Biography Valérie Lengard Almli
I am Senior Scientist at Nofima, where I have been working since 2008 and have built up experience in project management from national and international projects. My research areas are consumer behaviour and sensory science, with a main focus on the consumer. Special interests include individuality in taste sensitivity, consumers’ product acceptance and food choice, behavioral change towards a sustainable society (incl. food waste and packaging choices), children’s learning mechanisms towards a healthy and varied diet, consumer testing methodologies and consumer-driven innovation processes. I also have expertise 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 fora master-level course in sensory and consumer science (MVI 340). I hold an MSc in Food Science and Sensometrics from ENITIAA, Nantes, France (1998) and a PhD in consumer science from the Norwegian University of Life Sciences, Institute for Chemistry, Biotechnology and Food Science, Ås, Norway (2012). 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 Almli has 50 publications at Nofima:
1. November 2020 – 31. October 2028
Digital Food Quality (short named DigiFoods) is a centre for research-based innovation (SFI) with the purpose of developing digital solutions for food quality assessment with cutting edge technology. New sensor systems will radically transform food production industry into a more efficient and sustainable industry.
1. January 2020 – 31. March 2022
The aim of the project is to develop a test system for choosing the right packaging for fruits, berries and vegetables.
1. May 2017 – 30. April 2022
The overall objective of SafeConsume is to Reduce health burden from foodborne illnesses. The ambition is to initiate a new and broader approach in future research, innovation, education and food safety policy, widening the space of opportunities for improving food safety.
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.