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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.

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