PhD
+47 996 07 621
+47 64 97 04 94
oydis.ueland@nofima.no
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Biography Øydis Ueland
I am Senior researcher in Department of Food and Health at Nofima where I have been employed from 1998.
My main research areas are within consumer and sensory sciences.
I am particularly interested in consumers’ risk perception with regard to foods. In addition, I am interested in how age and gender influence food choice.
My educational background is a Master in Nutrition from University of Oslo and a PhD in injury prevention also from UiO. Previously, I have worked as a researcher at the Norwegian Institute of Public Health.
Øydis Ueland has 60 publications at Nofima:
Gonera, Antje; Svanes, Erik; Bugge, Annechen Bahr; Hatlebakk, Malin Myrseth; Prexl, Katja-Maria; Ueland, Øydis
2021
Veflen, Nina; Ueland, Øydis
2021
Final Report VårMat. VårMat – strategic research program on personalised food 2018-2020
Rognså, Guro Helgesdotter; Ueland, Øydis; Lindberg, Diana; Grini, Ida Synnøve Bårvåg; Alm, Siril; Iversen, Stian Gjerstad; Rosnes, Jan Thomas; Rud, Ida; Varela, Paula
2021
Perspectives on personalised food
Ueland, Øydis; Kirkhus, Bente; Lindberg, Diana; Rosnes, Jan Thomas; Rud, Ida; Varela, Paula
2020
Langsrud, Solveig; Sørheim, Oddvin; Skuland, Silje Elisabeth; Almli, Valerie Lengard; Jensen, Merete Rusås; Grøvlen, Magnhild Seim; Ueland, Øydis; Møretrø, Trond
2020
Perspectives on personalised food
Ueland, Øydis; Altintzoglou, Themistoklis; Kirkhus, Bente; Lindberg, Diana; Rognså, Guro Helgesdotter; Rosnes, Jan Thomas; Rud, Ida; Varela-Tomasco, Paula Alejandra
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
2018
Forbrukeres matadferd på kjøkkenet
Ueland, Øydis; Hagtvedt, Therese; Langsrud, Solveig; Veflen, Nina
2017
Food Scares: Reflections and Reactions
Veflen, Nina; Storstad, Oddveig; Samuelsen, Bendik Meling; Langsrud, Solveig; Hagtvedt, Therese; Ueland, Øydis; Gregersen, Fredrik Alexander; Scholderer, Joachim
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
Christensen, Kasper; Gonera, Antje; Grimsby, Gard Sveinung; Grini, Ida Synnøve Bårvåg; Hersleth, Stine Alm; Risvik, Einar; Ueland, Øydis
2016
van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim
2014
Tradisjon og innovasjon. Ja takk begge deler
Ueland, Øydis; Hersleth, Margrethe
2013
Rapport/Report 24/2013, English Summary
Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Granli, Britt Signe; Mortvedt, Hilde Skotland; Honkanen, Pirjo; Ueland, Øydis
2013
Food safety practices among Norwegian consumers
Røssvoll, Elin Halbach; Lavik, Randi Kristine; Ueland, Øydis; Jacobsen, Eivind; Hagtvedt, Therese; Langsrud, Solveig
2013
Consumer science at the interface of sensory and marketing
Risvik, Einar; Ueland, Øydis; Olsen , Nina Veflen
2013
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks
Almli, Valerie Lengard; Van Wezemael, Lynn; Verbeke, Wim; Ueland, Øydis
2013
Preference mapping of salmon-sauce combinations: The influence of temporal properties
Paulsen, Morten thyregod; Næs, Tormod; Ueland, Øydis; Rukke, Elling-Olav; Hersleth, Margrethe
2013
State of the art in benefit–risk analysis: Economics and Marketing-Finance
Kalogeras, N.; Odekerken-Schröder, G.; Pennings, Joost M.E.; Gunnlaugsdottir, H.; Holm, F.; Leino, O.; Luteijn, J.M.; Magnússon, S.H.; Pohjola, M.V.; Tijhuis, M.J.; Tuomisto, J.T.; Ueland, Øydis; White, B.C.; Verhagen, H.
