Biography Solveig Langsrud
My primary research is linked to how microbial communities in food production and preparation environments survive, adapt and affect food safety and quality. This applies to different types of professional food production environments (fish, meat, vegetables) and also the domestic environment.
Bridging the microbial and human world through a transdisciplinary approach opens up new possibilities to improve food quality and safety. The last years I have had the opportunity to cooperate with excellent researchers with distant competences (sociology, marketing, anthropology, consumer science, innovation). This is an exciting and fruitful path I will follow as a coordinator of a H2020 Research and Innovation Action on consumer food safety (www.safeconsume.eu) with 32 partners from 14 European countries
At present, my main research activities are:
1. Improved tools and information strategies to help consumers mitigate risk of foodborne illness (www.safeconsume.eu)
2. Listeria monocytogenes persistence and spread in the food production chain
3. Microbiota in food production/preparation environments and how it affects food quality and safety
4. Survival strategies of different pathogenic bacteria exposed to cleaning and disinfection, in particular biofilm formation and other resistance mechanisms
Solveig Langsrud has 130 publications at Nofima:
1. April 2019 – 31. March 2023
The objective of the «PathoSeq» project is to prepare Norwegian food industry for the challenges and possibilities of using modern DNA sequencing technologies for surveillance and control of foodborne pathogenic bacteria. The focus is on Listeria monocytogenes, considered the largest food safety challenge in Norwegian food processing industry.
1. May 2017 – 30. April 2022
The overall objective of SafeConsume is to Reduce health burden from foodborne illnesses. The ambition is to initiate a new and broader approach in future research, innovation, education and food safety policy, widening the space of opportunities for improving food safety.
1. January 2017 – 31. December 2020
The main goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.