Biography Ingrid Måge
I have worked as a senior scientist at Nofima since 2008. My fields of research are multivariate data analysis and design of experiments. In my research I focus on multi-block methods(or data fusion) and multivariate ANOVA. I work mainly with applications in process modelling, and am dedicated to developing methods and strategies for data analysis that provide increased insight and value creation in real applications. Interpretation and understanding are just as important as good predictions. Much of my research revolves around methods of characterising and handling raw material variation in the food industry, as well as better utilization of the large amounts of data collected throughout the value chain.I also work with multivariate analysis of intervention studies, mainly related to gut microbiota. In this context, interpretation and visualization of results is crucial.I have a master degree from the Norwegian University of Science and Technology (NTNU, 2002), and a PhD from the Norwegian University of Life Sciences (UMB, 2006). After my doctorate, I worked for a period in CAMO Software (2006-2008) before joining Nofima.
Ingrid Måge has 45 publications at Nofima:
1. November 2020 – 31. October 2028
Digital Food Quality (short named DigiFoods) is a centre for research-based innovation (SFI) with the purpose of developing smart sensor solutions for food quality assessment directly in the processing lines, throughout the food value chains. The obtained food quality information will be used for optimization of both processes and value chains and make the food industry more efficient and sustainable.
1. January 2019 – 31. December 2021
How can digitalisation help us assess fish welfare?
1. April 2017 – 30. April 2020
Food companies need better control over their production processes in order to improve raw material utilization and obtain stable and good product quality. OPTIMAT will use Big Data Analytics to identify important relationships between raw material quality, processing and end-product quality. .