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Biography Margrethe Hersleth

I am a senior research scientist in Nofima, where I have been working since 1992. My research areas are sensory perception of food, factors that affects food intake and general consumer insight. My interests also include children’s learning mechanisms for a healthy and varied diet, and development of methods for sensory measurements and consumer-studies. In addition, I have a part-time job as an associate professor at NMBU where I teach sensory- and consumer sciences at bachelor and master levels. My background is MSc in food sciences from NMBU in 1985 followed by a PhD in 2005. During these years I worked in the ministry of agriculture, in Tine SA and in Matforsk as an adviser in quality systems projects and product improvement projects inthe food industry. I have international research experience through periods of visit in US, Italy and Denmark, participation in EU-projects and international sensory organisations (ESN and E3S).

Margrethe has 56 scientific publications in Cristin:

Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod; 2016: A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2015: Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Hersleth, Margrethe; Monteleone, Erminio; Segtnan, Anne; Næs, Tormod; 2015: Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

Næs, Tormod; Segtnan, Anne; Granli, Britt Signe; Menichelli, Elena; Hersleth, Margrethe; 2015: Stability in consumer responses to familiar and new chocolates during a period of exposure

Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valerie Lengard; Hersleth, Margrethe; Vorre, Aase; Honkanen, Pirjo; 2015: Dish composition: children’s mental representation and expected liking

Paulsen, Morten T.; Paulsen, Morten Thyregod; Rognså, Guro H.; Hersleth, Margrethe; 2015: Consumer perception of food-beverage pairings: the influence of unity in variety and balance

Hersleth, Margrethe; Almli, Valerie Lengard; 2015: Metoder for forbrukertester

Hersleth, Margrethe; 2015: Forskning

Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong; 2015: Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Menichelli, Elena; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2014: Alternative methods for combining information about products, consumers and consumers' acceptance based on path modelling

Paulsen, Morten Thyregod; Nys, Alexia; Kvarberg, Randi; Hersleth, Margrethe; 2014: Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Almli, Valerie Lengard; Hersleth, Margrethe; 2013: Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Hersleth, Margrethe; Næs, Tormod; Guerrero, Luis; Claret, Anna; Recchia, Annamaria; Dinnella, Caterina; Monteleone, Erminio; 2013: Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain

Lunde, Kathrine; Skuterud, Ellen; Lindahl, Gunilla; Hersleth, Margrethe; Egelandsdal, Bjørg; 2013: Consumer acceptability of differently processed bacons using raw materials from entire males

Næs, Tormod; Monteleone, Erminio; Segtnan, Anne; Hersleth, Margrethe; 2013: A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Oellingrath, Inger Margaret; Hersleth, Margrethe; Svendsen, Martin Veel; 2013: Association between parental motives for food choice and eating patterns of 12- to 13-year old Norwegian children

Paulsen, Morten Thyregod; Næs, Tormod; Ueland, Øydis; Rukke, Elling-Olav; Hersleth, Margrethe; 2013: Preference mapping of salmon-sauce combinations: The influence of temporal properties

Vanhonacker, Filiep; Kühne, Bianka; Gellynck, Xavier; Guerrero, Luis; Hersleth, Margrethe; Verbeke, Wim; 2013: Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Guerrero, Luis; Claret, Anna; Verbeke, Wim; Vanhonacker, Filiep; Enderli, Géraldine; Sulmont-Rossé, Claire; Hersleth, Margrethe; Guàrdia, Maria Dolors; 2012: Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Hersleth, Margrethe; Næs, Tormod; Rødbotten, Marit; Lind, Vibeke; Monteleone, Erminio; 2012: Lamb meat - Importance of origin and grazing system for Italian and Norwegian consumers

Lunde, Kathrine; Egelandsdal, Bjørg; Skuterud, Ellen; Mainland, Joel D.; Lea, Tor Erling; Hersleth, Margrethe; Matsunami, Hiroaki; 2012: Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Paulsen, Morten Thyregod; Ueland, Øydis; Nilsen, Asgeir; Öström, Åsa; Hersleth, Margrethe; 2012: Sensory perception of salmon and culinary sauces - An interdisciplinary approach

