Biography Torstein Skåra
Main working areas: Processing of (pelagic) fish , Surface pasteurization and microbial modelling, By-product utilization. Areas of particular interest are related to the conservation of product quality through processing, by means of hygienic measures and minimal processing. Education: MSc Organic Chemistry, Norwegian Institute of Technology; MSc Food Science, Cornell University (US); PhD Predictive Microbiology, KU Leuven (BE)
Torstein Skåra has 60 publications at Nofima:
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.