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Biography Mehmet Baris Ates

I started working at Nofima in 2012 as a PhD student focusing on inactivation, recovery and modeling of pathogenic bacteria and spores in food after novel high pressure and thermal processing. I have been a post doc at Nofima since 2015 working with estimation of energy use and carbon footprint with the new superchilling processing of salmon.

Education:
PhD in Food Technology, Norwegian University of Life Sciences
MSc in Biotechnology, Chalmers University of Technology
BSc in Food Engineering, Istanbul Technical University