Biography Eva Veiseth-Kent
I am the Research Director at the Raw materials and process optimisation department, and I have worked in Nofima since 2005, first as a scientist and now as Research Director since 2019. I am responsible for the daily follow-up of my employees in the department, in addition to project and financial management and development of the department’s research strategy.
Our expertise is based on many years of research on the relationship between quality of raw materials and quality of the end products, and we have developed expertise in combining rapid spectroscopic techniques with statistical methods. We use this to extract information from complex data, which has provided us with a solid basis for developing tools for connecting data across the entire value chain. Our research areas include optimal resource utilisation and use of by-products, in vitro meat, bioactivity, on-line monitoring and process control, and data analysis and modelling.My scientific background covers meat quality and tenderisation, protease activity and proteomics. I have a MSc in food science (1998) and a PhD in biotechnology (2003) from the Norwegian Agricultural University (now the Norwegian University of Life Sciences). During my career I have had two stays abroad at INRA in France (1 year) and at the USDA U.S. Meat Animal Research Center (3 years) and worked as a postdoctoral fellow at NMBU.
Eva Veiseth-Kent has 59 publications at Nofima:
1. January 2017 – 31. December 2019
Fish health and growth are affected by gastrointestinal processes. This includes feed intake regulation, digestion and absorption of nutrients, barrier function and gut microbiota.
1. January 2012 – 31. December 2015
TeRiFiQ is a 4-year EU-project where Nofima is one of the key participants. In addition to Nofima, the Norwegian food producers Leiv Vidar and Millba participate in the project, together with several other European R&D partners and industry.