Cecilie Salomonsen

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About

Cecilie Salomonsen is a leading researcher in food processing and automation, with a particular focus on the application of robotics and sensor technology in the seafood industry. Her work centers on developing intelligent systems to improve the efficiency, precision, and hygiene of fish processing, a critical area for Norway’s aquaculture sector. Her most cited study, "Towards robotic post-trimming of salmon fillets" (2016), with 20 citations, lays the groundwork for automating one of the most labor-intensive tasks in salmon production: the removal of fat, bones, and defects. This research addresses a key industrial challenge by exploring how machine vision and robotic manipulation can replicate the skill of human trimmers, aiming to reduce waste and increase throughput. Salomonsen’s contributions are notable for bridging the gap between theoretical robotics and practical, high-volume food manufacturing. Her work has helped define the technical requirements for a new generation of adaptive, sensor-guided trimming systems, making her a key figure in the ongoing digital transformation of the global seafood industry.