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Biography Valérie Lengard Almli

I am Research Scientist at Nofima, where I have been working since 2008. My research areas are consumer behaviour and sensory science, with a main focus on the consumer. Special interests include the role of extrinsic factors on consumers’ product acceptance and food choice, children’s learning mechanisms towards a healthy and varied diet, consumer testing methodologies and consumer-driven innovation processes. I also have a strong interest in statistical methods, especially experimental design and multivariate data analysis (sensometrics). In addition I have a part-time position as Associate Professor at the Norwegian University of Life Sciences (NMBU), where I am responsible for a master-level course in sensory and consumer science (MVI340). I hold an MSc in Food Science and Sensometrics from ENITIAA, Nantes, France (1998) and a PhD in sensory science from the Norwegian University of Life Sciences, Institute for Chemistry, Biotechnology and Food Science, Ås, Norway (2012). The title of my PhD dissertation was “Consumer acceptance of innovations in traditional food. Attitudes, expectations and perception”. My past professional experience includes roles as Chemometrics consultant, Product manager, Chief Executive Officer and Chief Technology Officer in the statistical software group CAMO AS (1998-2008).

Valérie Lengard has 35 scientific publications in Cristin:

Schouteten, J. J.; Verwaeren, J.; Gellynck, Xavier; Almli, Valerie Lengard; 2019: Comparing a standardized to a product-specific emoji list for evaluating food products by children

Asioli, Daniele; Rocha, Cristina M.R.; Wongprawmas, Rungsaran; Popa, Mona Elena; Gö?ü?, Fahrettin; Almli, Valerie Lengard; 2019: Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe

Höglund, Evelina; Eliasson, Lovisa; Oliveira, Gabriel; Almli, Valerie Lengard; Sözer, Nesli; Alminger, Marie; 2018: Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Vennerød, Frida Felicia; Nicklaus, Sophie; Lien, Nanna; Almli, Valerie Lengard; 2018: The development of basic taste sensitivity and preferences in children

Aschemann-Witzel, Jessica; de Hooge, Ilona; Almli, Valerie Lengard; Oostindjer, Marije; 2018: Fine-Tuning the Fight Against Food Waste

Almli, Valerie Lengard; Gaarder, Mari; Pettersen, Marit Kvalvåg; 2018: Communicating packaging functionality for food waste reduction influence consumer choices

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

de Hooge, Ilona; Oostindjer, Marije; Aschemann-Witzel, Jessica; Normann, Anne; Mueller Loose, Simone; Almli, Valerie Lengard; 2017: This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home

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.

Piochi, Maria; Monteleone, Erminio; Torri, Luisa; Masi, Camilla; Almli, Valerie Lengard; Wold, Jens-Petter; Dinnella, Caterina; 2017: Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue

Vennerød, Frida Felicia; Almli, Valerie Lengard; Berget, Ingunn; Lien, Nanna; 2017: Do parents form their children’s sweet preference? The role of parents and taste sensitivity on preferences for sweetness in pre-schoolers

Nguyen, Quoc Cuong; Wahlgren, Marte Berg; Almli, Valerie Lengard; Varela, Paula; 2017: Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread

Rohm, Harald; Oostindjer, Marije; Aschemann-Witzel, Jessica; Symmank, Claudia; Almli, Valerie Lengard; de Hooge, Ilona; Normann, Anne; Karantininis, Kostas; 2017: Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction

Asioli, Daniele; Næs, Tormod; Øvrum, Arnstein; Almli, Valerie Lengard; 2016: Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway

Wang, Qing; Egelandsdal, Bjørg; Amdam, Gro Vang; Almli, Valerie Lengard; Oostindjer, Marije; 2016: Diet and Physical Activity Apps: Perceived Effectiveness by App Users

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

Oostindjer, Marije; Aschemann-Witzel, Jessica; Wang, Qing; Skuland, Silje Elisabeth; Egelandsdal, Bjørg; Amdam, Gro Vang; Schjøll, Alexander; Pachucki, Mark; Rozin, Paul; Stein, Jarrett; Almli, Valerie Lengard; van Kleef, Ellen; 2016: Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´s diet and food consumption? A cross-national comparative perspective

Asioli, Daniele; Almli, Valerie Lengard; Næs, Tormod; 2016: Comparison of two different strategies for investigating individual differences among consumers in choice experiments. A case study based on Preferences for Iced Coffee in Norway

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

de Hooge, Ibona; Oostindjer, Marije; Aschemann-Witzel, Jessica; Normann, Anne; Loose, Simone Mueller; Almli, Valerie Lengard; 2016: This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home

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

Roselyne, Alphonce; Temu, Anna; Almli, Valerie Lengard; 2015: European consumer preference for African dried fruits

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

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

Asioli, Daniele; Næs, Tormod; Granli, Britt Signe; Almli, Valerie Lengard; 2014: Consumer preferences for iced coffee determined by conjoint analysis: An exploratory study with Norwegian consumers

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

Almli, Valerie Lengard; Van Wezemael, Lynn; Verbeke, Wim; Ueland, Øydis; 2013: One technology does not fit all: Profiling consumers of tender and tenderised beef steaks

Almli, Valerie Lengard; 2012: Consumer acceptance of innovations in traditional food. Attitudes, expectations and perception

Øvrum, Arnstein; Alfnes, Frode; Almli, Valerie Lengard; Rickertsen, Kyrre; 2012: Health information and diet choices: Results from a cheese experiment

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

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

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

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

Children and taste

1. January 2014 – 31. December 2017

There is a large potential for a better health in the population by improving diet and dietary behavior. It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age.

COSUS

1. June 2014 – 31. May 2017

Reducing food waste is high on national and European political agendas. COSUS contributes to reducing food waste by targeting the consumer with strategies that will encourage consumers to accept suboptimal foods.

Edulia

1. February 2018 – 31. December 2022

Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice. Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.