Jørgen Lerfall

Jørgen Lerfall is a Professor and Head of the Food Science Division at the Department of Biotechnology and Food Science, Faculty of Natural Sciences, Norwegian University of Science and Technology (NTNU). His research focuses on optimizing raw material and product quality in fish and seafood processing, with specialization in Atlantic salmon and cod. He coordinates NTNU's priority research area 'Optimal utilization of the ocean's natural resources' (OptiMat) and leads multiple funded projects.

Research interests center on:

• Processing technologies (salt curing, drying, smoking, heat processing)
• Quality characterization (chemical, physicochemical, physical, sensorial, microbial)
• Shelf-life extension through innovative methods like soluble gas stabilization
• Advanced analytical techniques including spectroscopy and chromatography

Recent publications (2024-2025) demonstrate strong focus on:

• Seafood preservation technologies (soluble gas stabilization, superchilling)
• Quality optimization across species (salmon, cod, plaice, sea urchin)
• Sustainable packaging solutions and smart indicators
• Nutritional and biochemical mechanisms in aquaculture

He directs significant research infrastructure including UHPLC-DAD, HPLC systems, GC-FID, Raman spectrometers, and texture analyzers. Current projects focus on renewable salmon pigments, Listeria control in seafood chains, and commercializing soluble gas stabilization technology.