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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:

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Noriega Fernández, Estefanía ; Skåra, Torstein

2020

Nofima reports

Predicting liquid loss of frozen and thawed cod from hyperspectral imaging

Anderssen, Kathryn E.; Stormo, Svein Kristian; Skåra, Torstein; Skjelvareid, Martin Hansen; Heia, Karsten

2020

Academic article

Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp

Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Noriega Fernández, Estefanía ; Skåra, Torstein

2020

Nofima reports

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Sone, Izumi; Sveinsdóttir, Hildur I.; Stefánsson, Guðmundur; Larsson, Karin; Undeland, Ingrid; Skåra, Torstein; Romotowska, Paulina E.; Karlsdóttir, Magnea G.

2020

Academic article

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Verheyen, Davy; Govaert, Marlies; Seow, Ti; Ruvina, Jonela; Mukherjee, Vivek; Baka, Maria; Skåra, Torstein; Van Impe, Jan F.M.

2020

Academic article

Optimizing radiofrequency (RF) tempering and thawing of whitefish

Stormo, Svein Kristian; Skåra, Torstein; Anderssen, Kathryn Elizabeth

2020

Nofima reports

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Sveinsdottir, Hildur Inga; Karlsdottir, Magnea G.; Arason, Sigurjón; Stefansson, Gudmundur; Sone, Izumi; Skåra, Torstein; Rustad, Turid; Larsson, Karin; Undeland, Ingrid; Gudjonsdottir, Maria

2020

Academic article

Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems

Verheyen, Davy; Bolivar, Araceli; Perez-Rodriguez, Fernando; Baka, M.; Skåra, Torstein; Van, Impe

2020

Academic article

Advances in Freezing and Thawing

Skåra, Torstein; Stormo, Svein Kristian; Nilsen, Heidi

2019

Academic chapter/article/Conference paper

Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation

Pero, Milad; Kiani, Hossein; Skåra, Torstein; Skipnes, Dagbjørn; Askari, Gholamreze

2019

Academic article

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Verheyen, Davy; Baka, Maria; Akkermans, Simen; Skåra, Torstein; Van Impe, Jan FM

2019

Academic article

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Verheyen, Davy; Xu, Xiang Ming; Govaert, Marlies; Baka, Maria; Skåra, Torstein; Van Impe, Jan FM

2019

Academic article

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

Sone, Izumi; Skåra, Torstein; Olsen, Stein Harris

2019

Academic article

Frossenfisk: Fra fremtidsmat til dårlig rykte - og tilbake igjen?

Skåra, Torstein; Stormo, Svein Kristian

2019

Popular scientific article

Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product

Karlsdóttir, Magnea Guðrún; Sveinsdottir, Hildur I.; Stefansson, Gudmundur; Larsson, Karin; Undeland, Ingrid; Sone, Izumi; Skåra, Torstein

2018

Report

In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Stormo, Svein Kristian; Skåra, Torstein; Skipnes, Dagbjørn; Sone, Izumi; Carlehög, Mats; Heia, Karsten; Skjelvareid, Martin Hansen

2018

Academic article

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

Pero, Milad; Askari, Gholamreza; Skåra, Torstein; Skipnes, Dagbjørn; Kiani, Hossein

2018

Academic article

Development of fish-based model systems with various microstructures

Verheyen, Davy; Baka, Maria; Glorieux, Seline; Duquenne, Barbara; Fraeye, Ilse; Skåra, Torstein; Van Impe, Jan FM

2018

Academic article

Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems

Verheyen, Davy; Carillo, Araceli Bolívar; Pérez-Rodríguez, Fernando; Baka, Maria; Skåra, Torstein; Van Impe, Jan FM

2018

Academic article

Hot smoked Atlantic mackerel (Scomber scombrus) Effects of catch season, frozen storage time of raw material (fillets) and chilled storage time of finished product, on colour and sensory characteristics

Skåra, Torstein; Sone, Izumi; Skuland, Aase Vorre

2018

Nofima reports

Virgin herring – trendy in Germany

Skåra, Torstein

2017

Popular scientific article

Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)

Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein

2017

Academic article

En dag på Tsukij fiskemarked

Skåra, Torstein

2017

Popular scientific article

Developing and Optimizing mackerel filleting

Sone, Izumi; Skåra, Torstein; Skuland, Aase Vorre

2017

Nofima reports

Emerging Methods and Principles in Food Contact Surface Decontamination/Prevention

Skåra, Torstein; Rosnes, Jan Thomas

2016

Academic chapter/article/Conference paper

Mikrobølger under trykk

Skåra, Torstein; Skipnes, Dagbjørn

2016

Article in business/trade/industry journal

Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

Cando, Deysi; Moreno, Helena Maria; Borderias, A. Javier; Skåra, Torstein

2016

Academic article

Fermented and ripened fish products in the northern European countries

Skåra, Torstein; Axelsson, Lars; Stefansson, Gudmundur; Ekstrand, Bo; Hagen, Helge

2015

Academic article

Rapport/Report 37/2015 – English summary

Jessen, Flemming; Skåra, Torstein

2015

Nofima reports

Rapport/Report 36/2015 – English summary

Christensen, Line Bach; Skåra, Torstein

2015

Nofima reports

A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua

Skåra, Torstein; Valdramidis, Vasilis P; Rosnes, Jan Thomas; Noriega, Estefania; Van Impe, Jan FM

2014

Academic article

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar Holten; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM

2014

Academic article

Rapport/Report 25/2014 English summary

Skåra, Torstein

2014

Nofima reports

Rapport/Report 22/2014 English summary

Skåra, Torstein; Skåra, Ragnhild; Carlehög, Mats; Lea, Per; Gildberg, Asbjørn; Jessen, Flemming; Nielsen, Henrik Hauch

2014

Nofima reports

Rapport/Report 24/2014 English summary

Heide, Morten; Skåra, Torstein; Sætren, Øyvind

2014

Nofima reports

Rapport/Report 13/2014 English summary

Skåra, Torstein; Stormo, Svein Kristian; Carlehög, Mats; Lea, Per; Gildberg, Asbjørn; Jessen, Flemming; Nielsen, Henrik Hauch

2014

Nofima reports

Overflatepasteurisering

Skåra, Torstein; Skipnes, Dagbjørn

2013

Article in business/trade/industry journal

Rapport/Report 41/2013, English Summary

Roth, Bjørn; Heia, Karsten; Skåra, Torstein; Sone, Izumi; Birkeland, Sveinung; Jakobsen, Ronny Andre; Evensen, Tor Hatten; Akse, Leif

2013

Nofima reports

Surface Steam Pasteurisation of Fish Products: Thermal Characterisation and Microbial Selection/Resistance

Skåra, Torstein

2013

Doctoral dissertation

Report 28/2013, English Summary

Skåra, Torstein; Carlehög, Mats; Skaret, Josefine; Gildberg, Asbjørn; Jessen, Flemming; Nielsen, Henrik Hauck; Løvdal, Trond Karsten

2013

Nofima reports

Growth Kinetics of Listeria Isolated from Salmon and Salmon Processing Environment: Single Strains versus Cocktails

Skåra, Torstein; Cappuyns, Astrid M; Van Derlinden, Eva; Rosnes, Jan Thomas; Valdramidis, Vasilis P; Van Impe, Jan FM

2012

Academic article

Microbial decontamination of seafood

Skåra, Torstein; Rosnes, Jan Thomas; Leadley, C

2012

Academic chapter/article/Conference paper

Microorganisms of relevance in thermally processed foods

Rosnes, Jan Thomas; Fernandez, P; Periago, P.M.; Skåra, Torstein

2012

Academic chapter/article/Conference paper

Rapport/Report 54/2011 English summary

Skåra, Torstein

2011

Nofima reports

Quantifying the combined effect of salt and temperature on the growth of Listeria strains isolated from salmon and salmon processing environments

Skåra, Torstein; Cappuyns, Astrid M; Van Derlinden, Eva; Rosnes, Jan Thomas; Valdramidis, Vasilis P; Van Impe, Jan FM

