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Turid Rustad: Navigating the seas of seafood processing
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Over the years, Rustad’s research expanded to encompass various fish- related projects, including freezing, salting, and the intricate dynamics of seafood quality during stress and slaughtering procedures. Today, she holds a professorship in biotechnology, with a primary focus on food science.
In this comprehensive discussion, Turid Rustad, professor at the Norwegian University of Science and Technology shares insights into her background in the realm of biotechnology and food science, the collaborative nature of her work, challenges in seafood processing, and her vision for the industry’s future. Rustad’s academic journey commenced in Trondheim, where she pursued a master’s degree in technology, specialising in chemistry and biochemistry. Subsequently, her path led to a Ph.D. focused on drying capelin mince. Over the years, Rustad’s research expanded to encompass various fish- related projects, including freezing, salting, and the intricate dynamics of seafood quality during stress and slaughtering procedures. Today, she holds a professorship in biotechnology, with a primary focus on food science.
Title: Turid Rustad: Navigating the seas of seafood processing
Description:
Over the years, Rustad’s research expanded to encompass various fish- related projects, including freezing, salting, and the intricate dynamics of seafood quality during stress and slaughtering procedures.
Today, she holds a professorship in biotechnology, with a primary focus on food science.
In this comprehensive discussion, Turid Rustad, professor at the Norwegian University of Science and Technology shares insights into her background in the realm of biotechnology and food science, the collaborative nature of her work, challenges in seafood processing, and her vision for the industry’s future.
Rustad’s academic journey commenced in Trondheim, where she pursued a master’s degree in technology, specialising in chemistry and biochemistry.
Subsequently, her path led to a Ph.
D.
focused on drying capelin mince.
Over the years, Rustad’s research expanded to encompass various fish- related projects, including freezing, salting, and the intricate dynamics of seafood quality during stress and slaughtering procedures.
Today, she holds a professorship in biotechnology, with a primary focus on food science.
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