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Biography Dagbjørn Skipnes

I research in many fields related to heat treatment of food products, especially heat transport, inactivation of microorganisms and heat-induced changes in quality. I am using this for all kinds of foods. In my current research I deal with chicken, salmon, sea cucumber, potato, broccoli and tomato, but the focus is on seafoods like cod and seaweeds. Based on the research areas I assist the food industry ranging from documentation of heat treatment to production planning, including choice of methods and equipment for processing.My professional background is in mechanical engineering and thermodynamics from NTH and doctorate was defended at the University of Life Sciences (NMBU) , with the thesis “Optimization of heat treatment of fresh farmed cod.”

Dagbjørn Skipnes has 41 publications at Nofima:

Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach

Blikra, Marthe Jordbrekk; Hodnefjell, Åse Venke; Feyissa, Aberham H.; Skipnes, Dagbjørn


Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Blikra, Marthe Jordbrekk; Jessen, Flemming; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn


Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation

Pero, Milad; Kiani, Hossein; Skåra, Torstein; Skipnes, Dagbjørn; Askari, Gholamreze


Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples

Løvdal, Trond; Van Droogenbroeck, Bart; Eroglu, Evren Caglar; Kaniszewski, Stanislaw; Agati, Giovanni; Verheul, Michel; Skipnes, Dagbjørn


Model for heat and mass transport during cooking of cod loin in a convection oven

Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Feyissa, Aberham H.


In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Stormo, Svein Kristian; Skåra, Torstein; Skipnes, Dagbjørn; Sone, Izumi; Carlehög, Mats; Heia, Karsten; Skjelvareid, Martin Hansen


SUNNIVA - Final report

Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniszewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Verheul, Michel; Seljåsen, Randi; Skipnes, Dagbjørn


Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)

Blikra, Marthe Jordbrekk; Løvdal, Trond; Vaka, Mette Risa; Roiha, Irja Sunde; Lunestad, Bjørn Tore; Lindseth, Cecilie; Skipnes, Dagbjørn


Healthy “waste”

Løvdal, Trond; Skipnes, Dagbjørn


Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)

Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein


Næringsrik ferdigmat – hjemmelaget og industriprodusert

Rosnes, Jan Thomas; Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg


Mikrobølger under trykk

Skåra, Torstein; Skipnes, Dagbjørn


Rapport/Report 30/2016 - English summary

Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas


1st year report; the Sunniva Project. Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products

Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Verheul, Michel; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn


Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar Holten; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM


Use of α-amylase and heat transfer modeling to assess the thermal pasteurization of fried fish burgers

Grönqvist, Sonja; Skipnes, Dagbjørn; Ohlsson, Thomas; Rosnes, Jan Thomas



Skåra, Torstein; Skipnes, Dagbjørn


Gassmetting av sous-vide laks

Rotabakk, Bjørn Tore; Løvdal, Trond Karsten; Skipnes, Dagbjørn


Varmebehandling av oppdrettslaks bryter ned proteiner og endrer råvarens kvalitet

Hansen, Jorunn sofie; Savitri, Sari; Skipnes, Dagbjørn; Rosnes, Jan Thomas


Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Stormo, Svein Kristian; Sivertsen, Agnar Holten; Heia, Karsten; Skipnes, Dagbjørn


Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Skipnes, Dagbjørn; Van der Plancken, Iesel; Van Loey, Ann; Hendrickx, Marc E.


Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

Johnsen, Sissel o.; Skipnes, Dagbjørn; Skåra, Torstein; Hendrickx, Marc E.


Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein