Kristine Myhrer Svartebekk

I am a researcher at Nofima and have worked with sensory and consumer science since 2011. I have extensive experience in the design and execution of sensory analyses and consumer testing, and I work closely with Nofima’s professional, trained sensory panel as well as a range of consumer panels in both industry-oriented assignments and research projects.
My academic background includes a craft certificate as a chef, along with a Bachelor’s and Master’s degree in Food Science from NMBU. I have recently completed a PhD as part of the research project Sustainable Eaters, a multi-year project led by Nofima with the aim of strengthening consumers’ contributions to a more sustainable food system. My doctoral work focused in particular on the development and evaluation of interventions targeting Norwegian households to reduce food waste.

My Projects

Innovation, Consumer Understanding and Sensory Science for Future Food Systems

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

Anchoring acceptance: Exploring consumer understanding and acceptance of upcycled food

From waste to awareness: designing household food waste interventions across consumer profiles

Too good to waste! Short-term and long-term effects of a leftover meals intervention program on household dinner food waste reduction

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

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

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

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

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

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

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

Prosessoptimalisering og mulig bruk av salterstattere med tanke på saltreduksjon i røkte lakseprodukter (OptiSalm). Delrapport for sensorisk profilering av røkt laks med salterstattere

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?