Turid Rustad, is Professor in Food science at Department of Biotechnology and Food Science, NTNU. Her main fields of competence are biochemistry and quality of marine raw material and how these change during processing. Turid Rustad has extensive experience in characterization of fish using different chemical and biochemical techniques and also a wide experience in research on utilization of fish by-products. She has taken part in and many national, nordic and international research projects. She is currently coordinator for a JPI project and is also participating in several ERAnet projects.