Senior Scientist at Nofima Dagbjørn performs research in many fields related to heat treatment of food products, especially heat transport, inactivation of microorganisms, and heat-induced changes in quality. He is applying the knowledge gained from his 28 years within research into all kinds of foods. In his current research, the focus is on seafoods like cod and seaweeds. Based on these research areas, he assists the food industry and participates in and manages research projects.