PhD
+47 971 55 527
+47 55 50 12 44
tone.aspevik@nofima.no
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Biography Tone Aspevik
I work as a scientist at Nofima and my main interests are within the fields of Marine Biotechnology, enzymatic hydrolysis, downstream processing, sensory science and side stream utilization. I have a PhD within enzymatic hydrolysis on heads and backbones from salmon, with focus on choice of enzyme and bitter taste development in the protein hydrolysates. Current research activity covers a vide range of challenges related to the utilization and processing of marine side streams, from white fish, pelagic species and salmon, and where the main goal is to produce products for human consumption.
Tone Aspevik has 15 publications at Nofima:
Bogevik, André Sture; Samuelsen, Tor Andreas; Aspevik, Tone; Romarheim, Odd Helge; Aas, Turid Synnøve; Kalananthan, Tharmini; Rønnestad, Ivar
2021
Taste-neutral proteins from mackerel (SMELL)
Aspevik, Tone; Gaarder, Mari Øvrum ; Wubshet, Sileshi Gizachew; Vang, Birthe; Molesworth, Peter Patrick; Solstad, Runar Gjerp; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Glomm, Wilhelm; Lindberg, Diana
2021
Daskalaki, Maria G.; Axarlis, Konstantinos; Aspevik, Tone; Orfanakis, Michail; Kolliniati, Ourania; Lapi, Ioanna; Tzardi, Maria; Dermitzaki, Eirini; Venihaki, Maria; Kousoulaki, Katerina; Tsatsanis, Christos
2021
Vil knekke makrellkoden med et SMELL
Aspevik, Tone; Wubshet, Sileshi Gizachew; Gaarder, Mari Øvrum
2021
Aspevik, Tone; Thoresen, Lars; Steinsholm, Silje; Carlehög, Mats; Kousoulaki, Katerina
2021
Taste-neutral proteins from mackerel (SMELL)
Aspevik, Tone; Øvrum Gaarder, Mari; Wubshet, Sileshi Gizachew; Molesworth, Peter Patrick; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Solstad, Runar Gjerp; Vang, Birthe; Glomm, Wilhelm; Lindberg, Diana
2021
Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Aspevik, Tone
2021
Palm, Anne Christine Utne; Bogevik, André Sture; Humborstad, Odd Børre; Aspevik, Tone; Pennington, Michael Robert; Løkkeborg, Svein
2020
Taste-neutral proteins from mackerel (SMELL)
Solstad, Runar Gjerp; Vang, Birthe; Øvrum Gaarder, Mari; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana
2020
Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Måge, Ingrid; Malmendal, Anders; Aspevik, Tone
2020
Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry
Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild; Lindberg, Diana
2017
Aspevik, Tone; Egede-Nissen, Henning; Oterhals, Åge
2016
2016
Enzymatisk hydrolyse av kollagenproteiner i fiskebein – hvordan skape verdier av problemavfall
Albrektsen, Sissel; Aspevik, Tone
2016
Aspevik, Tone; Totland, Christian; Lea, Per; Oterhals, Åge
2016
1. January 2017 – 31. December 2019
Fish health and growth are affected by gastrointestinal processes. This includes feed intake regulation, digestion and absorption of nutrients, barrier function and gut microbiota.
1. January 2016 – 31. December 2022
With the use of modern, research-based process technology and expertise, unused or under utilized biomass of marine or terrestrial origin can be used for new, marketable products. We coordinate, develop and increase Nofima’s total expertise related to the future of sustainable protein production. Peptek is a strategic research initiative focused on sustainability, total utilization, food safety and future food security.