Verbeke, Wim; Pieniak, Zuzanna; Guerrero, Luis; Hersleth, Margrethe; 2012: Consumers’ awareness and attitudinal determinants of European Union quality label use on traditional foods

Almli, Valerie Lengard; Næs, Tormod; Enderli, Géraldine; Sulmont-Rosse, Claire; Issanchou, Sylvie; Hersleth, Margrethe; 2011: Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway

Almli, Valerie Lengard; Verbeke, Wim; Vanhonacker, Filiep; Næs, Tormod; Hersleth, Margrethe; 2011: General image and attribute perceptions of traditional food in six European countries

Hersleth, Margrethe; Almli, Valerie Lengard; Verbeke, Wim; Guerrero, Luis; Næs, Tormod; 2011: Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2011: Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

Vanhonacker, F.; Almli, Valerie Lengard; Hersleth, Margrethe; Verbeke, W.; 2010: Profiling European traditional food consumers

Guerrero, Luis; Claret, Anna; Verbeke, Wim; Enderli, Geraldine; Zakowska-Biemans, Sylwia; Vanhonacker, Filiep; Issanchou, Sylvie; Sajdakowska, Marta; Scalvedi, Luisa; Granli, Britt Signe; Contel, Michele; Hersleth, Margrethe; 2010: Perception of traditional food products in six European regions using free word association

Hersleth, Margrethe; Almli, Valerie Lengard; Verbeke, W.; Guerrero, Luis; Næs, Tormod; 2010: Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Johansen, Susanne Margrete Bølling; Hersleth, Margrethe; Næs, Tormod; 2010: A new approach to product set selection and segmentation in preference mapping

Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2010: Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Johansen, Susanne Margrete Bølling; Næs, Tormod; Øyaas, Jorun; Hersleth, Margrethe; 2010: Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Lunde, Kathrine; Skuterud, Ellen; Egelandsdal, Bjørg; Furnols, Maria Font i; Nute, Geoffrey R.; Bejerholm, Camilla; Nilsen, Asgeir; Stenstrøm, Yngve; Hersleth, Margrethe; 2010: The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

Lunde, Kathrine; Skuterud, Ellen; Hersleth, Margrethe; Egelandsdal, Bjørg; 2010: Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

Næs, Tormod; Almli, Valerie Lengard; Johansen, Susanne Margrete Bølling; Hersleth, Margrethe; 2010: Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Næs, Tormod; Lengard, Valérie; Johansen, S. Bølling; Hersleth, Margrethe; 2010: Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Vanhonacker, Filiep; Verbeke, Wim; Guerrero, Luis; Claret, Anna; Conte, Michele; Scalvedi, Luisa; Zakowska-Biemans, Sylwia; Gutkowska, Krystyna; Sulmont-Rosse, Claire; Raude, Jocelyn; Granli, Britt Signe; Hersleth, Margrethe; 2010: How European Consumers Define the Concept of Traditional Food: Evidence From a Survey in Six Countries

Guerrero, Luis; Guàrdia, Maria Dolors; Xicola, Joan; Verbeke, Wim; Vanhonacker, Filiep; Zakowska-Biemans, Sylwia; Sajdakowska, Marta; Sulmont-Rossé, C; Issanchou, Sylvie; Contel, Michele; Scalvedi, M. Luisa; Granli, Britt Signe; Hersleth, Margrethe; 2009: Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Lind, Vibeke; Berg, Jan; Eik, Lars Olav; Eilertsen, Svein; Mølmann, Jørgen; Hersleth, Margrethe; Afseth, Nils Kristian; Haugland, Espen; 2009: Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures

