Dr. Hildur Inga Sveinsdóttir is a project manager in the Value chain group who has through her work focused on food quality, fish shelf life and processing and product development. Dr. Sveinsdóttir also holds a part time position at the University of Iceland as adjunct professor and teaches in several courses on food processing, preservation techniques and food quality, and has supervised several MSc. and B.Sc. students in their research projects.