HomeAboutEmployeesKaren Wahlstrøm Sanden

Karen Wahlstrøm Sanden

Head of Laboratory

I work as Food Technologist under the raw material quality and process optimization for Nofima. I am a graduate from Matteknolog Sør-Trøndelag University College and has worked here since August 2007. I work with different spectroscopic methods for food. The techniques I work with are near infrared Spectroscopy (NIR), nuclear magnetic resonance (NMR), fluorescense and fouriertransmisjon (FT-IR).

+47 951 32 795

+47 64 97 03 08

E-mail

Ås

Raw materials and process optimization

Cristin See publications in Cristin



My Projects

Thumbnail for Precision Food Production

Precision

Precision Food Production

2021 - 2025

Thumbnail for Food safety, reduced food waste and sustainable packaging

FutureFoodControl

Food safety, reduced food waste and sustainable packaging

2021 - 2024

Thumbnail for New solutions for sustainable aquaculture research and innovation

NewTechAqua

New solutions for sustainable aquaculture research and innovation

2020 - 2024

Thumbnail for Better quality assessment with spectroscopy

Spectec

Better quality assessment with spectroscopy

2017 - 2022

Thumbnail for Handheld water meter for clipfish and salted cod

HandyNIRklippfisk

Handheld water meter for clipfish and salted cod

2022 - 2022

Thumbnail for Optimal salt reduction in smoked salmon

OptiSalm

Optimal salt reduction in smoked salmon

2020 - 2021

Thumbnail for Smart sensor and optimisation systems for future food biorefineries

SmartBio

Smart sensor and optimisation systems for future food biorefineries

2018 - 2021

Thumbnail for Safe and durable food, optimal packaging concepts and reduced food waste

FoodMicro-Pack

Safe and durable food, optimal packaging concepts and reduced food waste

2017 - 2020

Thumbnail for Environmentally friendly and efficient liquid absorber

EcoSorb

Environmentally friendly and efficient liquid absorber

2016 - 2020

My publications

Karen Wahlstrøm Sanden has 12 publications at Nofima:

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

Foods, 2022
Academic article

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

Applied Food Research, 2022
Academic article

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Foods, 2021
Academic article

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.).

Journal of Biophotonics, 2019
Academic article

Light transmittance in packaging materials and effect of light barrier on greening of Folva cultivar potatoes (Solanum tuberosum L.) stored at 20 °C under LED light

2019
Academic chapter/article/Conference paper

Collagen from Turkey (Meleagris gallopavo) tendon: A promising sustainable biomaterial for pharmaceutical use

Sustainable Chemistry and Pharmacy, 2019
Academic article

Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy

Journal of Near Infrared Spectroscopy, 2019
Academic article

Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding

Poultry Science, 2019
Academic article

Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat

Food Control, 2019
Academic article

Light-induced discoloration of sliced packaged salami is non-reversible

2017
Academic chapter/article/Conference paper

Tekstur og fett i laksefilet

2012
Nofima’s reports

Novel NIR Transflection Measurements for Non-contact Core Temperature of processed Meat Products

2010
Academic chapter/article/Conference paper