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Kolbrun Sveinsdottir

Kolbrun_Sveinsdottir_svhv_IMG_8751.jpg
Supervisor

Kolbrun Sveinsdottir

Ph.D.
Iceland
Matís - Icelandic Food and Biotech R&D

Education

  • Ph.D., Food Science, University of Iceland

Organisation

Matís - Icelandic Food and Biotech R&D

Supervision

Final project
Development of a sensory scheme and packaging recommendations for smoke-dried catfish for export.
PDF
Oluwakemi Mariam Emmanuel
2021
Final project
Effects of turmeric on quality attributes of brine salted dried Atlantic pollock (Pollachius virens).
PDF
Thapeetha Yoganathan
2019
Final project
Development of a Quality Index Method (QIM) scheme for farmed Senegalese sole (Solea senegalensis) and its application in a shelf life study.
PDF
Abibatu Conteh
2018
Final project
Measures to improve the safety and quality of scombroid fish in Mozambique: the methodology of quality index method and histamine measurements.
PDF
Argelio Americo Cuamba
2018
Final project
Transfer of sensory methodology to artisanal fisheries by development and application of quality index method (QIM)
PDF
Ritha John Mlingi
2017
Final project
The effect of different marination procedures on the quality of Blue whiting (Micromesistius poutassou)
PDF
Carina Fernandes
2016
Final project
Development of quality index method (QIM) scheme for pollock (Pollock viren) fillets and application in a shelf life study.
PDF
Yanara Tamarit
2015
Final project
Development and application of quality index method scheme for fresh farmed Atlantic salmon (Salmo salar) fillets and whole fish
PDF
Jullan Benoie Georges Defoe
2014
Final project
Development and application of quality index method (QIM) in quality determination and shelf life study of Red fish fillets: The effect of bleeding, superchilling and packaging in modified atmosphere
PDF
Winnie Ng'endo Githu
2012
Final project
Quality changes of fish from catch to processing and during storage with focus on cooling practices and practical application in Sierra Leone
PDF
Hoki Massaquoi
2011
Final project
Development of quality index method (QIM) scheme for Arctic charr (Salvelinus alpinus) fillets and application in shelf life study simulating sea and air transport (abstract)
PDF
Tran Thi My Hanh
2010
Final project
Quality Index Method (QIM) for frozen-thawed Atlantic mackerel (Scomber scombus) stored in ice: development and application in a shelf life study
PDF
Patricia Jorge Nobre Leite Miranda Alfama
2009
Final project
The effects of temperature abuse at the beginning of storage on the quality and shelf life of fresh water arctic char (Salvelinus alpinus)
PDF
Cyprian Ogombe Odoli
2006
Final project
Combined application of modified atmosphere packaging (MAP) and superchilled storage to extend the shelf-life of fresh cod (Gadus morhua) loins
PDF
Tao Wang
2005
Final project
Development of a Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and consumer acceptance
PDF
Alma Cardenas Bonilla
2004
Final project
Freshness assessment of herring stored in ice using different methods
PDF
Mai Thi Tuyet Nga
2002
Final project
Shelf life of red fish stored in ice and MAP (modified atmosphere packaging). Development of the Quality Index Method for MAP red fish
PDF
Estela Chichava Juliao Mausse
2000

Activities

Workshop

Fish quality and training in sensory evaluation of fish freshness

18.11.2019 - 22.11.2019
Tanzania
17 13 4