food service systems. A main challenge is to combine the chef’s creative and gastronomic skills with the systematic work of a researcher when working with up-scaled industrial production. My interest is also food and health.
Education
In 1985 I did my master degree at the Institute of UMB Ås, my thesis was done at Matforsk. I have participated in to a lot of courses in food technology, meal development, food &health, HACCP etc.
