Morten Sivertsvik

Jeg er forskningssjef i avdeling prosessteknologi, og har jobbet i Nofima siden 1992. Mine forskningsområder er konservering og prosessering av fisk og annen sjømat, med spesielt fokus på emballeringsteknologi og modifisert atmosfære pakking og relaterte teknologier. Jeg har en doktorgrad innen matvitenskap fra NMBU (2003) og er sivilingeniør i kjemi fra NTNU (1990). I tillegg har jeg opplæring innen ledelse, MBA fra University of Manchester (2019-2020), (BI) (2009-2010), HMS (abelia) (2013), samt emballeringsøkonomistudiet (DNE) (1994-1995) og befalsutdanning (BSIV) (1991). Min linkedin profil: http://no.linkedin.com/in/sivertsvik/

Se publikasjoner i Cristin

Mine prosjekter

EcoeFISHent

Bedre bruk av komponenter i restråstoff fra fiskeproduksjon

2021 - 2026

iFOODnet

Opplærings- og forskningsnettverk mellom Norge og Japan

2021 - 2024

FutureEUAqua

Bærekraftig, robust og klimavennlig europeisk havbruk

2018 - 2023

PackTech

Neste generasjons bærekraftige emballasjeløsninger

2019 - 2021

SeaPack

Mer miljøvennlig transportemballasje for sjømat

2016 - 2020

ActiBioSafe

Aktiv og mer nedbrytbar emballasje

2014 - 2017

Mine publikasjoner

Morten Sivertsvik har 78 publikasjoner ved Nofima:

Mine prosjekter

Bedre bruk av komponenter i restråstoff fra fiskeproduksjon

Opplærings- og forskningsnettverk mellom Norge og Japan

Bærekraftig, robust og klimavennlig europeisk havbruk

Neste generasjons bærekraftige emballasjeløsninger

Mer miljøvennlig transportemballasje for sjømat

Aktiv og mer nedbrytbar emballasje

Mine publikasjoner

Development and Characterization of Poly(butylene succinate-co-adipate)/Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with Cowpea Lignocellulosic Fibers as a Filler via Injection Molding and Extrusion Film-Casting

Combined Effect of Citric Acid and Polyphenol-Rich Grape Seed Extract towards Bioactive Smart Food Packaging Systems

Faba bean lignocellulosic sidestream as a filler for the development of biodegradable packaging

Susceptibility and transcriptomic response to plasma-activated water of Listeria monocytogenes planktonic and sessile cells

Mechanical, barrier, antioxidant and antimicrobial properties of alginate films: Effect of seaweed powder and plasma-activated water

Topic 1: 8. Circular Economy – Connecting Economic, Environmental and Social gainsTopic 2: 1. Resources and Feedstock

Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan

Influence of Potable Water Origin on the Physicochemical and Antimicrobial Properties of Plasma Activated Water

Pla-based materials containing bio-plasticizers and chitosan modified with rosehip seed oil for ecological packaging

Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis

Seaweed products for the future: Using current tools to develop a sustainable food industry

The use of soluble gas stabilization technology on food – A review

Synthesis of Sodium Alginate–Silver Nanocomposites Using Plasma Activated Water and Cold Atmospheric Plasma Treatment

Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Goodbye 2020, You Will Not Be Missed. Welcome 2021!

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

How to Avoid Getting Your Paper Declined in Journal of Aquatic Food Product Technology

Narrow Scope? How Camel, Ostrich, Oat, Amaranth, and Quinoa Is within Scope

From Microencapsulation to High Pressure Processing and from Krill to Tilapia

Happy New Aquatic Food Product Technology Year!

Publish or Die

An increase in impact factor for Journal of Aquatic Food Product Technology!

Editor’s Column: The Hunt for Valuable Components and Proteins from Aquatic Food Products

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

Is European research on aquatic food product technology dead?

Adding Additional Value to Your Products

Editor’s column: Thank You, Torger!

Plast – «hot or not?»

Antioxidant/Antibacterial Electrospun Nanocoatings Applied onto PLA Films

Comparative Analysis of Two Bioplasticizers Used to Modulate the Properties of PLA Biocomposites

From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

From wine to wine reduction: Sensory and chemical aspects

Comparative analysis of the composition and active property evaluation of certain essential oils to assess their potential applications in active food packaging

Influence of chitosan on mechanical, thermal, barrier and antimicrobial properties of PLA-biocomposites for food packaging

Preparation methods influence gastronomical outcome of hollandaise sauce

Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets

Detection of small bioactive peptides from Atlantic herring (clupea harengus L.)

Solubility of cabon dioxide in muscle foods and its use to extend the shelf life of packaged products

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Solubility, absorption and desorption of carbon dioxide in chicken breast fillets

Cod ( Gadus morhua ) Muscle Proteome Cataloging Using 1D-PAGE Protein Separation, Nano-Liquid Chromatography Peptide Fractionation, and Linear Trap Quadrupole (LTQ) Mass Spectrometry

Microbiological Quality of Desalted Cod in Consumer Packages-Effects of Storage Atmospheres and Pretreatments

Pre rigor filleting and brining of farmed cod: Influence on quality and storage stability

Enhancement of modified atmosphere packaged farmed Atlantic halibut (Hippoglossus hippoglossus) fillet quality by soluble gas stabilization

A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

Lessons from other commodities: fish and meat

MA packaging combined with other preserving factors

The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37ml/100ml carbon dioxide

Ny forsking fører til redusert emballasjevolum

AR.03.07 ”Fra Bunn til Munn” State of the art, November 2007

Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE

Microflora assessments using PCR-Denaturing gradient gel electrophoresis of ozone-treated and modified-atmosphere-packaged farmed cod fillets

Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package

Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions

Microbial growth in modified atmosphere packaged blue mussels (Mytilus edulis)

Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis)

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

Brining of farmed cod fillets: Effect on quality aspects

Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets

Technical note – Effects of seaming conditions on external and internal double-seam characteristics in round metal cans

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products

Effects of brining conditions on weight gain in herring (Clupea harengus) fillets

Technical note – The significance of chuck wall angles in the quantification of seam thickness in canned food

Production of salmon oil from filleting byproducts – Effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish filets

Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 1: Development and validation of experimental apparatus using a manometric method

Ny gasspakking innfrir bare delvis

Active packaging in practice: fish

Combining MAP with other preservation techniques

Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets