Biography Ida Synnøve Bårvåg Grini
Nofima is one of the major institutions in Europe on applied science and 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.
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 28 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. March 2019 – 28. February 2023
Identify and validate candidate genes for CMS resistance in Atlantic salmon through state-of-the-art gene editing.
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 2021
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.
1. January 2017 – 31. December 2020
The main objective of this research program is to contribute to increased and sustainable growth in the food industry through increased innovativeness in the food value chain.