Torstein Skara

NOFIMA
Stavanger Norway

Biographical Sketch: Torstein Skara graduated from the Norwegian Institute of Technology, at the department of Organic Chemistry. He continued his studies at Cornell University, where he obtained has MSc in Food Science. Having worked for a number of years with research in fish processing, he was awarded his PhD at the KU Leuven (Department of Chemical Engineering), for research on modelling of inactivation of Listeria on fish products, by steam surface pasteurization. Throughout his career, Torstein Skara has been working mainly with applied research in processing and preservation. In recent years, however, with an increasing interest in modelling and model systems.

Papers:
Thermal Inactivation of Listeria Related to Food Structure and Processing Technology