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
