HomeAboutEmployeesGro Haugvaldstad Kleiberg

Gro Haugvaldstad Kleiberg

Senior Scientist

Competance I started my work at Nofima in 1996 and have been working with different topics where microorganisms play a role in food production both connected to risk and shelf life. I am responsible for the laboratory at Nofima in Stavanger. Education My Msc. from the University of Bergen (UiB) was on medical microbiology (virology). I have since then had different positions both in private and public companies.

+47 450 15 283

+47 51 84 46 40

E-mail

Stavanger

Processing Technology

Cristin See publications in Cristin



My Projects

Thumbnail for Mapping optimal pelagic raw material for the production of fermented fish sauce

Fish Sauce

Mapping optimal pelagic raw material for the production of fermented fish sauce

2021 - 2023

Thumbnail for Seafood quality

Seafood quality

2015 - 2019

My publications

Gro Haugvaldstad Kleiberg has 5 publications at Nofima:

Rapid identification and classification of bacteria by 16S rDNA restriction fragment melting curve analyses (RFMCA)

Food Microbiology, 2007
Academic article

Microbial growth in modified atmosphere packaged blue mussels (Mytilus edulis)

2006
Academic chapter/article/Conference paper

Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)

Packaging technology & science, 2006
Academic article

Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets

Journal of Food Science, 2003
Academic article

Safety evaluation of sous vide-processed ready meals

Letters in Applied Microbiology, 2002
Academic article