Lind, Vibeke; Berg, Jan; Eik, Lars Olav; Mølmann, Jørgen; Haugland, Espen; Jørgensen, Marit; Hersleth, Margrethe; 2009: Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Pieniak, Zuzanna; Verbeke, Wim; Vanhonacker, Filiep; Guerrero, Luis; Hersleth, Margrethe; 2009: Association between traditional food consumption and motives for food choice in six European countries

Romano, R; Brockhoff, PB; Hersleth, Margrethe; Tomic, O; Næs, Tormod; 2008: Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

Martens, Harald; Kohler, Achim; Afseth, Nils Kristian; Wold, Jens Petter; Hersleth, Margrethe; Berget, Ingunn; Ådnøy, Tormod; Skaugen, Morten; Isaksson, Tomas; Vegarud, Gerd Elisabeth; Criscione, Andrea; Mevik, Bjørn-Helge; Frøst, M.B.; Randby, Åshild T.; Prestløkken, Egil; Berg, Paul Ragnar; Kent, Matthew Peter; Lien, Sigbjørn; Omholt, Stig W.; 2007: High-throughput Measurements for Functional Genomics of Milk

Hersleth, Margrethe; Berggren, R.; Westad, Frank; Martens, Magni; 2005: Perception of Bread: Comparison of Consumers and Trained Assessors

Hersleth, Margrethe; Ilseng, M. Austvoll; Martens, Magni; Næs, Tormod; 2005: Perception of cheese: A comparison of quality scoring, descriptive analysis and consumer responses

Hersleth, Margrethe; Ueland, Øydis; Allain, H.; Næs, Tormod; 2005: Consumer acceptance of cheese, influence of different testing conditions

Hersleth, Margrethe; 2005: Comparison of sensory perception of food products from trained and consumers in various contexts

Hersleth, Margrethe; Ilseng, Mari; Martens, Magni; Næs, Tormod; 2005: Perception of cheese - a comparison of quality ratings by experts, descriptive profilig by a trained panel and consumer response

Hersleth, Margrethe; Ueland, Oydis; Allain, H; Næs, Tormod; 2005: Consumer acceptance of cheese, influence of different testing conditions

Westad, Frank Ove; Hersleth, Margrethe; Lea, Per; 2004: Strategies for consumer segmentation with appications on preference data

Hersleth, Margrethe; Mevik, Bjørn-Helge; Næs, Tormod; Guinard, J.-X.; 2003: Effect of contextual factors on liking for wine - use of robust design methodology

Hersleth, Margrethe; Mevik, Bjørn-Helge; Næs, Tormod; Guinard, J.-X.; 2003: Effect of contextual factors on liking for wine use of robust design methodology

Westad, Frank Ove; Hersleth, Margrethe; Lea, Per; Martens, Harald; 2003: Variable selection in PCA in sensory descriptive and consumer data

Bjerke, Frøydis; Hersleth, Margrethe; 2001: Introducing Statistical Thinking to the Food Industry—Facilitating and Inhibiting Factors

Margrethe has 59 other publications in Cristin:

Ofstad, Ragni; Veiseth, Eva; Hersleth, Margrethe; Grini, Ida Synnøve Bårvåg; 2015: Det uerstattelige saltet

Almli, Valerie Lengard; Hersleth, Margrethe; 2015: Effects of evoked consumption contexts on consumers’ perception of dry-cured ham & iced coffee

Hersleth, Margrethe; 2015: Hvordan sensorisk kunnskap kan bidra til produktinnovasjon

Hersleth, Margrethe; Bjugstad, Nils; Uhlen, Anne Kjersti; Suthaparan, Aruppillai; Steine, Torstein; Skeie, Siv B.; Skjerdal, Olaug Taran; 2015: Framtidas mat på Campus Ås

Masi, C.; Almli, Valerie Lengard; Wold, Jens Petter; Dinnella, C.; Hersleth, Margrethe; Monteleone, Erminio; 2015: The development of a predictive model to count fungiform papillae

Hersleth, Margrethe; Langsrud, Solveig; Hansen, Anlaug Ådland; 2015: Smaker frem sjømatkvalitet

