Titel/arbetsområde

Professor in Food Hygiene

Nuvarande anställning

Since 2006 Full Professor in Food Hygiene, Department of Restaurant and Culinary Arts, Örebro University

Tidigare anställningar

1971-1979: Pro tem. Veterinary Surgeon in different regions in Sweden, totally 1 year, 2 months, 27 days
1980-1982: Pro tem. Head of Veterinary Service and Food Control County Administration of Skaraborg, totally 2 months 14 days
1972: pro tem. Meat Inspector Officer 23 days
1972, February - November: Assistant Lecturer, Department of Food Hygiene, Royal Veterinary College, Stockholm
1972, December - 1973 June: Adviser in Food Hygiene, National Veterinary Institute, Stockholm
1973 July - 1975 July: Assistant Lecturer, Department of Food Hygiene, Royal Veterinary College
1975 June to 1976: July Meat Inspector Officer at Lövsta Poultry slaughter house (part-time)
1975 August - 1977 June pro tem.: Associate Professor, Department of Food Hygiene
1978 June - 1979 April: Associate Professor , Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala
1979 May - 1983 March: Professor, Department of Food Hygiene
1983 April – 2005 Full Professor and Chair of the Department of Food Hygiene

Forskning

My scientific activity is mainly directed to food-bore infections and intoxications. I am partly working with general risk assessment such as what does the presence of a certain pathogen microorganism in food mean, which steps should be taken with such a finding and how do we prevent the food to be contaminated; that is, dangerous to the consumer, partly more specific with a couple of pathogens. We work with bacterial strains which are isolated from food, diseased humans and animals. Characterization of bacteria is important to gain knowledge about, and also to identify, infectious sources and routes. My thesis has the title "Salmonella in sewage in sludge. Serological profiles of isolates, their removal and/or survival in relation to potential health hazards to man and animals."

Undervisning

I am responsible and also main teacher at the course Food, beverage and safety, 7,5 hsp at Department of Restaurant & Culinary Arts, Örebro university. Teaching subjects: Food-borne Infections and intoxications, general food bacteriology, egg and egg products, milk and dairy products, meat and meat products, spices, keeping quality promoting measures, bread and bakery products, HACCP, personal hygiene, drinking water and sewage, general food hygiene, molecular gastronomy xxx