Biography Jorunn Sofie Hansen
I am a researcher at Nofima and have worked in the process technology department since 1991. The work has been focused on healthy good raw materials such as fish and vegetables. For vegetables, the work has included research projects and testing of heat treatment for the industry. In recent years I have worked with raw vegetables from the greenhouse sector and especially with varieties of tomatoes and herbs. A number of tests have been carried out in collaboration with the large kitchen sector and players in the research project BioFresh, https://nofima.no/prosjekt/biofresh/. In working with fish, I have worked in various projects on the addition of extra proteins to fish products, something that the industry and the market have increasingly been concerned about. Sustainability and utilization of residual raw material from fish is central. Such fish proteins have been tested and added to various fish products and presented for example https://wefta2019.com/. I have also been working
with fish toppings https://forskning.no/blogg/fra-fjord-til-bord/har-du-fisk-i-matpakka. I have previously arranged a number of networks and training days for the industry and the kitchen industry about innovation, food technologies and food & health. Before I worked approx. 10 years with external mandate for HACCP and quality management systems. I have previous work experience from Prior Østfold (management processing, PU, quality), 5 years and at TINE R&D (PU), 1 year. I have had board positions directorship at the Technical Committee for Washing and Disinfection (TKVDN, 15 years) and in Norconserv AS (2 years). I have a 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”.
Jorunn Sofie Hansen has 15 publications at Nofima:
1. January 2016 – 31. December 2019
The project aimed 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.
1. March 2015 – 28. February 2019
In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.
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.