About Us



NTNU Coordinators: Nadav Bar and Sigurd Skogestad, The Process System Engineering (PSE) group has a sound knowledge in modeling and analysis of processes for industrial applications, resulting in increasing production, solving process bottlenecks, optimizing processes, increasing safety of products and processes (see publications Bar, CV and Research at the Department of Chemical Engineering at NTNU). We often applied our methods in the industry (See group website). The group’s experience in industrial processes, their training as systems engineers, having the resources that NTNU provides, and the experience of Skogestad, director of the Subsea production and processing (SUBPRO) center, making the group a strong candidate for leading the project successfully.

Nofima: Europe’s largest industry-oriented institute. Competences in food microbiology, food quality, food durability studies, fish and meat raw material quality, and processing and storage (highly relevant for WP6). Nofima also has facilities for sensory analysis, including texture, visual appearance, and a trained sensory panel (WP2).

University of Helsinki – Finland: Pioneering the next generation sequencing (NGS) technologies in Finland (WP3). Sequencing de novo of the first bacterial genome, the first metagenome in Finland. The group has been instrumental in a first large genome project in Finland (Ahola et al. 2014).

University of Ulm – Germany: long experience with regulation of biofilm formation and virulence of LM by the agr peptide sensing system (highly relevant for WP5). A number of molecular tools for LM were successfully designed (work similar to T5.1, see Riedel’s CV) by the group and have since then been utilized and further developed extensively by others.

UGAL – Romania: specialists in traditional and molecular microbiological methods, genetic engineering techniques (WP5) and thermal and alternative food preservation techniques.

Universidad Autonoma de Barcelona – Spain: experience in the application of HHP for food preservation and transformation. Participated in numerous national and European research projects. Experience in the use of flow cytometry to evaluate a range of physiological parameters from food-borne pathogenic bacteria after exposure to food-relevant stresses.

University of Porto, Portugal: Competences in molecular characterization (e.g. PCR; relevant for WP3) and cellular biology of bacteria related to foodborne diseases, especially LM.

APA Processing – Barcelona, Spain

NOEL – Spain

Executive Team (email to et@safe-food.eu) is the team that is responsible for the execution of decisions, communications and monitoring.

Currently (until September 2017), it consists of Prof. Luisa Peixe (PT), Dr. Trond Løvdal (NOFIMA), and Dr. Nadav Bar (NTNU).


NTNU - Norwegian University of Science and Technology

NTNU – Norwegian University of Science and Technology