PhD
+47 450 39 908
+47 64 97 02 54
hanne.larsen@nofima.no
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Biography Hanne Larsen
I am a senior scientist at Nofima working with food packaging. The focus point in my research is the effects of light and gas barrier properties of the packaging materials on the quality and shelf life of different foods, – especially methods for measuring oxygen transmission rate in packages and the effect of different oxygen barrier properties on the shelf life. Another field of interest is effect of various packaging methods on food quality and shelf life, with emphasis on modified atmosphere packaging. Recently I have focused on the challenging task to package living products such as fruit and vegetables. Fruit and vegetables respire, and the gas permeability and perforations in the packages must be adapted to the produce respiration rates. I have a M.Sc. degree in Food Science (Norwegian University of Life Sciences, 1985) and a PhD degree in food packaging (Norwegian University of Life Sciences, 2002). I have been employed at Nofima since 1988 in different positions.
Hanne Larsen has 52 publications at Nofima:
Børve, Jorunn; Øvsthus, Ingunn; Paulsen, Kristin Nymoen; Larsen, Hanne; Indergård, Erlend; Remberg, Siv Fagertun
2020
Shelf life of broccoli in different packages stored under two temperature regimes
Hagen, Sidsel Fiskaa; Larsen, Hanne
2020
Shelf life of cauliflower in different packages stored under two temperature regimes
Larsen, Hanne; Hagen, Sidsel Fiskaa
2020
Thomsen, Mette Goul; Indergård, Erlend; Heltoft, Pia ; Guren, Gerd; Wold, Anne-Berit; Larsen, Hanne; Asalf, Belachew
2020
Kjøling reduserer grønnfarging av potet
Larsen, Hanne
2020
From small-scale to cornerstone
Johannessen, Tom Chr.; Larsen, Hanne
2019
Shelf life of sweet cherries in different packages after 0 and 3 weeks of CA-storage
Larsen, Hanne; Børve, Jorunn
2019
Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne
2019
Effekt av varmtvannsbehandling av kålrot for reduksjon av mørke snittflater
Larsen, Hanne; Asalf, Belachew; Le, Vinh Hong
2019
Har antall perforeringer i kasseforingen til gulrot betydning for kvaliteten?
Larsen, Hanne; Thomsen, Mette Goul
2019
Industrial storage of root vegetables: Energy and quality aspects of existing cold-storages
Indergård, Erlend; Thomsen, Mette Goul; Heltoft, Pia ; Asalf, Belachew; Nordskog, Berit; Widell, Kristina Norne; Nordtvedt, Tom Ståle; Tajet, Torgeir; Larsen, Hanne
2019
Larsen, Hanne; Sanden, Karen Wahlstrøm; Molteberg, Eldrid Lein
2019
Jordbær oppbevares best kjølig i lukket emballasje
Larsen, Hanne; Aaby, Kjersti
2018
Helland, Haakon; Leufvén, A; Bengtsson, Gunnar; Larsen, Hanne; Nicolaisen, Elin Merete; Thomsen, Mette; Hermansen, Arne; Wold, Anne-Berit; Berge, Liv
2018
Derfor burde helmelk-kartongen være grønn
Hægermark, Wenche Aale; Larsen, Hanne
2018
MA-packages in simulated retail conditions maintained sweet cherry fruit quality
Larsen, Hanne; Børve, Jorunn
2018
Light-induced discoloration of sliced packaged salami is non-reversible
Sørheim, Oddvin; Sanden, Karen Wahlstrøm; Berg, Per; Larsen, Hanne
2017
Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne
2017
MA-packages in simulated Retail conditions maintains sweet cherry fruit quality
Larsen, Hanne; Børve, Jorunn
2016
gulrøttene råtner og smaker vondt i feil emballasje
Larsen, Hanne; Wold, Anne-Berit
2016
Modified Atmosphere Packaging for extending the shelf life of fresh berries
Guillard, Valerie; Larsen, Hanne; Gontard, Nathalie; Guillaume, Carole
2016
Gulrøtter råtner og smaker vondt i feil emballasje
Larsen, Hanne; Wold, Anne-Berit
2016
Larsen, Hanne; Wold, Anne-Berit
2016
Plum fruit packed in flow packs with absorbent pads and stored at different temperatures
Larsen, Hanne; Måge, Ingrid; Børve, Jorunn; Vangdal, Eivind
2015
Optimisation of Packaging for Carrot Roots (Daucus carrota L.) Stored at Different Temperatures
Larsen, Hanne; Wold, Anne-Berit
2015
2015
Plum Fruit Packed in Flow Packs with Absorbent Pads and Stored at Different Temperatures
Larsen, Hanne; Måge, Ingrid; Børve, Jorunn; Vangdal, Eivind
2015
Optimalisering av emballasje til frukt og grønnsaker
Larsen, Hanne
2014
2014
Indergård, Erlend; Tolstorebrov, Ignat; Larsen, Hanne; Eikevik, Trygve Magne
2014
Larsen, Hanne; Liland, Kristian Hovde
2013
Larsen, Hanne; Vangdal, Eivind
2013
Factors Affecting Storability and Shelf Life in Plums (Prunus domestica L.)
Vangdal, Eivind; Flatland, Sigrid; Knutsen, Iren; Larsen, Hanne
2012
Sustainable Packaging Design: a Holistic Methodology for Packaging Design
Svanes, Erik; Møller, Hanne; Pettersen, Marit Kvalvåg; Larsen, Hanne; Hanssen, Ole Jørgen; Vold, Ester Marie
2010
Light waves and food products in display cabinets
Larsen, Hanne; Dahl, Annette Veberg
2009
Sørheim, Oddvin; Westad, Frank Ove; Larsen, Hanne; Alvseike, Ole
2009
Larsen, Hanne; Tellefsen, Siri Geiner; Dahl, Annette Veberg
2009
Analysing Multivariate data from designed experiments: a case study of photo-oxidation in sour cream
Bjerke, Frøydis; Larsen, Hanne; Tellefsen, Siri Geiner
2007
New technologies for extending shelf life
Eie, Thomas; Larsen, Hanne; Sørheim, Oddvin; Pettersen, Marit Kvalvåg; Hansen, Anlaug; Wold, Jens-Petter; Naterstad, Kristine; Mielnik, Maria Bogumila
2007
Larsen, Hanne; Westad, Frank; Sørheim, Oddvin; Nilsen, L. H.
2006
Lysbølger som er skadelige for matvarene
Larsen, Hanne; Veberg, Annette
2006
Sensory changes in extruded oat stored under different packaging, light and temperature conditions
Larsen, Hanne; Lea, Per; Rødbotten, Marit
2005
OR.14.05 Krav til barriereegenskaper hos næringsmiddelemballasje i et verdikjedeperspektiv
Furuheim, Knut Magne; Larsen, Hanne; Hanssen, Ole Jørgen
2005
Larsen, Hanne
2004
Larsen, Hanne; Magnus, Ellen Merethe; Wicklund, Trude
2003
Larsen, Hanne; Kohler, Achim; Magnus, Ellen Merethe
2002
Larsen, Hanne; Kohler, Achim; Magnus, Ellen Merethe
2000
1. January 2020 – 31. March 2022
The aim of the project is to develop a test system for choosing the right packaging for fruits, berries and vegetables.
1. January 2017 – 31. December 2020
The main goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.