2012
Granli, Britt Signe; Øvsthus, Ingunn; Seljåsen, Randi; Ueland, Øydis
2012
Røssvoll, Elin halbach; Ueland, Øydis; Hagtvedt, Therese; Jacobsen, Eivind; Lavik, Randi Kristine; Langsrud, Solveig
2012
State of the art in benefit-risk analysis: Food microbiology
Magnússon, S.H.; Gunnlaugsdottir, H.; van Loveren, H.; Holm, F.; Kalogeras, N.; Leino, O.; Luteijn, J.M.; Odekerken, G.; Pohjola, M.V.; Tijhuis, M.J.; Tuomisto, J.T.; Ueland, Øydis; White, B.C.; Verhagen, H.
2012
State of the art in benefit-risk analysis: Economics and Marketing-Finance
Kalogeras, Nikos; Odekerken, Gaby; Pennings, Joost M.E.; Gunnlaugsdottir, Helga; Holm, Finn; Leino, Olli; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Pohjola, Mikko; Tijhuis, Mariken J.; Tuomisto, Jouni T.; Ueland, Øydis; White, Bronagh C.; Verhagen, Hans
2012
State of the art in benefit-risk analysis: Consumer perception
Ueland, Øydis; Gunnlaugsdottir, Helga; Holm, Finn; Kalogeras, Nikos; Leino, Olli; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Odekerken, Gaby; Pohjola, Mikko; Tijhuis, Mariken J.; Tuomisto, Jouni T.; White, Bronagh C.; Verhagen, Hans
2012
Tijhuis, Mariken J.; Pohjola, Mikko; Gunnlaugsdottir, Helga; Kalogeras, Nikos; Leino, Olli; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Odekerken, Gaby; Poto, Margherita; Tuomisto, Jouni T.; Ueland, Øydis; White, Bronagh C.; Holm, Finn; Verhagen, Hans
2012
State of the art in benefit-risk analysis: Medicines
Luteijn, Johannes Michiel; White, Bronagh C.; Gunnlaugsdottir, Helga; Holm, Finn; Kalogeras, Nikos; Leino, Olli; Magnússon, Sveinn Haukur; Odekerken, Gaby; Pohjola, Mikko; Tijhuis, Mariken J.; Tuomisto, Jouni T.; Ueland, Øydis; McCarron, Paul A.; Verhagen, Hans
2012
State of the art in benefit-risk analysis: Introduction
Verhagen, Hans; Tijhuis, Mariken J.; Gunnlaugsdottir, Helga; Kalogeras, Nikos; Leino, Olli; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Odekerken, Gaby; Pohjola, Mikko; Tuomisto, Jouni T.; Ueland, Øydis; White, Bronagh C.; Holm, Finn
2012
State of the art in benefit-risk analysis: Food and nutrition
Tijhuis, Mariken J.; de Jong, Nico; Pohjola, Mikko; Gunnlaugsdottir, Helga; Hendriksen, Marieke; Hoekstra, Jeljer; Holm, Finn; Kalogeras, Nikos; Leino, Olli; van Leeuwen, F.X. Rolaf; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Odekerken, Gaby; Rompelberg, Cathy; Tuomisto, Jouni T.; Ueland, Øydis; White, Bronagh C.; Verhagen, Hans
2012
State of the art in benefit-risk analysis: Environmental health
Pohjola, Mikko; Leino, Olli; Kollanus, Virpi; Tuomisto, Jouni T.; Gunnlaugsdottir, Helga; Holm, Finn; Kalogeras, Nikos; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Odekerken, Gaby; Tijhuis, Mariken J.; Ueland, Øydis; White, Bronagh C.; Verhagen, Hans
2012
The effect of technology information on consumer expectations and liking of beef
Van Wezemael, Lynn; Ueland, Øydis; Rødbotten, Rune; De Smet, Stefaan; Scholderer, Joachim; Verbeke, Wim
2012
Sensory perception of salmon and culinary sauces - An interdisciplinary approach
Paulsen, Morten thyregod; Ueland, Øydis; Nilsen, Asgeir; Öström, Åsa; Hersleth, Margrethe
2012
European consumer response to packaging technologies for improved beef safety
Van Wezemael, Lynn; Ueland, Øydis; Verbeke, Wim
2011
European consumers' acceptance of beef processing technologies: A focus group study
de Barcellos, Marcia D.; Kugler, Jens O.; Grunert, Klaus gunter; Van Wezemael, Lynn; Perez-Cueto, Federica J.A.; Ueland, Øydis; Verbeke, W.
