The Multimaster

Izumi zone (35) is pleased to be working in such a versatile job as a scientist at Nofima. She is also grateful that collaboration is such an important aspect in her incredibly varied daily work life.

– Everyday life in Nofima is much more versatile than I had imagined. They are confident in us and they praise us for being autonomous in the development of new projects. It gives us a lot of leeway in what we want to work with, of course in close consultation with the industry, Izumi zone explains.

The workday at Nofima might start at dawn aboard a fishing boat; it might begin in a laboratory; one might start working alone in the office, or in front of hundreds of listeners at a conference.

Cultivate one another

– I’m especially thrilled that, as colleagues, Nofima’s personnel are collectively able to further develop one other and the areas they work in. The unique collaboration with the business community can turn tiny ideas into large and profitable innovation ventures, Izumi explains.

As for herself, she has further developed her own skills in very versatile manner. She was born and raised in Japan, has studied biology and religion at the University of Hawaii, and eventually ended up in Bergen, where she undertook a study programme she knew would result in versatile career opportunities.

– I took my master’s degree at the University of Bergen in nutrition – quality and processing of seafood, Izumi explains.

– After finishing my studies, I applied for a number of jobs, and got the chance to take a doctorate through Nofima in Tromsø. I did my PhD on salmon, on how to use light to ascertain the freshness of stored fillets. After that, I had to move to find further work. When I got the job here in Stavanger, I went to work in the process technology department, meaning work with different types of food processing. I have also started to do a lot of work with mackerel, because then I can use the leverage in my relationship with both Japan and Norway, because Japan is the largest importer of Norwegian mackerel.

Took secondment training

In the course of her on-the-job training, she took advantage of Nofima’s secondment placement scheme to work in a commercial enterprise and to be able to see the field from multiple perspectives.

Thoroughness is important for Izumi Sone. She is meticulous in everything she does, and mindful that what she does will be useful for everyone she works with.

– In Nofima we are constantly in a creative process. As a rule, it begins with a little idea that we can develop into a large and important idea for the industry. As an employee of Nofima, you get to participate in this entire process. It is very educational and edifying for you, both personally and professionally, Izumi Sone says.



2005: Bachelor’s degree in biology and religious studies at the University of Hawaii at Manoa.

2006-2008: Master’s in nutrition, quality and processing of seafood at the UiB – University of Bergen

2009-2012: Doctoral fellow at UiT, in collaboration with Nofima. Application of spectroscopic methods for evaluation of seafood freshness and quality .

2013-: Permanently employed at Nofima, Stavanger, as a research scientist


When I took my master’s in nutrition, quality and processing of seafood at the University of Bergen.