Biography Jan Thomas Rosnes
I have been employed by Nofima since 1993 and have worked with different issues related to the impact of microorganisms on foods. The research areas have included control of the growth and survival of pathogenic microorganisms, but I also work with microorganisms that reduce quality. When the industry uses different types of technology to preserve or extend its shelf life, I participate in risk assessments to ensure food safety. A main area has been heat-treated foods and the challenge here is heat-tolerant spore-forming bacteria. I graduated from the University of Bergen in the field of oil microbiology. During the last 10 years I have been teaching at various colleges and in recent years I have been in charge for the topic “food microbiology” at the University of Stavanger.
Jan Thomas Rosnes has 75 publications at Nofima:
1. February 2019 – 1. February 2022
Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.
1. January 2014 – 31. December 2016
In this project we will develop cold adapted glue enzyme from fish for use in food production.
1. August 2013 – 31. December 2014
The project documented effects on food safety with less salt used in the processing.
1. January 2013 – 31. December 2015
The main objective is to create a whole new series of industrially manufactured sous vide gourmet dishes.