Dagbjørn Skipnes

I research in many fields related to heat treatment of food products, especially heat transport, inactivation of microorganisms and heat-induced changes in quality. I am using this for all kinds of foods. In my current research I deal with chicken, salmon, mutton, potato, broccoli and tomato, but the focus is on seafoods like cod and seaweeds. Based on the research areas I assist the food industry ranging from documentation of heat treatment to production planning, including choice of methods and equipment for processing.

My professional background is in mechanical engineering and thermodynamics from NTH and doctorate was defended at the University of Life Sciences (NMBU) , with the thesis “Optimization of heat treatment of fresh farmed cod.”