PhD
+47 913 12 335
+47 51 84 46 80
trond.lovdal@nofima.no
Publications in Cristin
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Trond Karsten Løvdal has 22 publications at Nofima:
Giske, Lars André Langøyli; Lindstad, Lasse Henninen; Løvdal, Trond; Mork, Ola Jon
2020
Chan, Sherry Stephanie; Roth, Bjørn; Skare, Maren; Hernar, Malin; Jessen, Flemming; Løvdal, Trond; Jakobsen, Anita Nordeng; Lerfall, Jørgen
2020
Giske, Lars André Langøyli; Benjaminsen, Tommy; Mork, Ola Jon; Løvdal, Trond
2019
Løvdal, Trond; Van Droogenbroeck, Bart; Eroglu, Evren Caglar; Kaniszewski, Stanislaw; Agati, Giovanni; Verheul, Michel; Skipnes, Dagbjørn
2019
Experimental study of effectiveness of robotic cleaning for fish-processing plants
Giske, Lars André Langøyli; Bjørlykhaug, Emil Dale; Løvdal, Trond; Mork, Ola Jon
2019
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniszewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Verheul, Michel; Seljåsen, Randi; Skipnes, Dagbjørn
2018
Blikra, Marthe Jordbrekk; Løvdal, Trond; Vaka, Mette Risa; Roiha, Irja Sunde; Lunestad, Bjørn Tore; Lindseth, Cecilie; Skipnes, Dagbjørn
2018
Development and validation of robotic cleaning system for fish processing plants
Bjørlykhaug, Emil; Giske, Lars André Langøyli; Løvdal, Trond; Mork, Ola Jon; Egeland, Olav
2017
Hygienic standards and practices in Norwegian salmon processing plants
Løvdal, Trond; Giske, Lars André Langøyli; Bjørlykhaug, Emil; Eri, Ingrid B; Mork, Ola Jon
2017
The effect of K-lactate salt and liquid smoke on bacterial growth in a model system
Saha, Aparna; Birkeland, Sveinung; Løvdal, Trond
2017
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Verheul, Michel; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn
2015
The shelf life of farmed turbot (Scophthalmus maximus)
Roth, Bjørn; Kramer, Lene; Skuland, Aase Vorre; Løvdal, Trond ; Øines, Sigurd; Foss, Atle; Imsland, Albert
2014
Løvdal, Trond Karsten; Saha, Aparna
2014
Rotabakk, Bjørn Tore; Løvdal, Trond Karsten; Skipnes, Dagbjørn
2013
Report 28/2013, English Summary
Skåra, Torstein; Carlehög, Mats; Skaret, Josefine; Gildberg, Asbjørn; Jessen, Flemming; Nielsen, Henrik Hauck; Løvdal, Trond Karsten
2013
Activation of Bacillus spores at moderately elevated temperatures (30-33 C)
Løvdal, Irene Stranden; Granum, Per Einar; Rosnes, Jan Thomas; Løvdal, Trond Karsten
2013
Influence of repeated short-term nitrogen limitations on leaf phenolics metabolism in tomato
Larbat, Romain; Olsen, Kristine Marie; Slimestad, Rune; Løvdal, Trond Karsten; Bénard, Camille; Verheul, Michel; Bourgaud, Frédéric; Robin, Christophe; Lillo, Cathrine
2012
Løvdal, Trond Karsten; Hovda, Maria Befring; Björkblom, Benny; Møller, Simon Geir
2011
Løvdal, Trond Karsten; Olsen, Kristine Marie; Slimestad, Rune; Verheul, Michel; Lillo, Cathrine
2010
Detection of infectious salmon anemia virus in sea water by RT-PCR
Løvdal, Trond ; Enger, Øivind
2002
1. April 2018 – 31. March 2021
The project will increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste, for which valorization strategies will be developed.
1. August 2016 – 31. July 2019
The main aim of the project is to turn ready-to-eat food products based on meat, fish and vegetables safer and more durable.
1. June 2015 – 31. May 2018
The project was aimed at creating robots that can clean machines used in fish processing and fish slaughterhouses.
14. April 2014 – 13. April 2017
We aim at the development of a sustainable food system from production to consumption, addressing the entire food supply chain for the vegetables tomato and Brassica (white cabbage, cauliflower and broccoli), and their derived products.
1. January 2013 – 31. December 2016
In this project, the researchers will document how various process technologies kills pathogenic spores, and develop new safe food products with long shelf life.