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Hildur Inga Sveinsdóttir

Hildur-inga-Sveinsdottir-svhv-1-768x1064.jpg
Supervisor, Lecturer, Head of line

Hildur Inga Sveinsdóttir

Supervisor, Lecturer, Head of line
PhD
Specialization
Quality Management of Fish Handling and Processing
Iceland

Education

  • PhD, Food Scicence, University of Iceland, 2020
  • MSc, Food Science, University of Iceland, 2016

Supervision

Final project
Utilisation of cod processing side streams (heads and backbones) for improved fishmeal production
PDF
Hanbing Zhang
2024
Final project
Effects of turmeric on quality attributes of brine salted dried Atlantic pollock (Pollachius virens).
PDF
Thapeetha Yoganathan
2019
Final project
Properties and utilisation of golden redfish (Sebastes marinus) head.
PDF
Olumide Samson Fawale
2018
Final project
Oxidation of lipids on mackerel fillets during cooking
PDF
Hang Lu
2017
Final project
Effects of temperature fluctuations on the physicochemical properties of Atlantic mackerel (Scomber scombrus) and redfish (Sebastes marinus) during frozen storage
PDF
May Zun Phyo
2017
Final project
The effects of different salting procedures on physical and chemical properties of heavily salted Atlantic mackerel (Scomber scombrus)
PDF
Moe Pwint Phyu Oo
2017