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Biography Margrethe Hersleth

I am a Research Director in Nofima, where I have been working since 1992. My research areas are sensory perception of food, factors that affects food intake and general consumer insight. My interests also include children’s learning mechanisms for a healthy and varied diet, and development of methods for sensory measurements and consumer-studies. In addition, I have a part-time job as an associate professor at NMBU where I teach sensory- and consumer sciences at bachelor and master levels. My background is MSc in food sciences from NMBU in 1985 followed by a PhD in 2005. During these years I worked in the ministry of agriculture, in Tine SA and in Matforsk as an adviser in quality systems projects and product improvement projects inthe food industry. I have international research experience through periods of visit in US, Italy and Denmark, participation in EU-projects and international sensory organisations (ESN and E3S).

Margrethe has 65 scientific publications in Cristin:

Larssen, Wenche Merete Emblem; Monteleone, Erminio; Hersleth, Margrethe; 2018: Sensory description of marine oils through development of a sensory wheel and vocabulary

Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod; 2017: A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Vennerød, Frida Felicia; Hersleth, Margrethe; Nicklaus, S.; Nicklaus, Sophie; Almli, Valerie Lengard; 2017: The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers.

Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2017: From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2017: From wine to wine reduction: Sensory and chemical aspects

Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod; 2017: Projective mapping based on choice or preference: An affective approach to projective mapping

Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod; 2016: A discussion of recent methodologies for combining extrinsic and sensory properties in consumer studies

Heiniö, Raija-Liisa; Noort, M.W.J.; Noort, Martijn W.J.; Katina, K.; Katina, Kati; Alam, S.A.; Alam, Samina A.; Sözer, Nesli; Sozer, N.; de Kock, Henriëtta L.; de Kock, H.L.; Hersleth, Margrethe; Poutanen, K.; Poutanen, Kaisa S.; 2016: Sensory characteristics of wholegrain and bran-rich cereal foods - a review

Verbeke, Wim; Guerrero, Luis; Almli, Valerie Lengard; Vanhonacker, Filiep; Hersleth, Margrethe; 2016: European Consumers’ Definition and Perception of Traditional Foods

Guerrero, Luis; Claret, A.; Verbeke, Wim; Sumont-Rossé, C.; Sulmont-Rossé, C.; Hersleth, Margrethe; 2016: Innovation in Traditional Food Products: Does it make Sense?

Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2015: Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Hersleth, Margrethe; Monteleone, Erminio; Segtnan, Anne; Næs, Tormod; 2015: Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

Næs, Tormod; Segtnan, Anne; Granli, Britt Signe; Menichelli, Elena; Hersleth, Margrethe; 2015: Stability in consumer responses to familiar and new chocolates during a period of exposure

Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valerie Lengard; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo; 2015: Dish composition: children’s mental representation and expected liking

Paulsen, Morten T.; Paulsen, Morten thyregod; Rognså, Guro H.; Hersleth, Margrethe; 2015: Consumer perception of food-beverage pairings: the influence of unity in variety and balance

Hersleth, Margrethe; Almli, Valerie Lengard; 2015: Metoder for forbrukertester

Hersleth, Margrethe; 2015: Forskning

Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong; 2015: Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Menichelli, Elena; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2014: Alternative methods for combining information about products, consumers and consumers' acceptance based on path modelling

Paulsen, Morten thyregod; Nys, Alexia; Kvarberg, Randi; Hersleth, Margrethe; 2014: Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Almli, Valerie Lengard; Hersleth, Margrethe; 2013: Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Hersleth, Margrethe; Næs, Tormod; Guerrero, Luis; Claret, Anna; Recchia, Annamaria; Dinnella, Caterina; Monteleone, Erminio; 2013: Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain

Lunde, Kathrine; Skuterud, Ellen; Lindahl, Gunilla; Hersleth, Margrethe; Egelandsdal, Bjørg; 2013: Consumer acceptability of differently processed bacons using raw materials from entire males

Næs, Tormod; Monteleone, Erminio; Segtnan, Anne; Hersleth, Margrethe; 2013: A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Oellingrath, Inger Margaret; Hersleth, Margrethe; Svendsen, Martin Veel; 2013: Association between parental motives for food choice and eating patterns of 12- to 13-year old Norwegian children

Paulsen, Morten thyregod; Næs, Tormod; Ueland, Øydis; Rukke, Elling-Olav; Hersleth, Margrethe; 2013: Preference mapping of salmon-sauce combinations: The influence of temporal properties

Vanhonacker, Filiep; Kühne, Bianka; Gellynck, Xavier; Guerrero, Luis; Hersleth, Margrethe; Verbeke, Wim; 2013: Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Guerrero, Luis; Claret, Anna; Verbeke, Wim; Vanhonacker, Filiep; Enderli, Géraldine; Sulmont-Rossé, Claire; Hersleth, Margrethe; Guàrdia, Maria Dolors; 2012: Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Hersleth, Margrethe; Næs, Tormod; Rødbotten, Marit; Lind, Vibeke; Monteleone, Erminio; 2012: Lamb meat - Importance of origin and grazing system for Italian and Norwegian consumers

Lunde, Kathrine; Egelandsdal, Bjørg; Skuterud, Ellen; Mainland, Joel D.; Lea, Tor; Hersleth, Margrethe; Matsunami, Hiroaki; 2012: Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Paulsen, Morten thyregod; Ueland, Øydis; Nilsen, Asgeir; Öström, Åsa; Hersleth, Margrethe; 2012: Sensory perception of salmon and culinary sauces - An interdisciplinary approach

Verbeke, Wim; Pieniak, Zuzanna; Guerrero, Luis; Hersleth, Margrethe; 2012: Consumers’ awareness and attitudinal determinants of European Union quality label use on traditional foods

Almli, Valerie Lengard; Næs, Tormod; Enderli, Géraldine; Sulmont-Rosse, Claire; Issanchou, Sylvie; Hersleth, Margrethe; 2011: Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway

Almli, Valerie Lengard; Verbeke, Wim; Vanhonacker, Filiep; Næs, Tormod; Hersleth, Margrethe; 2011: General image and attribute perceptions of traditional food in six European countries

Hersleth, Margrethe; Almli, Valerie Lengard; Verbeke, Wim; Guerrero, Luis; Næs, Tormod; 2011: Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2011: Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

Vanhonacker, F.; Almli, Valerie Lengard; Hersleth, Margrethe; Verbeke, W.; 2010: Profiling European traditional food consumers

Guerrero, Luis; Claret, Anna; Verbeke, Wim; Enderli, Geraldine; Zakowska-Biemans, Sylwia; Vanhonacker, Filiep; Issanchou, Sylvie; Sajdakowska, Marta; Scalvedi, Luisa; Granli, Britt Signe; Contel, Michele; Hersleth, Margrethe; 2010: Perception of traditional food products in six European regions using free word association

Hersleth, Margrethe; Almli, Valerie Lengard; Verbeke, W.; Guerrero, Luis; Næs, Tormod; 2010: Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Johansen, Susanne Margrete Bølling; Hersleth, Margrethe; Næs, Tormod; 2010: A new approach to product set selection and segmentation in preference mapping

Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2010: Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Johansen, Susanne Margrete Bølling; Næs, Tormod; Øyaas, Jorun; Hersleth, Margrethe; 2010: Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Lunde, Kathrine; Skuterud, Ellen; Egelandsdal, Bjørg; Furnols, Maria Font i; Nute, Geoffrey R.; Bejerholm, Camilla; Nilsen, Asgeir; Stenstrøm, Yngve; Hersleth, Margrethe; 2010: The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

Lunde, Kathrine; Skuterud, Ellen; Hersleth, Margrethe; Egelandsdal, Bjørg; 2010: Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

Næs, Tormod; Almli, Valerie Lengard; Johansen, Susanne Margrete Bølling; Hersleth, Margrethe; 2010: Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Næs, Tormod; Lengard, Valérie; Johansen, S. Bølling; Hersleth, Margrethe; 2010: Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Vanhonacker, Filiep; Verbeke, Wim; Guerrero, Luis; Claret, Anna; Conte, Michele; Scalvedi, Luisa; Zakowska-Biemans, Sylwia; Gutkowska, Krystyna; Sulmont-Rosse, Claire; Raude, Jocelyn; Granli, Britt Signe; Hersleth, Margrethe; 2010: How European Consumers Define the Concept of Traditional Food: Evidence From a Survey in Six Countries

