My research interests covers food production in broad terms and origins in a systems oriented approach. The driving force lies in the interes to create an improved knowledge base for production of healthy and safe foods of a high culinary quality while incorporating sustainability and compettitivenes of the food sector. Specific research activities are. Development of new production systems for production of meals for distribution (catering), also comprising optimisation of conditions for innovation and collaboration between parties to achieve an improved utilisation of knowledge and resources. Improvement of hygienic design of equipment and production facilities, education and knowledge transfer to the industry, which includes participation in two EU projects. Matematical modelling and simulation of food production systems in order to increase flexibility, reduce process steps and improve control and automation of continuous processes. Rheological measurements on highly viscous foods and texturerising by use of extrusion is concentrated on creating better understandig of fluid mechanics i processes in order to improve process control. Finally I take great interest in innovation, managemenat and project management.