I have education in Plant Science/Agriculture from the Norwegian Agricultural University (NLH) in 1983, and PhD in Crop Science, also from NLH, in 1989. The topic for the thesis was composition of gluten proteins in wheat and baking quality. I have working experiences from wheat breeding, from teaching cereals and other seeds crops at UMB (the earlier NLH), and from research on cereals and cereal quality UMB and Nofima Food. In particular, I have been doing research on gluten proteins in wheat, but also on starch and non-starch polysaccharides in barley and quality impacts for food and feed due to genetical variations and variations in growth environment.
Recent years’ growth conditions, with wet and cool weather during grain development and ripening, provide new challenges for the production of quality wheat in Norway. Measures to increase the production of wheat with sufficient quality for food are therefore needed.