Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands. Dr. Eirin Marie Skjøndal Bar holds a Ph.D. In Engineering Design andMaterials from the Department of Engineering Design and Materials at the NorwegianUniversity of Science and Technology. Her thesis titled Advanced Food ProcessingEquipment Design for a sustainable Salmonid Fish Industry in Norway were written withfocus on how design of food processing equipment is affecting the possibility of improvingthe sustainability of food production and food products. At present, she is working as aresearch scientist at SINTEF Fisheries and Aquaculture, an independent researchinstitution. Research interests are within the field of sustainable food processing andproduction, food processing equipment design and development, sustainable innovationand knowledge transfer, hygienic design and automation of food processing. Dr. Gun Wirtanen graduated from the Helsinki University of Technology in1988 and received her doctoral degree in 1996. She is an external lecturer in processhygiene at the University of Helsinki from 2001 onwards. Gun Wirtanen is or has beenboard member of the professional organisations such as the R3Nordic Association inContamination Control and Cleanroom Technology, the Society of Food Sciences (ETS ry;in Finland), Food Hygiene Group & European Hygienic Engineering & Design Group(EHEDG) Executive Committee. She has been Senior Research Scientist and Senior Expertat VTT Technical Research Centre of Finland from 1988 to 2013. She was AssociateProfessor in Hygienic design and cleaning operations at Technical University of Denmark(DTU), National Food Institute from November 2014 to April 2016. Gun Wirtanencoordinated Finnish, Nordic and European projects, including SAFOODNET (EU) 2006-2009; the Nordic projects "Sanitation of dairies", 1994-96, "Evaluation of cleaning agentsand disinfectants for use in dairies: methods and mechanisms" 1997-2000 and "DairyNet:Hygiene Control in dairies" 2001-2004. Gun Wirtanen has been an external evaluator offour international doctoral theses, opponent of one international doctoral thesis,supervised three doctoral, twelve Master and six Bachelor theses. She has written morethan 350 publications (in English, Finnish and Scandinavian languages) as well as editingproceedings for the annual R3Nordic symposia. Recent publication: Biofilm risks. In:Handbook of Hygiene Control in the Food Industry, 2nd ed., Elsevier, 2016 (in press).

• 1. Nutrition and Health aspects of Traditional and Ethnic Foods in Nordic countries. An approach through Nordic food culture and traditions2. Food, Nutrition and Health in Norway (including Svalbard)3. Food, Nutrition and Health in Sweden4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands)5. Food, Nutrition and Health in Finland (including Åland)6. Food, Nutrition and Health in Iceland7. Food, Nutrition and Health in Sapmi8. Common Nutrition and Health issues: Nordic Nutrition Recommendations9. Environmental Sustainability Issues Regarding Nordic Food Production10. Common regulatory issues and suggestions for harmonization of regulations11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands. Dr. Eirin Marie Skjøndal Bar holds a Ph.D. In Engineering Design andMaterials from the Department of Engineering Design and Materials at the NorwegianUniversity of Science and Technology. Her thesis titled Advanced Food ProcessingEquipment Design for a sustainable Salmonid Fish Industry in Norway were written withfocus on how design of food processing equipment is affecting the possibility of improvingthe sustainability of food production and food products. At present, she is working as aresearch scientist at SINTEF Fisheries and Aquaculture, an independent researchinstitution. Research interests are within the field of sustainable food processing andproduction, food processing equipment design and development, sustainable innovationand knowledge transfer, hygienic design and automation of food processing. Dr. Gun Wirtanen graduated from the Helsinki University of Technology in1988 and received her doctoral degree in 1996. She is an external lecturer in processhygiene at the University of Helsinki from 2001 onwards. Gun Wirtanen is or has beenboard member of the professional organisations such as the R3Nordic Association inContamination Control and Cleanroom Technology, the Society of Food Sciences (ETS ry;in Finland), Food Hygiene Group & European Hygienic Engineering & Design Group(EHEDG) Executive Committee. She has been Senior Research Scientist and Senior Expertat VTT Technical Research Centre of Finland from 1988 to 2013. She was AssociateProfessor in Hygienic design and cleaning operations at Technical University of Denmark(DTU), National Food Institute from November 2014 to April 2016. Gun Wirtanencoordinated Finnish, Nordic and European projects, including SAFOODNET (EU) 2006-2009; the Nordic projects "Sanitation of dairies", 1994-96, "Evaluation of cleaning agentsand disinfectants for use in dairies: methods and mechanisms" 1997-2000 and "DairyNet:Hygiene Control in dairies" 2001-2004. Gun Wirtanen has been an external evaluator offour international doctoral theses, opponent of one international doctoral thesis,supervised three doctoral, twelve Master and six Bachelor theses. She has written morethan 350 publications (in English, Finnish and Scandinavian languages) as well as editingproceedings for the annual R3Nordic symposia. Recent publication: Biofilm risks. In:Handbook of Hygiene Control in the Food Industry, 2nd ed., Elsevier, 2016 (in press).