Guerrero, Luis; Guàrdia, Maria Dolors; Xicola, Joan; Verbeke, Wim; Vanhonacker, Filiep; Zakowska-Biemans, Sylwia; Sajdakowska, Marta; Sulmont-Rossé, C; Issanchou, Sylvie; Contel, Michele; Scalvedi, M. Luisa; Granli, Britt Signe; Hersleth, Margrethe; 2009: Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Lind, Vibeke; Berg, Jan; Eik, Lars Olav; Eilertsen, Svein; Mølmann, Jørgen A; Hersleth, Margrethe; Afseth, Nils Kristian; Haugland, Espen; 2009: Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures

Lind, Vibeke; Berg, Jan; Eik, Lars Olav; Mølmann, Jørgen A; Haugland, Espen; Jørgensen, Marit; Hersleth, Margrethe; 2009: Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Pieniak, Zuzanna; Verbeke, Wim; Vanhonacker, Filiep; Guerrero, Luis; Hersleth, Margrethe; 2009: Association between traditional food consumption and motives for food choice in six European countries

Romano, R; Brockhoff, PB; Hersleth, Margrethe; Tomic, O; Næs, Tormod; 2008: Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

Martens, Harald; Kohler, Achim; Afseth, Nils Kristian; Wold, Jens-Petter; Hersleth, Margrethe; Berget, Ingunn; Ådnøy, Tormod; Skaugen, Morten; Isaksson, Tomas; Vegarud, Gerd Elisabeth; Criscione, Andrea; Mevik, Bjørn-Helge; Frøst, M.B.; Randby, Åshild T.; Prestløkken, Egil; Berg, Paul Ragnar; Kent, Matthew Peter; Lien, Sigbjørn; Omholt, Stig W.; 2007: High-throughput Measurements for Functional Genomics of Milk

Hersleth, Margrethe; Berggren, R.; Westad, Frank; Martens, Magni; 2005: Perception of Bread: Comparison of Consumers and Trained Assessors

Hersleth, Margrethe; Ilseng, M. Austvoll; Martens, Magni; Næs, Tormod; 2005: Perception of cheese: A comparison of quality scoring, descriptive analysis and consumer responses

Hersleth, Margrethe; Ueland, Øydis; Allain, H.; Næs, Tormod; 2005: Consumer acceptance of cheese, influence of different testing conditions

Hersleth, Margrethe; 2005: Comparison of sensory perception of food products from trained and consumers in various contexts

Hersleth, Margrethe; Ilseng, Mari; Martens, Magni; Næs, Tormod; 2005: Perception of cheese - a comparison of quality ratings by experts, descriptive profilig by a trained panel and consumer response

Hersleth, Margrethe; Ueland, O; Allain, H; Næs, Tormod; 2005: Consumer acceptance of cheese, influence of different testing conditions

Westad, Frank; Hersleth, Margrethe; Lea, Per; 2004: Strategies for consumer segmentation with appications on preference data

Hersleth, Margrethe; Mevik, Bjørn-Helge; Næs, Tormod; Guinard, J.-X.; 2003: Effect of contextual factors on liking for wine - use of robust design methodology

Hersleth, Margrethe; Mevik, Bjørn-Helge; Næs, Tormod; Guinard, J.-X.; 2003: Effect of contextual factors on liking for wine use of robust design methodology

Westad, Frank; Hersleth, Margrethe; Lea, Per; Martens, Harald; 2003: Variable selection in PCA in sensory descriptive and consumer data

Bjerke, Frøydis; Hersleth, Margrethe; 2001: Introducing Statistical Thinking to the Food Industry—Facilitating and Inhibiting Factors

CabbageTaste

1. January 2016 – 31. December 2019

The consumption of vegetables has increased over the last years, but the sales of cruciferous vegetables (Brassica, cabbages) has been stagnant. Increased awareness of taste can increase sale of cabbage.