Kristine Myhrer Svartebekk

I have worked as a sensory analyst/project leader at Nofima since 2012. My areas of work are project management of sensory assignments with the use of Nofima’s trained assessors and various consumer panels for both industry and research projects. I have a certificate as a chef, a bachelor’s and master’s degree in food science from NMBU and am working on a PhD in the project Sustainable eaters where I will work on designing interventions to reduce food waste, create healthy and sustainable meals and to increase the recycling of food packaging in Norwegian households.

My Projects

Consumers in a sustainable Norwegian food system

Innovation, consumer insight and processing knowledge for sustainability and health

Canteens as arena for innovation and driver of change for sustainable food habits

Bringing down barriers to children’s healthy eating

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

Optimal salt reduction in smoked salmon

Safe and durable food, optimal packaging concepts and reduced food waste

Environmentally friendly and efficient liquid absorber

Increased value creation of Norwegian Brassica vegetables – mapping sensory quality and plant compounds to improve consumer choice

My publications

A Perspective of Upcycled Food by Norwegian Consumers: The Meaning Without the Word

Økt verdiskaping for norske kålvekster – delrapport 2. Effekt av produksjonsfaktorer på sensorisk- og helserelatert kvalitet i hodekål og blomkål

Økt verdiskaping for norske kålvekster – kartlegging av sensorisk kvalitet og plantestoffer i hodekål, blomkål og bladkål (KålSmak). Delrapport 1

Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits

Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality

Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

Listening to children voices in early stages of new product development through co-creation – Creative focus group and online platform

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Pre-fermentation with lactic acid bacteria in sour beer production

Jordbær – smaken av sommer, men hvordan smaker egentlig sommeren?

Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality in sensory quality