Biography Grethe Iren Andersen Borge
I am a Senior research scientist at the Department Food and Health. Our aim is to help food producers to develop food for better health by new products and improved production methods, optimal storage conditions and preparation methods.
I have managed strategic research programmes at Nofima, “Phytochemcials in fruits, berries and vegetables” (2013-2016), “Fruits and vegetables, from raw materials to health effects” (2009-2012) and “Bioactive components and inhibition of lipid oxidation in food quality and health” (2006-2008)
Currently, I am MC member of the COST Action Networks POSITIVe (phytochemicals and uptake in the body) and EUROCAROTEN (carotenoids).
My research is currently related to vegetables and quality, with special focus on health related compounds. The research aims to gain more knowledge about how phytochemicals vary in raw materials and how storage and processing affects health related quality.I have expertise on phytochemicals, such as polyphenols, glucosinolates and carotenoids. My research interest is also bioactivity, bioavailability and effects of phytochemicals in the body, with focus on digestion. I have been involved in research on how foods affect human health, for example, berries, fruits and vegetables and fish oil (omega-3 fatty acids). My education is in chemistry and biochemistry, with a PhD in biochemistry (lipid metabolism in plants and humans) in 1998 at the University of Oslo. I have been employed at Matforsk / Nofima in the periods 1993-1998 and 2002-present. I have also worked as a researcher at the Norwegian University of Life Sciences.
Grethe Iren Andersen Borge has 56 publications at Nofima:
1. October 2020 – 30. September 2023
The project NORSKVegetar will work with key challenges to increase the production of Norwegian food products in the vegetarian segment, based on Norwegian plant-based raw materials.
1. January 2016 – 30. April 2020
The consumption of vegetables has increased over the last years, but the sales of cruciferous vegetables (Brassica, cabbages) has been stagnant. Increased awareness of taste can increase sale of cabbage.