2010
Sivertsen, Hanne Kristine; Ueland, Øydis; Westad, Frank Ove
2010
Impact of health-related claims on the perception of other product attributes
Lahteenmaki, Liisa; Lampila, Piritta; Grunert, Klaus; Boztug, Yasemin; Ueland, Øydis; Åström, Annika; Martinsdottir, Emilia
2010
Verbeke, Wim; Van Wezemael, Lynn; de Barcellos, Marcia D.; Kugler, Jens O.; Hocquette, Jean-Francois; Ueland, Øydis; Grunert, Klaus
2010
RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY
Bitnes, Janna Myrvold; Ueland, Øydis; Møller, Per; Martens, Magni
2009
Food risk management quality: Consumer evaluations of past and emerging food safety incidents
van Kleef, Ellen; Ueland, Øydis; Theodoridis, Gregory; Rowe, Gene; Pfenning, Uwe; Houghton, J; van Dijk, Heleen; Chryssochoidis, George; Frewer, Lynn J.
2009
Effect of Portion Size Information on Food Intake
Ueland, Øydis; Cardello, Armand V.; Merrill, Ellen P.; Lesher, Larry L.
2009
Quality of raw salmon fillet as a predictor of cooked salmon quality
Rødbotten, Marit; Lea, Per; Ueland, Øydis
2009
RELIABILITY OF SENSORY ASSESSORS: ISSUES OF RETENTION AND LEARNING
Bitnes, Janna Myrvold; Ueland, Øydis; Møller, Per; Martens, Magni
2008
Smeets, Astrid J; Soenen, Stijn; Luscombe-Marsh, Natalie; Ueland, Øydis; Westerp-Plantenga, Margriet S.
2008
The effect of animality in the consumption experience - A potential for disgust
Kubberød, Elin; Ueland, Øydis; Dingstad, Gunvor; Risvik, Einar; Henjesand, Inge Jan
2008
Consumer attitudes toward low stake risk in food markets
Alfnes, Frode; Rickertsen, Kyrre; Ueland, Øydis
2008
Effect of product knowledge on profiling performance comparing various sensory laboratories
Bitnes, Janna Myrvold; Rødbotten, Marit; Lea, Per; Ueland, Øydis; Martens, Magni
2007
Bitnes, Janna Myrvold; Martens, Harald; Ueland, Øydis; Martens, Magni
2007
Kubberød, Elin; Ueland, Øydis; Risvik, Einar; Henjesand, Inge Jan
2006
Kubberød, Elin; Ueland, Øydis; Risvik, Einar; Henjesand, Inge Jan
2006
Kubberød, Elin; Dingstad, Gunvor; Ueland, Øydis; Risvik, Einar
2006
Public attitudes towards genetically-modified food
Miles, Susan; Ueland, Øydis; Frewer, Lynn J.
2005
Consumer acceptance of cheese, influence of different testing conditions
Hersleth, Margrethe; Ueland, Øydis; Allain, H.; Næs, Tormod
2005
Grunert, Klaus gunter; Bech-Larsen, Tino; Lahteenmaki, Liisa; Ueland, Øydis; Åström, Annika
2004
A sensory map of the meat universe
Rødbotten, Marit; Kubberød, Elin; Lea, Per; Ueland, Øydis
2004
A sensory map of the meat univers. Sensory profile of meat from 15 species
Rødbotten, Marit; Kubberød, Elin; Lea, Per; Ueland, Øydis
2004
Acceptability of genetically modified cheese presented as real product alternative
Lahteenmaki, Liisa; Grunert, Klaus; Ueland, Øydis; Åström, Annika; Arvola, Anne; Bech-Larsen, Tino
2002
Attitudes towards meat and meat-eating among adolescents in Norway
Kubberød, Elin; Ueland, Øydis; Tronstad, Åsne; Risvik, Einar
2002
Gender specific preferences and attitudes towards meat
Kubberød, Elin; Ueland, Øydis; Rødbotten, Marit; Westad, Frank; Risvik, Einar
2002
1. April 2021 – 31. March 2024
For older adults, undernutrition can be a serious health problem. EAT4AGE will prevent undernutrition and avoid impaired muscle function by investigating how age-related changes, such as decline in digestive functions, oral processing, sensory perception, and appetite, can be overcome.
1. January 2018 – 1. January 2021
We want everyone to be able to eat good, healthy food – no matter what their situation.
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 goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.
1. January 2014 – 31. December 2016
Communication with consumers is one of the most important elements in the effective management and control of food-borne hazards. This is particularly important in crisis situations – for example, during a food scare.