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+47 64 97 01 66
ida.grini@nofima.no
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Biography Ida Synnøve Bårvåg Grini
I have been working at Nofima since January 2008. My academic background (M.Sc) is in Public Health and Nutrition, and I wrote my master’s thesis on elderly and their nutrition habits. In Nofima, I focus on different approaches to nutrition, health and consumer as well as quantitative and qualitative research. In addition, I am involved in projects, which focus on innovation and product development. I coordinated the cluster “Fremtidsmat” from 2011 to 2015. Further, I am currently the coordinator of two major projects at Nofima, Økologiprogrammet” (Ecology Program), financially supported by The Norwegian Agriculture Agency and the “SaltNett” project organized by the Saltpartnerskapet. In the Økologiprogrammet Nofima arrange courses for institutional kitchens on how to be more ecological efficient. I am a member of the Saltpartnerskapet (Salt Partnership) steering group.I have extensive knowledge in the field of nutrition and public health, especially from projects where research, industry and government collaborate for a better diet in the population.
Nofima is one of the major institutions in Europe on applied science within the area of Public Health and Nutrition. One of my main tasks is to integrate and transfer knowledge about Nofima’s researches in the nutrition and health field to the industry, authorities and other professionals. The findings are especially discussed through networking, writing articles and being active in various media channels. I am also linked to the University of Oslo as a lecturer in nutrition in dental hygienist program at the Faculty of Dentistry. Among others, I am a contact-point towards the Norwegian Food Safety Authorities, Mattilsynet and The Norwegian Directorate of Health, Helsedirektoratet in the matter of food labelling and Health claims.
Ida Synnøve Bårvåg Grini has 26 publications at Nofima:
Food in 2030 for the elderly living at home - A user-centered approach to creating opportunities
Grini, Ida Synnøve Bårvåg; Nilsson, Astrid; Gonera, Antje
2020
Health-related factors influencing food choices of active home-living older adults in Norway.
Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Ueland, Øydis
2020
Bearbeidet kjøtt og tarmkreft – kan vi gjøre norske produkter sunnere?
Grini, Ida Synnøve Bårvåg; Kirkhus, Bente; Borge, Grethe Iren Andersen; By, Elin Lundekvam; Henriksen, Karianne Spetaas
2020
Saltpartnerskapet 2015–2018 – Fremdrift og måloppnåelse
Frantzen, Hilde Nysæter; Karlsen, Anna Maria; Lien, Aina; Lund-Iversen, Kaja; Grini, Ida Synnøve Bårvåg; Saarem, Kristin; Øien, Henriette Aarum, Anne Kathrine Owren (ed.)
2019
Påvirker norske kjøtt-råvarer risikoen for kreft?
Grini, Ida Synnøve Bårvåg; Henriksen, Karianne Spetaas
2019
Påvirker norske råvarer kreftrisiko?
Henriksen, Karianne Spetaas; Grini, Ida Synnøve Bårvåg
2019
Det sosiale måltidet gir matlyst og måltidsglede
Grini, Ida Synnøve Bårvåg
2019
Helhetsvurdering for bruk av kaliumklorid som salterstatter i matvarer
Greiff, Kirsti; Grini, Ida Synnøve Bårvåg; Hovland, Ellen Margrethe; Sødring, Marianne Sundt; Brunborg, Linn Anne Bjelland; Knutsen, Gunn Harriet
2017
Barn & Smak - En guide i barns smaksopplevelser og kosthold
Vennerød, Frida Felicia; Grini, Ida Synnøve Bårvåg; Almli, Valerie Lengard; Hersleth, Margrethe
2017
Almli, Valerie Lengard; Grini, Ida Synnøve Bårvåg
2017
Fra kunnskap til handling - Mulighetsrommet: Hvordan påvirke forbrukere til å velge sunnere?
Karevold, Knut Ivar; Bugge, Annechen Bahr; Ueland, Øydis; Slapø, Helena; Schjøll, Alexander; Rosenberg, Thea Grav; Grini, Ida Synnøve Bårvåg; Hertel, Jens Kristoffer; Mathisen, Linda; Lekhal, Samira
2017
Næringsrik ferdigmat – hjemmelaget og industriprodusert
Rosnes, Jan Thomas; Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg
2017
Healthy living, nutrition and food waste in the Barents region
Rautio, Arja; Piippo, Sari; Pongrácz, Eva; Golubeva, Elena; Soloviev, Andrey; Grini, Ida Synnøve Bårvåg; Altintzoglou, Themistoklis; Helgesen, Hilde
2017
Healthy living, nutrition and food waste in the Barents region
Helgesen, Hilde; Rautio, Arja; Piippo, Sari; Pongrácz, Eva; Golubeva, Elena; Soloviev, Andrey; Grini, Ida Synnøve Bårvåg; Altintzoglou, Themistoklis
2017
Christensen, Kasper; Gonera, Antje; Grimsby, Gard Sveinung; Grini, Ida Synnøve Bårvåg; Hersleth, Stine Alm; Risvik, Einar; Ueland, Øydis
2016
Healthy living, nutrition and food waste in the Barents region
Rautio, Arja; Golubeva, Elena; Soloviev, Andrey; Grini, Ida Synnøve Bårvåg; Helgesen, Hilde
2016
Rapport/Report 30/2016 - English summary
Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas
2016
Kostholdsplanleggeren - et kostholdsverktøy fra Helsedirektoratet og Mattilsynet
Kielland, Ellen; Grini, Ida Synnøve Bårvåg
2015
Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan
2015
Rapport/Report 13/2015 English summary
Dalen, Gunhild Akervold; Granli, Britt Signe; Olsen, Nina Veflen; Longva, Åshild; Grini, Ida Synnøve
2015
Rapport/Report 24/2013, English Summary
Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Granli, Britt Signe; Mortvedt, Hilde Skotland; Honkanen, Pirjo; Ueland, Øydis
2013
Kjøkkenprodusert eller ferdigrett – er det næringsinnhold igjen?
Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas; Julshamn, Kåre
2013
Rosnes, Jan Thomas; Grini, Ida Synnøve Bårvåg; Julshamn, Kåre
2013
Roos, Gun; Alm, Carina; Grini, Ida Synnøve Bårvåg; Christophersen, Bjørn
2008
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 2018 – 1. January 2021
We want everyone to be able to eat good, healthy food – no matter what their situation.
1. January 2018 – 31. December 2020
The project investigates the association between consumption of processed meat (sausage) and colorectal cancer (CRC).
1. April 2017 – 31. March 2020
The project aims at developing innovative products and solutions to make it easier for elderly people to achieve a healthy diet.