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Biography Aase Vorre Skuland

Research I have been employed at Nofima since 1994 and works with many issues related to product development of food products. I work closely with industrial companies to develop new meal concepts and optimization of the sensory properties of the products. I am responsible for sensory analysis and consumer tests at Nofima in Stavanger. I am a project manager in the national program “Competence Network for local food, South – an initiative under the” Development program for local food and green tourism”, supported by Innovation Norway. Here we are working with the challenges faced by small businesses (<10 employees) who want to strengthen their food product expertise and market position. Education I have master's degree in food processing from the Norwegian University of Life Sciences (NMBU).

Aase Vorre has 12 scientific publications in Cristin:

Lerfall, Jørgen; Vorre, Aase; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn T; 2017: Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C

Lorentzen, Grete Elisabeth; Rotabakk, Bjørn T; Olsen, Stein Harris; Vorre, Aase; Siikavuopio, Sten Ivar; 2016: Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C

Roos, Gun; Hansen, Kai Victor; Vorre, Aase; 2016: Consumers, Norwegian food and belonging: a qualitative study

Altintzoglou, Themistoklis; Vorre, Aase; Carlehög, Mats; Sone, Izumi; Heide, Morten; Honkanen, Pirjo; 2015: Providing a food choice option increases children’s liking of fish as part of a meal

Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valerie Lengard; Hersleth, Margrethe; Vorre, Aase; Honkanen, Pirjo; 2015: Dish composition: children’s mental representation and expected liking

Lorentzen, Grete Elisabeth; Vorre, Aase; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn T; 2014: Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Roth, Bjørn; Kramer, Lene; Vorre, Aase; Løvdal, Trond Karsten; Øines, Sigurd; Foss, Atle; Imsland, Albert; 2014: The shelf life of farmed turbot (Scophthalmus maximus)

Onozaka, Yuko; Melbye, Elisabeth Lind; Vorre, Aase; Hansen, Håvard; 2014: Consumer Intentions to Buy Front-of-Pack Nutrition Labeled Food Products: The Moderating Effects of Personality Differences

Aaraas, Ragnhild; Hernar, I.J; Vorre, Aase; Bergslien, Helge; Lunestad, Bjørn-Tore; Skeie, Siv B.; Slinde, Erik; Mortensen, Stein; 2004: Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions

Rosnes, Jan Thomas; Vorre, Aase; Folkvord, Lindis; Hovda, Margrethe; Fjæra, Svein Olav; Skjervold, Per Olav; 2003: Effects of pre-, in- and post-rigor filleted Atlantic salmon (Salmo salar)on microbial spoilage and quality characteristics during chilled storage

Skjervold, Per Olav; Rørå, Anna Maria Bencze; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Vorre, Aase; Einen, Olai; 2001: Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

Skjervold, Per Olav; Rørå, Anna Maria Bencze; Fjæra, Svein Olav; Vegusdal, Anne; Vorre, Aase; Vorre, Aase; Einen, Olai; 2001: Effects of pre-, in- or post-rigor filleting of live chilled Atlantic salmon