Associate prof. Jakobsen has a MSc. degree in chemistry and biotechnology and a PhD in heterotrophic microbial production of omega-3 fatty acids. Her research activities are mainly related to food microbiology, food safety and shelf-life studies. Associate prof. Jakobsen is also the head of the bachelor program in Food Technology and the master program in Food and Technology. Assoc. Prof. Jakobsen will contribute to WP 2, 6 and 7 with her expertise in food microbiology, food safety and risk assessment