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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:

Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry

Schirmer, Bjørn Christian; Liland, Kristian Hovde; Øverby, Lene; Skaar, Ida; Kure, Cathrine Finne

2021

The Influence Of Concentrations Of Carbon Dioxide And Residual Oxygen On The Growth Of Meat Spoilage Moulds

Schirmer, Bjørn Christian; Sørheim, Oddvin; Skaar, Ida; Kure, Cathrine Finne

2020

The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses

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

Trygg mat i ny innpakning

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

Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility

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

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; 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

Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production

Kure, Cathrine F.; Borch, Elisabeth; Karlsson, Ingela; Homleid, Jens Petter; Langsrud, Solveig

2008

Mould contaminants on Jarlsberg and Norvegia cheese-blocks from four factories

Kure, Cathrine F.; Wasteson, Yngvild; Brendehaug, Johanne; Skaar, Ida

2001