Biography Torstein Skåra
Main working areas: Processing of (pelagic) fish , Surface pasteurization and thermal processing with radiofrequency and microwave technology. Education: MSc Organic Chemistry, Norwegian Institute of Technology; MSc Food Science, Cornell University (US); PhD Predictive Microbiology, KU Leuven (BE)
Torstein Skåra has 65 publications at Nofima:
2. January 2019 – 31. December 2021
1. January 2017 – 31. December 2020
This initiative will help Nofima acquire new knowledge on how to optimally freeze, store and defrost fish.
1. April 2015 – 31. March 2017
By identifying which factors affect quality of mackerel fillets, the project aims at opening processing potential for the Norwegian industry.
1. April 2015 – 1. April 2018
The project will investigate the seasonal variation of the fish by carrying out comprehensive studies on how individual factors affect the quality of mackerel products at various stages in the value chain.