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Biografi Margrethe Hersleth

Jeg er seniorforsker i Nofima, her har jeg jobbet siden 1992. Mine forskningsområder er sensorisk oppfattelse av mat, faktorer som påvirker spiseopplevelse og matvaner, samt generell forbrukerinnsikt. Mine interesser inkluderer også barns læringsmekanismer for et sunt og variert kosthold, samt metodeutvikling knyttet til sensorisk testing og forbrukerstudier. I tillegg har jeg en deltidsstilling som førsteamanuensis ved NMBU der jeg underviser i sensorikk og forbrukerforståelse på bachelor- og masternivå.
Jeg er utdannet næringsmiddelkandidat fra NMBU i 1985, med doktorgrad fra samme sted i 2005. I løpet av disse årene arbeidet jeg også i Landbruksdepartementet, i Tine SA og i Matforsk som rådgiver innen oppbygging av kvalitets-systemer og produktforbedrings-prosjekter i næringsmiddelindustrien. Jeg har internasjonal forskningskompetanse gjennom forskningsopphold i USA, Italia og Danmark, deltakelse i EU-prosjekter og i internasjonale sensorikk-fora (ESN og E3S).

Margrethe har 50 vitenskapelige publikasjoner i Cristin:

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

Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2014: Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

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

Næs, Tormod; Segtnan, Anne; Granli, Britt Signe; Menichelli, Elena; Hersleth, Margrethe; 2014: Stability in consumer responses to familiar and new chocolates during a period of exposure

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; 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 har 38 andre publikasjoner i Cristin:

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; 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; 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; 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?