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Biography Dagbjørn Skipnes

I research in many fields related to heat treatment of food products, especially heat transport, inactivation of microorganisms and heat-induced changes in quality. Based on the research areas I assist the food industry ranging from documentation of heat treatment to production planning, including choice of methods and equipment for processing.My professional background is in mechanical engineering and thermodynamics from NTH and doctorate was defended at the University of Life Sciences (NMBU) , with the thesis “Optimization of heat treatment of fresh farmed cod.”

Dagbjørn has 16 scientific publications in Cristin:

Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2016: Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2016: Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2014: Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments

Grönqvist, Sonja; Skipnes, Dagbjørn; Ohlsson, Thomas; Rosnes, Jan Thomas; 2014: Use of α-amylase and heat transfer modeling to assess the thermal pasteurization of fried fish burgers

Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar Holten; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM; 2014: Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Stormo, Svein Kristian; Sivertsen, Agnar Holten; Heia, Karsten; Skipnes, Dagbjørn; 2012: Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Rosnes, Jan Thomas; Skåra, Torstein; Skipnes, Dagbjørn; 2011: Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Rotabakk, Bjørn T; Skipnes, Dagbjørn; Akse, Leif; Birkeland, Sveinung; 2011: Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location

Skipnes, Dagbjørn; Olsen, Sissel Oddveig; Skåra, Torstein; Sivertsvik, Morten; Lekang, Odd-Ivar; 2011: Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

Skipnes, Dagbjørn; 2011: Optimisation of thermal processing of fresh farmed cod

Skipnes, Dagbjørn; Olsen, Sissel Oddveig; Skåra, Torstein; Lekang, Odd-Ivar; 2010: Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load

Olsen, Sissel Oddveig; Jørgensen, Kåre Bredeli; Birkeland, Svein; Birkeland, Sveinung; Skipnes, Dagbjørn; Skåra, Torstein; 2009: Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by P-31-NMR Measurements

Skipnes, Dagbjørn; Van der Plancken, Iesel; Van Loey, Ann; Hendrickx, Marc E.; 2008: Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Olsen, Sissel Oddveig; Skipnes, Dagbjørn; Skåra, Torstein; Hendrickx, Marc E.; 2007: Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

Skipnes, Dagbjørn; Østby, Merete Lund; Hendrickx, Marc E.; 2007: A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein; 2002: Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing

Dagbjørn has 32 other publications in Cristin:

Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas; 2016: Næringsrik ferdigmat

Ates, Mehmet Baris; Skipnes, Dagbjørn; 2016: The safety of packaged foods that are agitated during thermal processing

Skipnes, Dagbjørn; Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Løvdal, Trond Karsten; 2016: Optimization of a thermal process with reciprocal agitation by computational modelling

Rosnes, Jan Thomas; Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; 2016: Industrial thermal processed meat stew had similar nutritional values as homemade

Løvdal, Trond Karsten; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Verheul, Michel; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Hanssen, Inge; Vos, Christine; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn; 2015: 1st year report; the Sunniva Project. Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products

Erdogdu, Ferruh; Tutar, Mustafa; Barreno, Igor; Skipnes, Dagbjørn; Øines, Sigurd; Løvdal, Trond Karsten; 2015: Computational modelling of reciprocal agitation retort process for canned liquid foods

Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Heia, Karsten; Kramer, Lene; Skåra, Torstein; 2015: Heat processing of pre-rigor Atlantic cod (Gadus morhua)

Aas, Grete Hansen; Barnung, Trygg; Rosnes, Jan Thomas; Bjørkeng, Wenche; Skipnes, Dagbjørn; Hansen, Jorunn sofie; 2015: New possibilities for coproducts from Atlantic salmon backbones and bits & pieces in fish spread

Lima, Emilie Thori; Christensen, Line Bach; Rødbotten, Rune; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2015: The combined effect of actinidin and LTLT treatment on solubilisation of bovine connective tissue

Christensen, Line Bach; Kramer, Lene; Kramer, Lene; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2014: Long time and low temperature (LTLT) sous vide processing on meat products add value to low grade meat products

Rode, Tone Mari; Løvdal, Trond Karsten; Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Inactivation of Bacillus subtilis spores in liver pate using strategies with double heat treatment and high pressure processing

Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Sous vide - varmebehandling med svært lave temperaturer

Sone, Izumi; Skipnes, Dagbjørn; Rotabakk, Bjørn T; 2014: Protein thermal stability and water holding capacity of turbot (Scophthalmus maximus) and herring (Clupea harengus) during thermal treatment - Providing information for process optimization

Kramer, Lene; Skipnes, Dagbjørn; Sone, Izumi; Stormo, Svein Kristian; Vorre, Aase; 2014: Minimal processing of cod results in a prolonged shelf life than unprocessed and less quality change than pasteurized.

Skipnes, Dagbjørn; 2014: Introduksjon - Varmebehandlingens betydning for produkters tekstur

Skipnes, Dagbjørn; 2014: Sous Vide: Teknologiske utfordringer og nyheter

Skipnes, Dagbjørn; Kramer, Lene; 2014: Sous Vide gir bedre bærekraft

Skipnes, Dagbjørn; Sone, Izumi; 2014: Numerical gastronomy for optimising heat treatment of fish products

Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2014: Investigation of combined high pressure and mild temperature effects on Listeria inactivation in fish soup

Skipnes, Dagbjørn; Savitri, Sari; Christensen, Line Bach; Rotabakk, Bjørn T; Rosnes, Jan Thomas; 2013: Heat denaturation of proteins from Atlantic salmon (Salmo salar) – effects of processing on healthy components

Hansen, Jorunn sofie; Håbesland, Geir; Bjørkeng, Wenche; Moe, Henning Andre; Rørvik, Merete; Arnesen, Vidar; Skålvik, Britt Mary; Aas, Grete Hansen; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2013: Consumer insight used to identity the design of a new fish spread

Hansen, Jorunn sofie; Håbesland, Geir; Bjørkeng, Wenche; Moe, Henning Andre; Rørvik, Merete; Arnesen, Vidar; Skålvik, Britt Mary; Hansen, Grete Aas; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2013: Consumer insight used to identify the design of a new fish spread

Rotabakk, Bjørn T; Løvdal, Trond Karsten; Skipnes, Dagbjørn; 2013: Gassmetting av sous-vide laks

Skipnes, Dagbjørn; Løvdal, Trond Karsten; Smith, Anne T. B.; Rotabakk, Bjørn T; 2013: Innovative fish surface pasteurisation system

Skipnes, Dagbjørn; Savitri, Sari; Rotabakk, Bjørn T; Rosnes, Jan Thomas; 2013: Heat denaturation of proteins from atlantic salmon (Salmo salar) -effects of processing on healthy components

Skipnes, Dagbjørn; 2013: Kostnadseffektiv prosessteknologi

Skåra, Torstein; Skipnes, Dagbjørn; 2013: Overflatepasteurisering

Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar Holten; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM; 2013: Surface pasteurization. Estimating surface processing temperature and thermal load in surimi through heat transfer modeling and reflectance spectroscopy

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2013: Food safety investigation in Shaka process: Thermal inactivation of Listeria in fish soup

Hansen, Jorunn sofie; Savitri, Sari; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2012: Varmebehandling av oppdrettslaks bryter ned proteiner og endrer råvarens kvalitet

Rode, Tone Mari; Skipnes, Dagbjørn; Hovda, Maria Befring; 2011: High pressure processing of seafood

Rotabakk, Bjørn T; Skipnes, Dagbjørn; 2010: Comparison study of cook-chill and sous-vide treated salmon (Salmo salar L.) during storage