I have worked as a researcher at Nofima since 1992. My main areas are heat treatment, texture, nutrients and development of products and processes. Texture and temperature measurements, validation of equipment and processes, heat treatment and retention of nutrients are currently my main interests. I have also worked within a wide range of raw materials and ingredients like fish mince, crab, mussels, additives, product quality and different aspects of packaging. I have a Master of Science, Nutition, from the University of Bergen. After graduating in 1987 I worked as a researcher and R&D Manager at Skretting/BP Nutrition with aquaculture and fish feed development.