Hersleth, Margrethe; 2015: Smaken av spekeskinke

Asioli, Daniele; Næs, Tormod; Hersleth, Margrethe; Almli, Valerie Lengard; 2015: Comparison of rating-based and choice-based conjoint analysis models. A case study on preferences for iced coffee in Norway

Vennerød, Frida Felicia; Kristiansen, Hanne; Hersleth, Margrethe; Nicklaus, S.; Almli, Valerie Lengard; 2015: A new approach to sensitivity testing with 4-year olds

Asioli, Daniele; Hersleth, Margrethe; Næs, Tormod; 2015: Consumer-led product development. The interactions of intrinsic and extrinsic product attributes

Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Hersleth, Margrethe; 2015: Determining shelf life of raw salmon fillets by the sense of smell

Gaarder, Mari Øvrum; Varela, Paula; Hersleth, Margrethe; 2015: Use of Napping and CATA in industrial R&D, Tools for guidance in the product development process

Cunha, L.M.; Goncalves, A.T.S.; Varela, Paula; Hersleth, Margrethe; Costa Neto, E.M.; Grabowski, N.T.; House, J.; Santos, P.; de Moura, A.P.; 2015: Adoption of insects as a source for food and feed production: A cross-cultural study on determinants of acceptance

Hersleth, Margrethe; 2015: Den norske gastronomiske offentligheten

Hersleth, Margrethe; 2015: Salt og Smak – betydning av sensorisk kunnskap

Hersleth, Margrethe; 2015: Smakens betydning for kosthold

Hersleth, Margrethe; 2015: En sunnere matpakke – med mindre salt og mettet fett

Hersleth, Margrethe; 2015: Jakten på smaken

Almli, Valerie Lengard; Demonteil, Lauriane; Hersleth, Margrethe; 2014: Can a trained sensory panel evaluate satiety?

Almli, Valerie Lengard; Nilsen, Alexander; Berget, Ingunn; Lien, Nanna; Hersleth, Margrethe; 2014: A new approach for studying willingness to try unfamiliar foods

Almli, Valerie Lengard; Nilsen, Alexander; Berget, Ingunn; Lien, Nanna; Hersleth, Margrethe; 2014: One new food a day: Frequent one-time exposures to unfamiliar foods improve preadolescent children's willingness to try new foods

Hersleth, Margrethe; Almli, Valerie Lengard; 2014: Activities in the Food and Child project at Nofima

Myhrer, Kristine S.; Hersleth, Margrethe; Almli, Valerie Lengard; 2014: Food enjoyment in children - Effects of a learning program

Varela, Paula; Almli, Valerie Lengard; Hersleth, Margrethe; 2014: The challenges of understanding children food choices

Hersleth, Margrethe; Vatn, Solveig Veronica Dånmark; Berget, Ingunn; Almli, Valerie Lengard; Lien, Nanna; 2014: Children’s sensitivity to basic tastes and their corresponding acceptance and intake of representative lemonades

Varela, Paula; Carlehög, Mats; Hersleth, Margrethe; Næs, Tormod; 2014: A rapid way for better understanding consumers’ drivers. A new affective approach to projective mapping

Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong; 2014: Natriumreduksjon i kokt skinke -effekter på kjemiske og sensoriske egenskaper. Resultat fra SALTO prosjektet

Greiff, Kirsti; Misimi, Ekrem; Mathiassen, John Reidar Bartle; Hersleth, Margrethe; Aursand, Ida Grong; 2014: Gradual reduction in sodium content in cooked ham, with corresponding change in sensorial properties measured by sensory evaluation and a multimodal machine vision system

Hersleth, Margrethe; 2014: Barns sensitivitet til grunnsmaker

Hersleth, Margrethe; 2014: Maten blir ikke sunn før den er spist

Hersleth, Margrethe; Weenen, Hugo; Issanchou, Sylvie; Issanchou, Danoane; 2014: Children’s food preferences, eating habits and appropriate methodologies for collecting children’s responses

