Related content

  • CV
  • Scientific publications
  • Other publications
  • Projects

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 has 27 scientific publications in Cristin:

Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Feyissa, Aberham H.; 2019: Model for heat and mass transport during cooking of cod loin in a convection oven

Løvdal, Trond; van Droogenbroeck, Bart; Eroglu, Evren Caglar; Kaniszewski, Stanislaw; Agati, Giovanni; Verheul, Michel; Skipnes, Dagbjørn; 2019: Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples

Blikra, Marthe Jordbrekk; Løvdal, Trond; Vaka, Mette R.; Vaka, Mete Risa; Roiha, Irja S.; Roiha, Irja Sunde; Lunestad, Bjørn Tore; Lindseth, Cecilie; Lindseth, Cecilie; Skipnes, Dagbjørn; 2018: Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)

Pero, Milad; Askari, Gholamreza; Skåra, Torstein; Skipnes, Dagbjørn; Kiani, Hossein; 2018: Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore; 2018: Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods

Stormo, Svein Kristian; Skåra, Torstein; Skipnes, Dagbjørn; Sone, Izumi; Carlehög, Mats; Heia, Karsten; Skjelvareid, Martin Hansen; 2018: In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2018: Minimal Heat Processing Applied in Fish Processing

Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein; 2017: Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)

Erdogdu, Ferruh; Tutar, Mustafa; Sarghini, Fabrizio; Skipnes, Dagbjørn; 2017: Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation

Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2016: Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2016: Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments

Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2016: Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments

Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Skipnes, Dagbjørn; 2016: Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2014: Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments

Grönqvist, Sonja; Skipnes, Dagbjørn; Ohlsson, Thomas; Rosnes, Jan Thomas; 2014: Use of α-amylase and heat transfer modeling to assess the thermal pasteurization of fried fish burgers

Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar Holten; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM; 2014: Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Stormo, Svein Kristian; Sivertsen, Agnar Holten; Heia, Karsten; Skipnes, Dagbjørn; 2012: Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Rosnes, Jan Thomas; Skåra, Torstein; Skipnes, Dagbjørn; 2011: Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Rotabakk, Bjørn Tore; Skipnes, Dagbjørn; Akse, Leif; Birkeland, Sveinung; 2011: Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location

Skipnes, Dagbjørn; Olsen, Sissel Oddveig; Skåra, Torstein; Sivertsvik, Morten; Lekang, Odd-Ivar; 2011: Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Skipnes, Dagbjørn; 2011: Optimisation of thermal processing of fresh farmed cod

Skipnes, Dagbjørn; Olsen, Sissel Oddveig; Skåra, Torstein; Lekang, Odd-Ivar; 2010: Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load

Olsen, Sissel Oddveig; Jørgensen, Kåre Bredeli; Birkeland, Svein; Birkeland, Sveinung; Skipnes, Dagbjørn; Skåra, Torstein; 2009: Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by P-31-NMR Measurements

Skipnes, Dagbjørn; Van der Plancken, Iesel; Van Loey, Ann; Hendrickx, Marc E.; 2008: Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Olsen, Sissel Oddveig; Skipnes, Dagbjørn; Skåra, Torstein; Hendrickx, Marc E.; 2007: Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

Skipnes, Dagbjørn; Østby, Merete Lund; Hendrickx, Marc E.; 2007: A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein; 2002: Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

Dagbjørn has 11 other publications in Cristin:

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; 2018: SUNNIVA - Final report

Rosnes, Jan Thomas; Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; 2017: Næringsrik ferdigmat – hjemmelaget og industriprodusert

Skipnes, Dagbjørn; 2017: Hvorfor krymper fisk når den stekes?

Løvdal, Trond; Skipnes, Dagbjørn; 2017: Den sunne "søpla"

Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas; 2016: Næringsrik ferdigmat

Skåra, Torstein; Skipnes, Dagbjørn; 2016: Mikrobølger under trykk

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; Hanssen, Inge; Vos, Christine; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn; 2015: 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

Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Sous vide - varmebehandling med svært lave temperaturer

Rotabakk, Bjørn Tore; Løvdal, Trond; Skipnes, Dagbjørn; 2013: Gassmetting av sous-vide laks

Skåra, Torstein; Skipnes, Dagbjørn; 2013: Overflatepasteurisering

Hansen, Jorunn Sofie; Savitri, Sari; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2012: Varmebehandling av oppdrettslaks bryter ned proteiner og endrer råvarens kvalitet