Ragnhild Eg
PhD
Senior Scientist
With a background in cognitive psychology and perception, I have a broad interest in the senses and how they work together to create meaning from our surroundings. I have previously applied this expertise to study how people perceive multimedia and virtual technology, and later expanded into research on how all the senses contribute to food experiences.
I am also committed to sustainability and how we as consumers can contribute to the green transition. At Nofima, we have several projects focusing on sustainable consumer habits and behavior change, including interventions in canteens and local communities.
Furthermore, I work with the presence of digital technology in our food environments; for instance, how screens influence the eating experience and how food-related messages influence us across different platforms.
I have many years’ experience leading study programs and lecturing, with courses such as cognitive psychology, social psychology, multisensory perception, consumer behaviour, methodology, and ethics.
[IKKE PUBLISER: Men vil noen fjerne teksten som står i denne seksjonen fra tidligere av, det som begynner med: “Food plays an important, but often neglected, role …”. Prosjektet er avsluttet.]
