Biography Eva Veiseth-Kent
I am leader of the area raw materials and process optimization, and have worked here since 2005. My main topic of focus has been muscle and factors that influence eating quality of meat from both terrestrial animals and fish. We know that meat quality is influenced by the composition and degradation of proteins in the muscles. I have a had a particular interest in the endogenous tenderisation process that occurs in meat after slaughter, and have used different methods to study this process in muscle. In addition, I have looked into muscle growth and the importance of feed composition for protein composition and physiology of muscle and liver, particularly in fish. Regarding scientific methodology, I work with protease activity measurements (calpain, cathepsins, MMPs), analyses of protein degradation (Western blotting, immunohistochemistry), muscle histology and proteomics.I also have an interest for and experience in production technology, raw material selection and additives that enables the production of healthier foods, with a particular focus on the reduction of salt and fat in meat products.
I hold an MSc in food science (1998) and a PhD in biotechnology (2003) from the Norwegian University of Life Sciences (UMB). Before I started my PhD study, I worked one year as a visiting scientist at INRA in France, and during my PhD study I worked three years at the USDA U.S. Meat Animal Research Center. Following my PhD, I held a two-year postdoc position at UMB where I studied pre-slaughter stress and muscle proteomics in salmon, before I started here at Nofima.