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 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 Kure has 18 publications at Nofima:
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.