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, mutton, 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 45 publications at Nofima:
1. May 2019 – 30. April 2022
In this project, we will look into several aspects of Norwegian seaweed production, from harvesting and sorting to conservation and product development.
2. January 2019 – 31. December 2021
1. April 2018 – 31. March 2022
Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.
1. April 2018 – 31. March 2021
The project will increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste, for which valorization strategies will be developed.
1. March 2015 – 28. February 2019
In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.
5. January 2015 – 31. December 2017
The project aims at establishing an efficient and predictable production of kelp of high quality.
1. January 2013 – 31. December 2016
What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.