Solveig Nersten
Since 2021, I have been a project manager/sensory scientist at Nofima’s Department of Innovation, Consumer and Sensory Sciences (SFI).
My areas of work involve project management of sensory assignments with a sensory panel of judges or consumer panel, both for research projects and industry.
I am particularly involved in the development of plant-based foods and sustainable food production, and wrote my master’s thesis in collaboration with Nofima on surplus vegetables as an ingredient in plant-based products. The main focus was on the effect of vegetable pretreatment and use of Norwegian-grown protein crops on falafel consistency.
I have a bachelor’s and master’s degree in Food Science from the Norwegian University of Life Sciences (NMBU), Faculty of Chemistry, Biotechnology and Food Science, Ås, Norway (2016-2021). In addition, I spent two semesters at Wageningen University & Research (WUR) 2018/19.