2011

Academic article

A thermodynamic approach to assess a cellular mechanism of inactivation and the thermal resistance of Listeria innocua

Skåra, Torstein; Cappuyns, Astrid M; Johnsen, Sissel o.; Van Derlinden, Eva; Rosnes, Jan Thomas; Olsen, Øystein; Van Impe, Jan FM; Valdramidis, Vasilis P

2011

Academic article

Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Skipnes, Dagbjørn; Johnsen, Sissel o.; Skåra, Torstein; Sivertsvik, Morten; Lekang, Odd-Ivar

2011

Academic article

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Rosnes, Jan Thomas; Skåra, Torstein; Skipnes, Dagbjørn

2011

Academic literature review

A Voice-of-Consumer Approach in Development of New Seafood Product Concepts

Altintzoglou, Themistoklis; Einarsdottir, Gunnthorunn; Valsdottir, Thora; Schelvis, Rian; Skåra, Torstein; Luten, Joop

2010

Academic article

Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load

Skipnes, Dagbjørn; Johnsen, Sissel o.; Skåra, Torstein; Lekang, Odd-Ivar

2010

Academic article

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by P-31-NMR Measurements

Johnsen, Sissel o.; Jørgensen, Kåre Bredeli; Birkeland, Sveinung; Skipnes, Dagbjørn; Skåra, Torstein

2009

Academic article

Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate - an alternative processing technology for the production of smoked salmon

Birkeland, Sveinung; Skåra, Torstein

2008

Academic article

Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

Johnsen, Sissel o.; Skipnes, Dagbjørn; Skåra, Torstein; Hendrickx, Marc E.

2007

Academic article

Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar)

Birkeland, Sveinung; Akse, Leif; Joensen, Sjurdur; Tobiassen, Torbjørn; Skåra, Torstein

2007

Academic article

Effects of brining conditions on weight gain in herring (Clupea harengus) fillets

Birkeland, Sveinung; Sivertsvik, Morten; Nielsen, Henrik H.; Skåra, Torstein

2005

Academic article

Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature

Rørå, Anna Maria Bencze; Birkeland, Sveinung; Hultmann, Lisbeth; Rustad, Turid; Skåra, Torstein; Bjerkeng, Bjørn

2005

Academic article

Production of salmon oil from filleting byproducts - Effects of storage conditions on lipid oxidation and content of omega-3 polyunsaturated fatty acids

Skåra, Torstein; Sivertsvik, Morten; Birkeland, Sveinung

2004

Academic article

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

Birkeland, Sveinung; Rørå, Anna Maria Bencze; Skåra, Torstein; Bjerkeng, Bjørn

2004

Academic article

Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature

Hultmann, Lisbeth; Rørå, Anna Maria Bencze; Steinsland, Ingelin; Skåra, Torstein; Rustad, Turid

2004

Academic article

Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection-salting techniques

Birkeland, Sveinung; Skåra, Torstein; Bjerkeng, Bjørn; Rørå, Anna Maria Bencze

2003

Academic article

The influence of potential pre-treatment and processing parameters on general proteolytic activity characteristics in Atlantic salmon (Salmo salar), studied in a model system

Olsen, Sissel Oddveig; Steinsbø, E. E.; Skåra, Torstein

2002

Academic article

Safe and sound: minimally processed fish products

Skåra, Torstein; Rosnes, Jan Thomas; Sivertsvik, Morten

2002

Article in business/trade/industry journal

Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein

2002

Academic article

A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories

Bro, Rasmus; Nielsen, Henrik Hauch; Stefansson, Gudmundur; Skåra, Torstein

2002

Academic article

Frozen herring as raw material for spice-salting

Stefansson, Gudmundur; Nielsen, Henrik H.; Skåra, Torstein; Schubring, Reinhard; Oehlenschläger, Jörg; Luten, Joop; Derrick, S.; Gudmundsdottir, Gudny

2000

Academic article

TastyKelp

2. January 2019 – 31. December 2021

Fresk

1. January 2017 – 31. December 2020

This initiative will help Nofima acquire new knowledge on how to optimally freeze, store and defrost fish.

ProMack

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.

Nordic mackerel

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.