Margrethe Hersleth

Jeg arbeider som seniorforsker innen sensorikk og forbrukerinnsikt i avdeling Sensorikk, Forbruker og Innovasjon I Nofima.

Mitt fagområde er sensorisk forskning, forbrukerinnsikt og forbrukerholdninger knyttet til spiseopplevelse og matvaner. Jeg er spesielt interessert i forbrukeres holdninger til norsk mat og lokalmat.

Jeg er utdannet næringsmiddelkandidat fra NMBU og tok deretter en doktorgrad innen sensorikk og forbrukerinnsikt ved samme universitet i 2005.
Jeg har nasjonal og internasjonal forsknings- og ledererfaring gjennom deltakelse i både små og store forskningsprosjekter.

Jeg har også gjennomført forskningsopphold i USA, Italia og Danmark og har ledet og deltatt i internasjonale organisasjoner tilknyttet sensorikk- og forbrukerforskning (ESN og E3S)

Sensorikk, forbruker og innovasjon

Se publikasjoner i Cristin

Mine prosjekter

Siderkultur

Kartlegge stedsegen smak for norsk sider

2020 - 2023

Småfeprosjektet

Smakfulle produkter av sau og lam – bedre råvareutnyttelse og økt merverdi

2013 - 2016

Sensoriske strategier og forbrukerinnsikt for sunn og velsmakende mat

2013 - 2016

Mine publikasjoner

Margrethe Hersleth har 68 publikasjoner ved Nofima:

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

PLOS ONE, 2015
Vitenskapelig artikkel

Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

Food Quality and Preference, 2014
Vitenskapelig artikkel

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Food Quality and Preference, 2013
Vitenskapelig artikkel

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Food Quality and Preference, 2012
Vitenskapelig artikkel

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

Meat Science, 2011
Vitenskapelig artikkel

Consumers’ acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Food Quality and Preference, 2011
Vitenskapelig artikkel

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Food Quality and Preference, 2010
Vitenskapelig artikkel

Norwegian consumers’ acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

Meat Science, 2010
Vitenskapelig artikkel

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Food Quality and Preference, 2010
Vitenskapelig artikkel

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

Food Quality and Preference, 2010
Vitenskapelig artikkel

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Appetite, 2009
Vitenskapelig artikkel

Association between traditional food consumption and motives for food choice in six European countries

Appetite, 2009
Vitenskapelig artikkel

Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures

Acta agriculturæ Scandinavica. Section A, Animal science, 2009
Vitenskapelig artikkel

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Meat Science, 2009
Vitenskapelig artikkel

Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

Food Quality and Preference, 2008
Vitenskapelig artikkel

Mine prosjekter

Kartlegge stedsegen smak for norsk sider

Smakfulle produkter av sau og lam – bedre råvareutnyttelse og økt merverdi

Sensoriske strategier og forbrukerinnsikt for sunn og velsmakende mat

Mine publikasjoner

Evoked contexts

Sensory description of marine oils through development of a sensory wheel and vocabulary

Barn & Smak – En guide i barns smaksopplevelser og kosthold

Projective mapping based on choice or preference: An affective approach to projective mapping

From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

From wine to wine reduction: Sensory and chemical aspects

The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers.

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

Innovation in Traditional Food Products: Does it make Sense?

European Consumers’ Definition and Perception of Traditional Foods

Sensory characteristics of wholegrain and bran-rich cereal foods – a review

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

En sunnere matpakke – med mindre salt og mettet fett

Jakten på smaken

Forskning

Metoder for forbrukertester

Consumer perception of food-beverage pairings: the influence of unity in variety and balance

Dish composition: children’s mental representation and expected liking

Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Stability in consumer responses to familiar and new chocolates during a period of exposure

Nye matvarer fra lam og sau

Reduserer saltet i maten

SENSORISK KVALITET PÅ MARINE OLJER

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

Tradisjon og innovasjon. Ja takk begge deler

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain

Consumer acceptability of differently processed bacons using raw materials from entire males

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Preference mapping of salmon-sauce combinations: The influence of temporal properties

Association between parental motives for food choice and eating patterns of 12- to 13-year old Norwegian children

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Consumers’ awareness and attitudinal determinants of European Union quality label use on traditional foods

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Lamb meat – Importance of origin and grazing system for Italian and Norwegian consumers

Sensory perception of salmon and culinary sauces – An interdisciplinary approach

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

General image and attribute perceptions of traditional food in six European countries

Consumers’ acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Norwegian consumers’ acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

How European Consumers Define the Concept of Traditional Food: Evidence From a Survey in Six Countries

Perception of traditional food products in six European regions using free word association

Profiling European traditional food consumers

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

A new approach to product set selection and segmentation in preference mapping

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Association between traditional food consumption and motives for food choice in six European countries

Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

High-throughput Measurements for Functional Genomics of Milk

Perception of Bread: Comparison of Consumers and Trained Assessors

Perception of cheese: A comparison of quality scoring, descriptive analysis and consumer responses

Consumer acceptance of cheese, influence of different testing conditions

Strategies for consumer segmentation with appications on preference data

Variable selection in PCA in sensory descriptive and consumer data

Effect of contextual factors on liking for wine use of robust design methodology

Effect of contextual factors on liking for wine – use of robust design methodology

Introducing Statistical Thinking to the Food Industry—Facilitating and Inhibiting Factors