Found 102 publications.
Sustainable bioproduction of animal proteins for human consumption and optimizing the use of protein rich by-products from the food industry
2022 Doctoral dissertation
Implementing Sustainable Meals at Norwegian Folk High Schools. A Qualitative Study of Barriers and Opportunities.
Food and beverage pairing from a sensory and cultural perspective
2021 Doctoral dissertation
Strategies to reduce the sugar content of dairy products targeted at children
Sustainable use of rest raw materials: Properties of collagen from turkey (Meleagris gallopavo) and potential pharmaceutical and biomedical applications
Radical innovation in a conservative industry. Selected cases of new product development in the Norwegian food industry
New methodologies in sensory and consumer research with preadolescents to guide product development of healthy, child-centred food
Taste sensitivity and food liking in preadolescent children
Drivers behind variation in welfare, quality, and production performance in Atlantic salmon farming produktion data
Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing
Found 102 publications. Showing page 3 of 11:
