Biography Themistoklis Altintzoglou
I am a researcher in the field of consumer research. I have been working in Nofima since 2007. I focus on consumer research and food product/concept development and perception. I am particularly interested in developing useful knowledge about factors that influence consumers’ perception of products/information and their actual food choice behaviour. I combine a broad range of experimental (experiments, eye-tracking, facial expression recognition), quantitative (survey) and qualitative (focus groups, open ended questions) research methods. I have a PhD on consumer research in new product/concept development (Tromsø, Norway), an MSc focused on consumer and sensory science (Wageningen, the Netherlands) and a BSc specialized in human nutrition behaviour (Thessaloniki, Greece).
Themistoklis Altintzoglou has 50 publications at Nofima:
1. June 2020 – 31. May 2023
Developing ecofriendly marine ingredients and products from underutilised marine species.
1. June 2019 – 31. May 2023
AquaVitae aims to develop solutions for increasing the cultivation of low-trophic species, such as seaweed and sea urchins.
2. January 2019 – 31. December 2021
1. April 2018 – 31. March 2022
Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.
1. September 2017 – 31. August 2021
In this project, we work to improve food safety and deter food fraud within the EU and China.
1. January 2016 – 31. December 2022
With the use of modern, research-based process technology and expertise, unused or under utilized biomass of marine or terrestrial origin can be used for new, marketable products. We coordinate, develop and increase Nofima’s total expertise related to the future of sustainable protein production. Peptek is a strategic research initiative focused on sustainability, total utilization, food safety and future food security.
1. March 2015 – 28. February 2019
In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.