Company Filing History:
Years Active: 2003
Title: Knut Erik Gulbrandsen: Innovator in Fish Quality Assessment
Introduction
Knut Erik Gulbrandsen is a notable inventor based in Nesttun, Norway. He has made significant contributions to the field of fish quality assessment through his innovative methods and apparatus. His work focuses on enhancing the understanding of fish quality properties, which is crucial for the seafood industry.
Latest Patents
Knut Erik Gulbrandsen holds a patent for a "Method and apparatus for determining quality properties of fish." This invention relates to a method and an apparatus for determining quality properties of fish based on light reflection. A fish and a reflection measurement device with a light emitter and a light receiver are positioned in relation to each other. The light emitter and light receiver of the device are directed towards the fish's inner abdominal wall with peritoneum. The light emitter illuminates an area of the fish through the peritoneum, and the light receiver captures the light reflected from the fish. The intensity of the reflected light is registered in three or more different wavelength bands, in the visible and near-infrared range. The measurement results are processed and entered into an algorithm in a calculation unit, where the algorithm expresses a quality property of the fish. He has 1 patent to his name.
Career Highlights
Knut Erik Gulbrandsen is currently employed at Marine Harvest Norway AS, a leading company in the seafood industry. His work at Marine Harvest focuses on improving fish quality assessment techniques, which are vital for ensuring the freshness and safety of seafood products.
Collaborations
Knut has collaborated with notable colleagues such as Claus Borggaard and Lars Bager Christensen. Their combined expertise contributes to the advancement of innovative solutions in the seafood sector.
Conclusion
Knut Erik Gulbrandsen's contributions to fish quality assessment through his patented invention demonstrate his commitment to innovation in the seafood industry. His work not only enhances the understanding of fish quality properties but also supports the industry's efforts to provide safe and high-quality seafood products.