Edel O. Elvevoll

Edel O. Elvevoll is a Professor of Industrial Food Science at the Norwegian Fisheries College, part of UiT The Arctic University of Norway. She holds an MSc in Engineering from NTNU/RWTH Aachen (1983) and a PhD from NTNU (1988).

• Research Focus: Seafood health effects, processing impact on nutritional quality, marine low-trophic resources, and environmental toxins
• Teaching: Food safety, unit operations in food industry, design of food production facilities
• Research Groups: Affiliated with the Seafood Science research group and SECURE project
• Collaborations: Extensive work with international committees and projects like SEYFISH (H2020), SDCS, and AQUAVITAE (H2020)

Her recent publications address marine resource utilization, food safety (heavy metals, POPs), and environmental impact assessments. Articles highlight innovations in lipid extraction methods, bioactive peptides, and sustainable aquaculture solutions. Key subfields include seafood processing, nutrient retention, marine toxin analysis, and climate performance.

Edel O. Elvevoll contributes to policy discussions through roles in the Norwegian Scientific Committee for Food and Environment (VKM) and interdisciplinary workshops on sustainable blue food systems.