Ingebrigt Bjørkevoll
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Ingebrigt Bjørkevoll is a researcher at Møreforsking and holds a Master of Fisheries Science from UiT The Arctic University of Norway, specialising in food chemistry and seafood microbiology. His work focuses on quality analysis, processing, and shelf life of seafood.
Ingebrigt has contributed to research on quality assessment and processing in the seafood industry since 1999, working with products such as salted fish, salted and dried fish, dried fish, sea cucumber, farmed fish, and pink salmon. He has led and participated in numerous projects across the value chain, building strong expertise in fisheries and raw material quality — from processing methods and product quality to seafood market development.
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