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Biography Jorunn Sofie Hansen

I am a researcher in Nofima, and has been employed here since 1991. My area of expertise includes processing of fish and vegetables (etc.) into attractive dishes or toppings in partnership with foodservice and industry. Mild processing takes care of healthy meal components, while stronger heat treatment as autoclaving provides extra durability. Actual packaging technologies are sous vide, cook chill or boil server. I have been responsible for a number of networks for industry and catering sector. In collaboration with colleagues at Nofima work includes dissemination of criteria and knowledge for developing meals for large / small food factories, hospitals, nursing homes and restaurants nationwide. I have participated in numerous projects and training days on innovation, meal components, food technology, food & health and HACCP. My interest is particularly healthy and tasty meal concepts for young and old. The first 10 years of work in Norconserv I worked with external mandates for HACCP and quality systems. I have previous experience at PRIOR Østfold and TINE R & D (1985-1991). The work included product development and management in processing. I have master’s degree from the Norwegian Environmental and Life Sciences University (NMBU), Ås (1985). The main task was performed by PRIOR and Matforsk on the topic “Turkey toppings”. I have had directorship at the Technical Committee for Washing and Disinfection (TKVDN) and in Norconserv AS.

Jorunn Sofie has 19 other publications in Cristin:

Hansen, Jorunn Sofie; 2019: Modification of salmon burger - sensory and technical properties adding soluble peptide rich fish protein powder concentrates

Hansen, Jorunn Sofie; Håbesland, Geir; Slimestad, Rune; 2018: Mørkerøde cherrytomater, takk!

Hansen, Jorunn Sofie; Håbesland, Geir; 2018: Dark red Cherry tomatoes, please!

Hansen, Jorunn Sofie; Sivertsvik, Morten; 2018: Bioøkonomisk produksjon av ferske grønnsaker i Norge - BIOFRESH

Slimestad, Rune; Hansen, Jorunn Sofie; Verheul, Michel; 2018: Hva er de mest populære grønnsakene i salatbaren?

Hansen, Jorunn Sofie; Håbesland, Geir; 2017: Hva skal til for at du velger sunn mat i kantinen?

Alm, Siril; Hansen, Jorunn Sofie; 2017: Har du fisk i matpakka?

Hansen, Jorunn Sofie; Håbesland, Geir; Slimestad, Rune; 2017: Dark red Cherry tomatoes, please!

Hansen, Jorunn Sofie; Håbesland, Geir; Slimestad, Rune; 2017: Mørkerøde cherrytomater, takk! (Publisert på Nofima.no, forskning.no og horecanytt.no)

Hansen, Jorunn Sofie; 2016: Hva skal til for at du velger sunn mat i kantina?

Hansen, Jorunn Sofie; Håbesland, Geir; 2016: Hva skal til for at du velger sunn mat i kantina?

Hansen, Jorunn Sofie; Håbesland, Geir; 2016: Mer veksthusgrønnsaker i kantinen

Hansen, Jorunn Sofie; Håbesland, Geir; Slimestad, Rune; 2016: Biofresh WP 3. Improve fresh vegetable quality to consumers

Christensen, Line Bach; Sone, Izumi; Hansen, Jorunn Sofie; 2016: Ikke én dråpe å miste - Kvalitet på farseprodukter

Aas, Grete Hansen; Barnung, Trygg; Rosnes, Jan Thomas; Bjørkeng, Wenche; Skipnes, Dagbjørn; Hansen, Jorunn Sofie; 2015: New possibilities for coproducts from Atlantic salmon backbones and bits & pieces in fish spread

Hansen, Jorunn Sofie; Håbesland, Geir; Bjørkeng, Wenche; Moe, Henning Andre; Rørvik, Merete; Arnesen, Vidar; Skålvik, Britt Mary; Aas, Grete Hansen; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2013: Consumer insight used to identity the design of a new fish spread

Hansen, Jorunn Sofie; Håbesland, Geir; Bjørkeng, Wenche; Moe, Henning Andre; Rørvik, Merete; Arnesen, Vidar; Skålvik, Britt Mary; Hansen, Grete Aas; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2013: Consumer insight used to identify the design of a new fish spread

Hansen, Jorunn Sofie; Savitri, Sari; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2012: Varmebehandling av oppdrettslaks bryter ned proteiner og endrer råvarens kvalitet

Hansen, Jorunn Sofie; Håbesland, Geir; 2010: Kategoriutvikling av nye fiskeprodukter til dagligvaresektoren

AQUABIOPRO-FIT

1. April 2018 – 31. March 2022

AQUABIOPRO-FIT will take residual by-products and convert them into high-quality, functional ingredients using efficient and sustainable processing methods.

Biofresh

1. January 2016 – 31. December 2019

The project aims at producing fresh, healthy greenhouse vegetables of high quality in Norway all year round without using fossil fuels and chemical pesticides and without producing waste.

Fish spread

2. May 2013 – 29. May 2015

In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.