Solveig Langsrud

FAQ About Solveig Langsrud

• What is Solveig Langsrud's address?

  Solveig Langsrud is located at
  Oslo, Oslo, Norway

• What is Solveig Langsrud's job title?

  Solveig Langsrud is a
  I am a Research Scientist specializing in microbiology and food technology. My primary area of research involves studying how microbial communities in various food production and preparation environments (including professional settings like fish, meat, and vegetable production, as well as domestic settings) survive, adapt, and impact food safety and quality. My secondary area of research is focusing on how we can support consumers so they do safe choices for themselves and their family, regarding food. By adopting a transdisciplinary approach that bridges the microbial and human worlds, we can uncover new ways to enhance food safety and quality. From 2017 to 2022, I had the privilege of collaborating with distinguished researchers from diverse fields (such as sociology, marketing, anthropology, consumer science, and innovation) to enhance food safety at home. This was part of my role as a coordinator of a H2020 Research and Innovation Action (www.safeconsume.eu). Another significant and challenging aspect of my work is reducing food waste without compromising food safety. Currently, I am leading the Horizon Europe Innovation action, MICROORC (microorc.eu), where I work with an exceptional team of 18 partners from industry and academia. Once again, we are bringing together various disciplines and stakeholders to develop better solutions for European citizens, industries, and policy actors. At the moment, my main research activities include: - Investigating the persistence and spread of Listeria monocytogenes in the food production chain. - Studying the microbiota in food production/preparation environments and its impact on food safety and quality. - Exploring the survival strategies of various pathogenic bacteria when exposed to cleaning and disinfection, particularly focusing on biofilm formation and other resistance mechanisms. - Understanding the connection between food spoilage and food waste at the consumer stage of the food chain. Nofima Mat

• What industry does Solveig Langsrud currently work in?

  Solveig Langsrud currently works in the
  Nofima Mat

• What is Solveig Langsrud's area of expertise?

  Solveig Langsrud specializes in
  I am a Research Scientist specializing in microbiology and food technology. My primary area of research involves studying how microbial communities in various food production and preparation environments (including professional settings like fish, meat, and vegetable production, as well as domestic settings) survive, adapt, and impact food safety and quality. My secondary area of research is focusing on how we can support consumers so they do safe choices for themselves and their family, regarding food. By adopting a transdisciplinary approach that bridges the microbial and human worlds, we can uncover new ways to enhance food safety and quality. From 2017 to 2022, I had the privilege of collaborating with distinguished researchers from diverse fields (such as sociology, marketing, anthropology, consumer science, and innovation) to enhance food safety at home. This was part of my role as a coordinator of a H2020 Research and Innovation Action (www.safeconsume.eu). Another significant and challenging aspect of my work is reducing food waste without compromising food safety. Currently, I am leading the Horizon Europe Innovation action, MICROORC (microorc.eu), where I work with an exceptional team of 18 partners from industry and academia. Once again, we are bringing together various disciplines and stakeholders to develop better solutions for European citizens, industries, and policy actors. At the moment, my main research activities include: - Investigating the persistence and spread of Listeria monocytogenes in the food production chain. - Studying the microbiota in food production/preparation environments and its impact on food safety and quality. - Exploring the survival strategies of various pathogenic bacteria when exposed to cleaning and disinfection, particularly focusing on biofilm formation and other resistance mechanisms. - Understanding the connection between food spoilage and food waste at the consumer stage of the food chain.

• Which languages does Solveig Langsrud speak? 

  Solveig Langsrud speaks the following languages:
  No languages available.

• Which industries has Solveig Langsrud previously worked in?   

  Solveig Langsrud has prior experience in the following industries:
  Matforsk

• What is Solveig Langsrud’s work experience?  

  Solveig Langsrud has the following professional experience:
  Nofima Mat , Matforsk .

• How can I find Solveig Langsrud on LinkedIn?  

  You can view Solveig Langsrud’s
  LinkedIn profile at LinkedIn URL.

• What are Solveig Langsrud’s work email addresses?  

  Solveig Langsrud’s work email addresses are
  [email protected] .

• What company does Solveig Langsrud work for?  

  Solveig Langsrud works at
  Nofima Mat