Nina Veflen Olsen

I am working as a researcher within the “Food and Consumer” group, with a specific interest in product development management, consumer behaviour, and user driven innovations. I have previously been investigating strategic alliances in product development, market oriented development processes, and distributor brand development. Investigating consumer dilemmas in relation to food choice, and consumer perception of novel products and processes are areas I have been working in. I received my doctorate (Dr.Oecon) from the Norwegian School of Management. The title of my dissertation was: Incremental Product Development: Four Essays on activities, resources and actors.

+47 64 97 04 95

nina.veflen.olsen@nofima.no

Ås

Consumer and Sensory Sciences

See publications in Cristin

My Projects

SafeConsume

Safer food through better kitchen hygiene

2017 - 2022

My publications

Nina Veflen Olsen has 44 publications at Nofima:

Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions

Food Control, 2022
Academic article

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

2021
Academic chapter/article/Conference paper

Choice probability for apple juice based on novel processing techniques Investigating the choice relevance of mean-end-chains

Food Quality and Preference, 2011
Academic article

My Projects

Safer food through better kitchen hygiene

My publications

Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

Situated food safety behavior

Situated Food Safety Risk and the Influence of Social Norms

Social norms and risk communication

How good are ideas identified by an automatic idea detection system?

Forbrukeres matadferd på kjøkkenet

Food Scares: Reflections and Reactions

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Environmental profile, packaging intensity and food waste generation for three types of dinner meals

Social media, new digital technologies and their potential application in sensory and consumer research

Dish composition: children’s mental representation and expected liking

Økologisk mat i storhusholdninger – utfordringer og muligheter

Strategic alliances in new product development: A literature review

Food safety assurance systems: Food safety and ethics

Ethies and food safety

SO-PLS as an exploratory tool for path modelling

Hamburger hazards and emotions

Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Cooking hamburgers at home – consumer preferences, internal color and survival of shigatoxigenic Eschericia coli

Consumer science at the interface of sensory and marketing

Meal Mapping

Analysing relations between specific and total liking scores

Interactive toolbox for product development

Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

The convenience consumer’s dilemma

Systems of attitudes towards production in the pork industry. A cross-national study

Consumers’ perceptions of HPP and PEF food products

Combining extrinsic and intrisic information in consumer acceptance studies

Drivers of food SMEs network success: 101 tales from Norway

Consumer satisfaction with pork meat and derived products in five European countries

Incremental innovation: a way to handle friction?

Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector

Choice probability for apple juice based on novel processing techniques Investigating the choice relevance of mean-end-chains

Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues

Handling of individual differences in rating-based conjoint analysis

101 historier om innovasjon i SMB-nettverk

Processes and Outcomes of Distrubutor Brand New Product Development: An Exploratory Examination

Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude

Consumer acceptance of high-pressure processing and pulsed-electric field: a review

Better quality packaging for long shelf life

101 historier om innovasjon i SMB-nettverk

Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

Market scanning for new service development