- Scientific publications
- Other publications
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 has 4 scientific publications in Cristin:
Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan; 2015: Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries
Ida Synnøve Bårvåg has 84 other publications in Cristin:
Helgesen, Hilde; Rautio, Arja; Piippo, Sari; Pongrácz, Eva; Golubeva, Elena; Soloviev, Andrey; Grini, Ida Synnøve Bårvåg; Themistoklis, Altintzoglou; Altintzoglou, Themistoklis; 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
Karevold, Knut Ivar; Bugge, Annechen Bahr; Ueland, Øydis; Slapø, Helena Berz; Schjøll, Alexander; Rosenlund, Thea Grav; Rosenberg, Thea Grav; Grini, Ida Synnøve Bårvåg; Hertel, Jens Kristoffer; Mathisen, Linda; Lekhal, Samira; 2017: Fra kunnskap til handling - Mulighetsrommet: Hvordan påvirke forbrukere til å velge sunnere?
Karevold, Knut Ivar; Lekhal, Samira; Grini, Ida Synnøve Bårvåg; Slapø, Helena Berz; 2017: Do taxes really promote healthier Food Choices? A behavioral economics perspective on how strongly taxes influence consumption at the moment of Choice.
Slapø, Helena Berz; Karevold, Knut Ivar; Grini, Ida Synnøve Bårvåg; Lekhal, Samira; 2017: How to promote sustainable food choices: Using traffic light labels to stimulate consumption of options with the best environmental footprint
Greiff, Kirsti; Grini, Ida Synnøve Bårvåg; Hovland, Ellen Margrethe; Sødring, Marianne Sundt; Brunborg, Linn Anne Bjelland; Knutsen, Gunn Harriet; 2017: Helhetsvurdering for bruk av kaliumklorid som salterstatter i matvarer
Kirkhus, Bente; Grini, Ida Synnøve Bårvåg; Tverdal, Aage; Pedersen, Jan I; 2015: The potential of dietary modification to reduce mortality of coronary heart disease – the Norwegian and Finnish experience
Grini, Ida Synnøve Bårvåg; Lea, Tor; Rosnes, Jan Thomas; Liaset, Bjørn; Aarak, Kristi Ekrann; Borge, Grethe Iren Andersen; Rud, Ida; Kirkhus, Bente; 2014: Healthy meals and prevention of lifestyle diseases
Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Granli, Britt Signe; Mortvedt, Hilde Skotland; Honkanen, Pirjo; Ueland, Øydis; 2013: Mat og måltider for aktive eldre. En studie av aktive eldres preferanser, prioriteringer og praksiser
1. February 2019 – 1. February 2022
Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.
1. February 2018 – 31. December 2022
Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice. Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.
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.