Pierrick holds a Ph.D. in marine biotechnology and food science with
specialization in processing and quality of seaweeds as food ingredient, from
the Norwegian University of Science and Technology (NTNU) in 2019. During his
doctoral work, he studied the effects of preservation methods (e.g. drying,
fermentation, freezing) as well as other processes on the nutrient content,
food safety and sensory quality of relevant seaweed species for food.
After his master's degree in marine biology and aquaculture from
the University of Montpellier, France, in 2008, he worked with fry production
of both halibut and cod as well as seaweed and kelp cultivation, in Scotland,
Norway and Brazil. His work experience in the private sector is linked to
research and development.
Pierrick has worked as a researcher at Møreforsking since 2013 and
belongs to seafood quality group. He mainly works with projects within the
production and processing of seaweeds. Through his work, he has disseminated
knowledge through international publishing and participation in conferences.