Innovation, consumer and sensory sciences Read in Norwegian Research director Gunnhild Solberg Aarstad Research Director +47 64 97 04 24 Research areas Consumer insight The food industry needs to know what the consumer likes in order to make new food products. Innovation research Three factors – new technology, new sales channels and changing consumption patterns – affect innovation in the food industry. Sensory sciences Sensory science is the study of how our senses are stimulated by sights, smells, tastes, touching or sounds. Trends Our relationship with food is changing as society transforms and evolves. Food systems Everything is connected. Sustainability Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional. Diet and health A healthy, sustainable diet requires knowledge of the interplay between raw materials, ingredients, processes and products. Product development Innovative technology, new raw materials and better utilisation of raw materials. Our researchers are continuously working on many types of product development. Employees Gunnhild Solberg Aarstad Research Director Valérie Lengard Almli Senior Scientist Mats Carlehøg Laura Carraresi Senior Scientist Ragnhild Eg Senior Scientist Mari Øvrum Gaarder Senior Scientist Antje Gonera Senior Scientist Ida Synnøve Bårvåg Grini Senior Adviser Margrethe Hersleth Senior Scientist Stine Alm Hersleth Scientist Gard Wigdahl Karlsnes Aikaterini Katsikari Ph.D. Student Kristine S Myhrer Ph.D. Student Solveig Nersten Mads Erling Pedersen Engineer Josefine Skaret Project Leader/Sensory Scientist Miriam Garcia Valencia Ph.D. Student Paula Varela-Tomasco Senior Scientist