Larsen, Wenche; Monteleone, Erminio; Hersleth, Margrethe; 2014: Sensory characterization of marine oils and development of a sensory lexicon and aroma wheel

Larssen, Wenche Merete Emblem; Hersleth, Margrethe; 2014: SENSORISK KVALITET PÅ MARINE OLJER

Larssen, Wenche Merete Emblem; Monteleone, Erminio; Hersleth, Margrethe; 2014: Sensory characterization of marine oils and development of a sensory lexicon and aroma wheel

Rognså, F.; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2014: Preparation methods and ingredients influence gastronomical outcome of hollandaise sauce

Almli, Valerie Lengard; Hersleth, Margrethe; 2014: Highligths of Eurosense: Children’s sensitivity + A creative approach for testing children

Hersleth, Margrethe; 2014: Nye matvarer fra lam og sau

Veiseth, Eva; Hersleth, Margrethe; 2014: Reduserer saltet i maten

Almli, Valerie Lengard; Næs, Tormod; Hersleth, Margrethe; 2013: Consumer acceptance for intrinsic and extrinsic product properties in an evoked context

Hersleth, Margrethe; 2013: Hva er smak?

Hersleth, Margrethe; 2013: På jobb med «justerte fruer»

Menichelli, Elena; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2013: Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

Ueland, Øydis; Hersleth, Margrethe; 2013: Tradisjon og innovasjon. Ja takk begge deler

Almli, Valerie Lengard; Hersleth, Margrethe; 2012: Salt Replacement and Brine Injection Salting in Smoked Salmon Evaluated from Descriptive and Hedonic Sensory Perspectives

Altintzoglou, Themistoklis; Olsen, Nina Veflen; Olsen, Nina Veflen; Hersleth, Margrethe; Vorre, Aase; Honkanen, Pirjo; 2012: Norwegian children’s associations to different meals based on meat, fish and vegetables; an explorative study

Lind, Vibeke; Berg, Jan; Eilertsen, Svein Morten; Hersleth, Margrethe; Eik, Lars Olav; 2012: Effect of gender on lamb meat quality

Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2011: A Mixed Logit Regression Approach to Modelling and Segmenting Consumers’ Ranking Data

Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effekt av kjønn på kjøttkvalitet hos norske lam slaktet i september

Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effekt av kjønn på kjøttkvalitet hos norske lam slaktet i september

Hersleth, Margrethe; 2011: Consumers' responses to internal and external product attributes - a project with dry cured ham

Hersleth, Margrethe; 2011: Prediction of food choice: challenges related to measuring consumers' responses

Hersleth, Margrethe; 2011: Prediction of food choice: challenges related to measuring consumers' responses

Hersleth, Margrethe; 2011: Some topics for discussion

Almli, Valerie Lengard; Øvrum, Arnstein; Næs, Tormod; Hersleth, Margrethe; 2010: Profiling European traditional food consumers

Paulsen, Morten Thyregod; Ueland, Øydis; Nilsen, A.; Östrom, Å; Hersleth, Margrethe; 2010: The sensory effects of culinary sauces in a model meal - an interdisciplinary approach

Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2009: Motivation for choosing calorie reduced dairy products - a crosscultural study

Lind, Vibeke; Jørgensen, Marit; Mølmann, Jørgen M; Haugland, Espen; Hersleth, Margrethe; 2008: Lamb meat – effects of finishing system on quality. In: Biodiversity and Animal Feed

Risvik, E.; Martens, Magni; Ueland, Øydis; Bitnes, Janna Myrvold; Lea, Per; Hersleth, Margrethe; Nilsen, Asgeir; Martens, Harald; Rødbotten, Marit; 2007: Future perspectives: From simplicity to complexity in sensory science

Haugland, Espen; Jørgensen, Marit; Hersleth, Margrethe; Mølmann, Jørgen M; Roaldsen, Ingrid; Borch, O J; 2007: Arctic Lamb Meat – Can / Do Northern Products Have Special Qualities?