• 1. Nutrition and Health aspects of Traditional and Ethnic Foods in Nordic countries. An approach through Nordic food culture and traditions2. Food, Nutrition and Health in Norway (including Svalbard)3. Food, Nutrition and Health in Sweden4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands)5. Food, Nutrition and Health in Finland (including Åland)6. Food, Nutrition and Health in Iceland7. Food, Nutrition and Health in Sapmi8. Common Nutrition and Health issues: Nordic Nutrition Recommendations9. Environmental Sustainability Issues Regarding Nordic Food Production10. Common regulatory issues and suggestions for harmonization of regulations11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands. Dr. Eirin Marie Skjøndal Bar holds a Ph.D. In Engineering Design andMaterials from the Department of Engineering Design and Materials at the NorwegianUniversity of Science and Technology. Her thesis titled Advanced Food ProcessingEquipment Design for a sustainable Salmonid Fish Industry in Norway were written withfocus on how design of food processing equipment is affecting the possibility of improvingthe sustainability of food production and food products. At present, she is working as aresearch scientist at SINTEF Fisheries and Aquaculture, an independent researchinstitution. Research interests are within the field of sustainable food processing andproduction, food processing equipment design and development, sustainable innovationand knowledge transfer, hygienic design and automation of food processing. Dr. Gun Wirtanen graduated from the Helsinki University of Technology in1988 and received her doctoral degree in 1996. She is an external lecturer in processhygiene at the University of Helsinki from 2001 onwards. Gun Wirtanen is or has beenboard member of the professional organisations such as the R3Nordic Association inContamination Control and Cleanroom Technology, the Society of Food Sciences (ETS ry;in Finland), Food Hygiene Group & European Hygienic Engineering & Design Group(EHEDG) Executive Committee. She has been Senior Research Scientist and Senior Expertat VTT Technical Research Centre of Finland from 1988 to 2013. She was AssociateProfessor in Hygienic design and cleaning operations at Technical University of Denmark(DTU), National Food Institute from November 2014 to April 2016. Gun Wirtanencoordinated Finnish, Nordic and European projects, including SAFOODNET (EU) 2006-2009; the Nordic projects "Sanitation of dairies", 1994-96, "Evaluation of cleaning agentsand disinfectants for use in dairies: methods and mechanisms" 1997-2000 and "DairyNet:Hygiene Control in dairies" 2001-2004. Gun Wirtanen has been an external evaluator offour international doctoral theses, opponent of one international doctoral thesis,supervised three doctoral, twelve Master and six Bachelor theses. She has written morethan 350 publications (in English, Finnish and Scandinavian languages) as well as editingproceedings for the annual R3Nordic symposia. Recent publication: Biofilm risks. In:Handbook of Hygiene Control in the Food Industry, 2nd ed., Elsevier, 2016 (in press).

• 1. Nutrition and Health aspects of Traditional and Ethnic Foods in Nordic countries. An approach through Nordic food culture and traditions2. Food, Nutrition and Health in Norway (including Svalbard)3. Food, Nutrition and Health in Sweden4. Food, Nutrition and Health in Denmark (including Greenl;and and Faroe Islands)5. Food, Nutrition and Health in Finland (including Åland)6. Food, Nutrition and Health in Iceland7. Food, Nutrition and Health in Sapmi8. Common Nutrition and Health issues: Nordic Nutrition Recommendations9. Environmental Sustainability Issues Regarding Nordic Food Production10. Common regulatory issues and suggestions for harmonization of regulations11. Future Outlooks: Nordic Gastronomy in Food Marketing and Catering