Katerina Kousoulaki
PhD, MSc, BSc is a Senior Research Scientist at Nofima (Norway)
Katerina Kousoulaki, PhD, MSc, BSc is a Senior Research Scientist at Nofima (Norway), specialising in nutrition and aquaculture technology. She has over 30 years of experience in industry and research institutes, with a strong track record in both academic and applied R&D. Her work focuses on sustainable aquaculture, including the development and processing of novel animal- and plant-based raw materials for food, feed materials and nutraceuticals, with emphasis on sidestream and low-trophic biomass such as small pelagics and microalgae.
She currently coordinates major international projects, including Millennial Salmon (Research Council of Norway) and BLUEWAYSE (SBEP Cofund), and recently led AQUABIOPRO-FIT (Horizon 2020). She is actively involved in numerous national and international initiatives on ingredient innovation, fish nutrition, and production biology across species such as salmon, seabass and seabream.
Kousoulaki holds degrees from the University of Athens and Wageningen University and is engaged in teaching, supervision and scientific publishing.
Katerina Kousoulaki
PhD, MSc, BSc is a Senior Research Scientist at Nofima (Norway)
Katerina Kousoulaki, PhD, MSc, BSc is a Senior Research Scientist at Nofima (Norway), specialising in nutrition and aquaculture technology. She has over 30 years of experience in industry and research institutes, with a strong track record in both academic and applied R&D. Her work focuses on sustainable aquaculture, including the development and processing of novel animal- and plant-based raw materials for food, feed materials and nutraceuticals, with emphasis on sidestream and low-trophic biomass such as small pelagics and microalgae.
She currently coordinates major international projects, including Millennial Salmon (Research Council of Norway) and BLUEWAYSE (SBEP Cofund), and recently led AQUABIOPRO-FIT (Horizon 2020). She is actively involved in numerous national and international initiatives on ingredient innovation, fish nutrition, and production biology across species such as salmon, seabass and seabream.
Kousoulaki holds degrees from the University of Athens and Wageningen University and is engaged in teaching, supervision and scientific publishing.