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 personalised food, 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.

See publications in Cristin

My Projects

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

2021 - 2024

FutureFoodControl

Food safety, reduced food waste and sustainable packaging

2021 - 2024

EAT4AGE

Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

2021 - 2024

Fortiphy

Develop protein fortified meal recipes for elderly people

2021 - 2024

SafeConsume

Safer food through better kitchen hygiene

2017 - 2022

VårMat (personalized food)

Strategic focus on personalised food and gastronomy

2018 - 2021

FoodMicro-Pack

Safe and durable food, optimal packaging concepts and reduced food waste

2017 - 2020

Matlyst

2017 - 2020

ScareCom

Food Scares: Consumer Perception, Risk Communication and Crisis Management

2014 - 2016

My publications

Øydis Ueland has 67 publications at Nofima:

How Families’ Use of Digital Technology Can Be a Tool for Reducing Loneliness and Improving Food Intake among Older Adults

Journal of Ageing and Longevity, 2023
Academic article

Opportunities and barriers for food intake in older age – a Norwegian perspective

Food & Nutrition Research, 2022
Academic article

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Food Control, 2022
Academic article

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Sustainability, 2021
Academic article

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

2021
Academic chapter/article/Conference paper

Final Report VårMat. VårMat – strategic research program on personalised food 2018-2020

2021
Nofima’s reports

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

PLOS ONE, 2020
Academic article

Norwegian consumers attitudes to vegetables grown at southern or northern location of Norway. report from focus group study concerning origin, farming system, price and quality

2012
Report

Application of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys

Journal of Food Protection, 2012
Academic article

European beef consumers’ interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries

Appetite, 2010
Academic article

Energy expenditure, satiety, and plasma ghrelin, glucagon-like peptide 1, and peptide tyrosine-tyrosine concentrations following a single high-protein lunch

Journal of Nutrition, 2008
Academic article

Attitudes towards the use of GMOs in food production and their impact on buying intention: The role of positive sensory experience

Agribusiness, 2004
Academic article

My Projects

Innovation, consumer insight and processing knowledge for sustainability and health

Food safety, reduced food waste and sustainable packaging

Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

Develop protein fortified meal recipes for elderly people

Safer food through better kitchen hygiene

Strategic focus on personalised food and gastronomy

Safe and durable food, optimal packaging concepts and reduced food waste

Matlyst

Food Scares: Consumer Perception, Risk Communication and Crisis Management

My publications

Older adults’ acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Policy tools for sustainable and healthy eating: Enabling a food transition in the Nordic countries

Food risk communication to consumers: The scare of antibiotic resistant bacteria in chicken

How Families’ Use of Digital Technology Can Be a Tool for Reducing Loneliness and Improving Food Intake among Older Adults

Opportunities and barriers for food intake in older age – a Norwegian perspective

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Meat consumption and consumer attitudes – A Norwegian perspective

The fourth industrial revolution in the food industry—part II: Emerging food trends

Sales of new plant-based products

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

Final Report VårMat. VårMat – strategic research program on personalised food 2018-2020

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

Perspectives on personalised food

Health-related factors influencing food choices of active home-living older adults in Norway.

How to make risk communication influence behavior change

Appetite for life – Maintaining appetite for foods at old and very old age

Forbrukeres matadferd på kjøkkenet

Food Scares: Reflections and Reactions

Fra kunnskap til handling – Mulighetsrommet: Hvordan påvirke forbrukere til å velge sunnere?

Fra innsikt til effekt

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Tradisjon og innovasjon. Ja takk begge deler

Mat og måltider for aktive eldre. En studie av aktive eldres preferanser, prioriteringer og praksiser

Food safety practices among Norwegian consumers

Consumer science at the interface of sensory and marketing

One technology does not fit all: Profiling consumers of tender and tenderised beef steaks

Preference mapping of salmon-sauce combinations: The influence of temporal properties

State of the art in benefit–risk analysis: Economics and Marketing-Finance

Norwegian consumers attitudes to vegetables grown at southern or northern location of Norway. report from focus group study concerning origin, farming system, price and quality

Application of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys

State of the art in benefit-risk analysis: Food microbiology

State of the art in benefit-risk analysis: Economics and Marketing-Finance

State of the art in benefit-risk analysis: Consumer perception

Looking beyond borders: Integrating best practices in benefit-risk analysis into the field of Food and Nutrition

State of the art in benefit-risk analysis: Medicines

State of the art in benefit-risk analysis: Introduction

State of the art in benefit-risk analysis: Food and nutrition

State of the art in benefit-risk analysis: Environmental health

The effect of technology information on consumer expectations and liking of beef

Sensory perception of salmon and culinary sauces – An interdisciplinary approach

European consumer response to packaging technologies for improved beef safety

European consumers’ acceptance of beef processing technologies: A focus group study

Development of satiating and palatable high-protein meat products by using experimental design in food technology

Impact of health-related claims on the perception of other product attributes

European beef consumers’ interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries

RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY

Food risk management quality: Consumer evaluations of past and emerging food safety incidents

Effect of Portion Size Information on Food Intake

Quality of raw salmon fillet as a predictor of cooked salmon quality

RELIABILITY OF SENSORY ASSESSORS: ISSUES OF RETENTION AND LEARNING

Energy expenditure, satiety, and plasma ghrelin, glucagon-like peptide 1, and peptide tyrosine-tyrosine concentrations following a single high-protein lunch

The effect of animality in the consumption experience – A potential for disgust

Consumer attitudes toward low stake risk in food markets

Effect of product knowledge on profiling performance comparing various sensory laboratories

Longitudinal study of taste identification of sensory panellists: Effect of Ageing, Experience and Exposure

A study on the mediating role of disgust with meat in the prediction of red meat consumption among young females

study on the mediating role of disgust with meat in the prediction of red meat consumption among young females

The effect of animality on disgust response at the prospect of meat preparation — An experimental approach from Norway

Public attitudes towards genetically-modified food

Consumer acceptance of cheese, influence of different testing conditions

Attitudes towards the use of GMOs in food production and their impact on buying intention: The role of positive sensory experience

A sensory map of the meat universe

A sensory map of the meat univers. Sensory profile of meat from 15 species

Acceptability of genetically modified cheese presented as real product alternative

Attitudes towards meat and meat-eating among adolescents in Norway

Gender specific preferences and attitudes towards meat