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Biography Cathrine Finne Kure

I am Project manager in small and larger industry related project mainly in the area of Maintaining Shelf life and controlling risk factors in food. I have experience in HACCP (both course management and supervision of developing HACCP plans), risk assessment and microbiological aspects in production of food including food mycology. I am working in national and international projects. I am working in EU financed project as “Research for SMEs and Research for SME Associations. In the projects for Associations, the topics of the projects are of interest for a whole sector of food business in Europe. My education is Master in food science from The University of Life Science (UMB) (1996) Norway and PhD from Norwegian School of Veterinary Science (2002). The main topic of the research was food mycology in cheese production (moulds on cheese).

Cathrine Finne has 15 scientific publications in Cristin:

Grimsby, Sveinung; Kure, Cathrine F.; 2019: How open is food innovation? -The crispbread case

Kure, Cathrine F.; Skaar, Ida; 2019: The fungal problem in cheese industry

Axelsson, Lars; Holck, Askild; Rud, Ida; Samah, D; Tierce, P; Favre, M; Kure, Cathrine F.; 2013: Cleaning of conveyor belt materials using ultrasound in a thin layer of water

Asefa, Dereje; Kure, Cathrine F.; Gjerde, Ragnhild O.; Langsrud, Solveig; Omer, Mohamed; Nesbakken, Truls; Skaar, Ida; 2011: A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Asefa, Dereje; Kure, Cathrine F.; Gjerde, Ragnhild O.; Omer, MK; Langsrud, Solveig; Nesbakken, Truls; Skaar, Ida; 2010: Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility

Asefa, Dereje; Gjerde, Ragnhild O.; Sidhu, Maan S; Langsrud, Solveig; Kure, Cathrine F.; Nesbakken, Truls; Skaar, Ida; 2009: Moulds contaminants on Norwegian dry-cured meat products

Asefa, Dereje; Langsrud, Solveig; Gjerde, Ragnhild O.; Kure, Cathrine F.; Sidhu, Maan Singh; Nesbakken, Truls; Skaar, Ida; 2009: The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility

Asefa, Dereje; Møretrø, Trond; Gjerde, Ragnhild O.; Langsrud, Solveig; Kure, Cathrine F.; Sidhu, Maan Singh; Nesbakken, Truls; Skaar, Ida; 2009: Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products

Asefa, Dereje T.; Gjerde, Ragnhild O.; Sidhu, Maan Singh; Langsrud, Solveig; Langsrud, Solveig; Kure, Cathrine F.; Kure, Cathrine F.; Nesbakken, Truls; Skaar, Ida; 2009: Mould contaminants on Norwegian dry-cured meat products

Kure, Cathrine F.; Borch, Elisabeth; Karlsson, Ingela; Homleid, Jens Petter; Langsrud, Solveig; 2008: Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production

Kure, Cathrine F.; Skaar, Ida; Brendehaug, Johanne; 2004: Mould contamination in production of semi-hard cheese

Kure, Cathrine F.; Skaar, Ida; Holst-Jensen, Arne; Abeln, E.; 2003: The use of AFLP to relate cheese contaminating Penicillium strains to specific points in the production plants

Kure, Cathrine F.; Abeln, E.; Holst-Jensen, Arne; Skaar, Ida; 2002: Differentiation of Penicillium commune and Penicillium palitans isolates from cheese and indoor environments of cheese factories using M13 fingerprinting

Kure, Cathrine F.; Wasteson, Yngvild; Brendehaug, Johanne; Skaar, Ida; 2001: Mould contaminants on Jarlsberg and Norvegia cheese-blocks from four factories

Kure, Cathrine F.; Skaar, Ida; 2000: Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg

Cathrine Finne has 18 other publications in Cristin:

Kure, Cathrine F.; 2019: Mugg og muggvekst

Bao, Miguel; Kure, Cathrine F.; 2019: Krav til kvalitet på tørrfisk- Dokumentasjon av mugg og overlevelse av kveis etter tørking

Kure, Cathrine F.; 2018: Avslutning

Kure, Cathrine F.; 2018: Velkommen og innledning

Berset, Synnøve Prytz; Kure, Cathrine F.; 2018: Trygg mat i ny innpakning

Kure, Cathrine F.; Langsrud, Solveig; Heir, Even; Moen, Birgitte; 2018: FoodMicro-Pack; presentasjon og diskusjon

Kure, Cathrine F.; 2018: Nye teknologier eks DNA-sekvensering i forhold til mattrygghet

Kure, Cathrine F.; 2018: FoodMicro-Pack, Safefood – new wrapping

Kure, Cathrine F.; 2018: FoodMicro-Pack – bærekraftige emballasjeløsninger for trygg og holdbar mat

Kure, Cathrine F.; 2018: Trygg og holdbar mat: opprettholde et godt omdømme, optimale emballeringsløsninger og redusert matsvinn

Kure, Cathrine F.; 2017: EU-rådgivning i Nofima, erfaringer

Kure, Cathrine F.; 2017: FoodMicro-Pack – et stratetisk forskningsprogram ved Nofima

Fylling-Jensen, Øyvind; Næs, Helga; Kure, Cathrine F.; 2017: Norsk mattrygghet i ett internasjonalt perspektiv

Kure, Cathrine F.; 2017: Presentasjon av strategisk forskning for trygg og holdbar mat

Grimsby, Sveinung; Gulbrandsen, Magnus; Risvik, Einar; Kure, Cathrine F.; 2016: Open innovation, co-creation and closed product development in the Norwegian cereal industry

Kure, Cathrine F.; 2013: NTP Food for Life

Langsrud, Solveig; Langsrud, Solveig; Kure, Cathrine F.; Kure, Cathrine F.; Asefa, Dereje T.; Skaar, Ida; Nesbakken, Truls; Abdella, Mohamed; 2009: Utfordringer med mugg. Hovedsaken: Mugg og spekematproduksjon

Asefa, Dereje T.; Sidhu, Maan Singh; Langsrud, Solveig; Langsrud, Solveig; Kure, Cathrine F.; Kure, Cathrine F.; Nesbakken, Truls; Skaar, Ida; 2008: Mould and yeast species contaminating Norwegian dry-cured meat products