PhD
+47 480 09 633
+47 64 97 03 32
cathrine.finne.kure@nofima.no
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Biography Cathrine Finne Kure
I am a senior researcher in the “Foodsafety and quality” department. My research mainly deals with mycology (mould problem in food production), but I also have experience with other microbiological issues like technologies for reducing growth of microbes in . I have experience in HACCP (both courses and supervision of companies), assessment of risk in the production of food and problem solving in relation to microbiological challenges. I am program manager of the strategic research programme “FutureFoodControl- future solutions for safe food, reduced food waste and sustainable packaging”. Participation in the EU framework programme for research is important for Nofima. I manage the Nofima’s EU group and I am responsible for following up Nofima’s EU strategy. My education is Cand. Agric. in Food Sciences from NLH/NMBU (1996), and Dr. Scient. from the Norwegian School of Veterinary Science/NMBU (2002).
The topic of my thesis was Mould contamination in cheese production, and the major course was foodhygiene
Cathrine Finne Kure has 19 publications at Nofima:
Schirmer, Bjørn Christian; Liland, Kristian Hovde; Øverby, Lene; Skaar, Ida; Kure, Cathrine Finne
2021
Efficient Reduction of Food Related Mould Spores on Surfaces by Hydrogen Peroxide Mist
Kure, Cathrine Finne; Langsrud, Solveig; Møretrø, Trond
2021
Schirmer, Bjørn Christian; Sørheim, Oddvin; Skaar, Ida; Kure, Cathrine Finne
2020
Kure, Cathrine F.; Axelsson, Lars Torsten; Carlehög, Mats; Måge, Ingrid; Jensen, Merete Rusås; Holck, Askild Lorentz
2020
How open is food innovation? -The crispbread case
Grimsby, Gard Sveinung; Kure, Cathrine F.
2019
Berset, Synnøve Prytz; Kure, Cathrine F.
2018
Cleaning of conveyor belt materials using ultrasound in a thin layer of water
Axelsson, Lars; Holck, Askild lorentz; Rud, Ida; Samah, D; Tierce, P; Favre, M; Kure, Cathrine F.
2013
A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes
Asefa, Dereje; Kure, Cathrine F.; Gjerde, Ragnhild O.; Langsrud, Solveig; Omer, Mohamed; Nesbakken, Truls; Skaar, Ida
2011
Asefa, Dereje; Kure, Cathrine F.; Gjerde, Ragnhild O.; Omer, MK; Langsrud, Solveig; Nesbakken, Truls; Skaar, Ida
2010
Moulds contaminants on Norwegian dry-cured meat products
Asefa, Dereje; Gjerde, Ragnhild O.; Sidhu, Maan S; Langsrud, Solveig; Kure, Cathrine F.; Nesbakken, Truls; Skaar, Ida
2009
Utfordringer med mugg. Hovedsaken: Mugg og spekematproduksjon
Langsrud, Solveig; Kure, Cathrine F.; Asefa, Dereje T.; Skaar, Ida; Nesbakken, Truls; Abdella, Mohamed
2009
Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products
Asefa, Dereje; Møretrø, Trond; Gjerde, Ragnhild O.; Langsrud, Solveig; Kure, Cathrine F.; Sidhu, Maan Singh; Nesbakken, Truls; Skaar, Ida
2009
Asefa, Dereje; Langsrud, Solveig; Gjerde, Ragnhild O.; Kure, Cathrine F.; Sidhu, Maan Singh; Nesbakken, Truls; Skaar, Ida
2009
Mould contaminants on Norwegian dry-cured meat products
Asefa, Dereje T.; Gjerde, Ragnhild O.; Sidhu, Maan Singh; Langsrud, Solveig; Kure, Cathrine F.; Nesbakken, Truls; Skaar, Ida
2009
Kure, Cathrine F.; Borch, Elisabeth; Karlsson, Ingela; Homleid, Jens Petter; Langsrud, Solveig
2008
Kure, Cathrine F.; Abeln, E.; Holst-Jensen, Arne ; Skaar, Ida
2002
Mould contaminants on Jarlsberg and Norvegia cheese-blocks from four factories
Kure, Cathrine F.; Wasteson, Yngvild; Brendehaug, Johanne; Skaar, Ida
2001
Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg
Kure, Cathrine F.; Skaar, Ida
2000
1. January 2017 – 31. December 2020
The main objective of this research program is to contribute to increased and sustainable growth in the food industry through increased innovativeness in the food value chain.
1. January 2017 – 31. December 2020
The main goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.