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Anita Nordeng Jakobsen

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Associate Professor

NTNU

Norway

Research Interests

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About

Dr. Anita Nordeng Jakobsen is an Associate Professor at NTNU in Norway. Her research areas include food technology, with a focus on the quality and stability of seafood products, as well as innovative learning approaches in chemistry education. Recent publications showcase her work on the Norwegian red sea cucumber, biopreservation of salmon, and advancements in encapsulation of microalgal carotenoids.

Recent Grants

Grant: Open

Plastics as a potential vector for spread of antimicrobial resistance and pathogens from wastewater discharge in the marine environment

Open Date: 2023-01-01

Close Date: 2027-12-31

Grant: Close

DekoLaks:Decontamination and growth control of Listeria in salmon products FHF901839

Open Date: 2023-01-01

Close Date: 2025-01-01

Grant: Close

Disinfectants in food production: efficacy towards foodborne bacteria and potential cross-resistance to antibiotics (DisinfectAMR)

Open Date: 2021-08-01

Close Date: 2025-07-01

Grant: Close

DIGGsam - Digitale vurderinger: samarbeid mellom studenter og undervisere DIG-2020/10059for bedre læring.

Open Date: 2020-01-01

Close Date: 2021-12-01

Grant: Close

L. monocytogenes in production of Atlantic salmon (Salmo salar L.) FHF901591

Open Date: 2020-01-01

Close Date: 2021-01-01

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Collaborators (12)

Sunniva Hoel

Associate Professor

Norwegian University of Science and Technology

NORWAY

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Jørgen Lerfall

Research Division Leader/Professor (Full)

Norwegian University of Science and Technology

NORWAY

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Aberham Hailu Feyissa

Technical University of Denmark

DENMARK

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Flemming Jessen

Technical University of Denmark

DENMARK

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Turid Rustad

Professor

NORWAY

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Vida Šimat

CROATIA

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Lisbeth Mehli

Norwegian University of Science and Technology (NTNU)

NORWAY

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Ragnhild Lyngved Staberg

Associate Professor

Norwegian Institute of Science and Technology

NORWAY

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Dionysios Tsoukalas

Lecturer

Wageningen University & Research

NETHERLANDS

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Kari Helgetun Langfoss

Assistant Professor

Norwegian University of Science and Technology

NORWAY

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Antonio J. Meléndez-Martínez

Universidad de Sevilla

SPAIN

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Linda O'Higgins

University College Cork

IRELAND

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Anita Nordeng Jakobsen

Research Interests

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About

Recent Grants

Articles (22)

8. Praksis som læringsarena i høyere utdanning

Bioprotective Lactic Acid Bacteria for Fresh Ready‑to‑Eat Salmon: Antilisterial Effects Without Compromising Product Quality

Soluble gas stabilisation technology to control Listeria innocua and improve microbiological stability in ready-to-eat vacuum-packed salmon during cold storage and temperature abuse

Listeria monocytogenes from salmon processing and ready-to-eat seafood: Antibiotic susceptibility and disinfectant tolerance

Tracing Listeria monocytogenes in the Atlantic salmon (Salmo salar L.) production chain - from feed to primary processing

Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus)

Controlling Listeria monocytogenes in ready-to-eat salmon products using bioprotective cultures of lactic acid bacteria: What hinders the transition from research to industrial application?

Impact of roe enhancement on quality parameters in sea urchins Echinus esculentus and Strongylocentrotus droebachiensis

Antimicrobial resistance reservoirs in salmon and broiler processing environments, sidestreams, and waste discharges

Shifts in surface microbiota after cleaning and disinfection in broiler processing plants: incomplete biofilm eradication revealed by robotic high-throughput screening

Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios

Authentic Hands-On Learning Approaches for Bulky Student Cohorts in General Chemistry Laboratory Using Case and Peer Assessment

Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applications

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Interest, identity and perceptions: What makes a food technologist?

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres

Application of soluble gas stabilization technology on ready‐to‐eat pre‐rigor filleted Atlantic salmon (Salmo salar L.)

Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

The significance of Shewanella sp. strain HSO12, Photobacterium phosphoreum strain HS254 and packaging gas composition in quality deterioration of fresh saithe fillets

Water holding properties of Atlantic salmon

Collaborators (12)

Sunniva Hoel

Jørgen Lerfall

Aberham Hailu Feyissa

Flemming Jessen

Turid Rustad

Vida Šimat

Lisbeth Mehli

Ragnhild Lyngved Staberg

Dionysios Tsoukalas

Kari Helgetun Langfoss

Antonio J. Meléndez-Martínez

Linda O'Higgins

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