- Scientific publications
- Other publications
Biography Paula Varela-Tomasco
My research has focused on the exploration of new methods for understanding sensory and consumer perception, in particular sensory descriptive techniques with consumers and the influence of non-sensory parameters in food choice.
I have published more than 80 papers, various book chapters and several contributions to international symposiums. I co-edited the book “Novel Techniques in Sensory Characterization and Consumer Profiling”. I have taught university and professional courses, and supervised master and PhD theses in Sensory and Consumer Science. I am a member of the Editorial Board of Food Research International, Food Quality and Preference, and Current Opinion in Food Science. I am also part-time associate professor in Sensory and Consumer Science at the Norwegian University of Life Sciences (NMBU).Education and past professional experience
Food Engineer from Universidad de la República (Uruguay, 2002). PhD in Food Science and Technology from the Universidad Politécnica de Valencia (Spain, 2007). I have wide experience in academic and industrial research, and collaborations with research groups from Europe, Asia and South America. My past positions include lecturer in the Universidad de la Republica in Uruguay, pre- and post-doctoral researcher in the Institute of Agrochemistry and Food Technology in Valencia, Spain and Senior Sensory and Consumer Scientist in Kraft Foods UK R&D.
Paula has 36 scientific publications in Cristin:
Varela, Paula; Antúnez, Lucía; Carlehög, Mats; Alcaire, Florencia; Castura, J.C; Berget, Ingunn; Giménez, Ana; Næs, Tormod; Ares, Gastón; 2018: What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
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
Næs, Tormod; Berget, Ingunn; Liland, Kristian Hovde; Ares, Gaston; Varela, Paula; 2017: Estimating and interpreting more than two consensus components in projective mapping: INDSCAL vs. multiple factor analysis (MFA)
Daltoe, Marina Mitterer; Breda, Leandra Schuastz; Belusso, A.C.; Nogueira, Barbara Arruda; Rodrigues, Deyse Pegorini; Fiszman, Susana; Varela, Paula; 2017: Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages
Varela, Paula; Antúnez, Lucía; Berget, Ingunn; Oliverira, Denize; Christensen, Kasper; Vidal, Leticia; Næs, Tormod; Ares, Gastón; 2017: Influence of consumers' cognitive style on results from projective mapping
Asioli, Daniele; Aschemann-Witzel, Jessica; Caputo, Vincenzina; Vicchio, Riccardo; Annunziata, Azzurra; Næs, Tormod; Varela, Paula; 2017: Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
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
Vidal, Leticia; Antúnes, Lucía; Giménez, Ana; Varela, Paula; Deliza, Rosires; Ares, Gaston; 2016: Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception?
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
Marcano, J; Marcano, Johanna; Varela, Paula; Fiszman, S.; Fiszman Dal Santo, Susana; 2015: Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity
Hernández-Carrión, María; Varela, Paula; Hernando, Isabel; Fiszman Dal Santo, Susana; Quiles, Amparo; 2015: Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food
Ares, Gaston; Ares, Gastón; Antunez, Lucia; Antúnez, Lucía; Oliveira, Denize; Alcaire, Florencia; Giménez, Ana; GIMÉNEZ, ANA; Berget, Ingunn; Næs, Tormod; Varela, Paula; 2015: Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task
de Oliveira Elias, Susana; Varela, Paula; Ortiz Alvarenga, Veronica; de Souza Sant'Ana, Anderson; Tondo, Eduardo Cesar; 2015: Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad
de Saldamando, Luis; Antúnez, Lucía; Giménez, Ana; Varela, Paula; Ares, Gastón; 2015: Influence of Poles on Results from Reference-Based Sensory Characterization Methodologies: Case Study with Polarized Projective Mapping Consumers
Miraballes, Marcelo; Fiszman, Suzana; Gámbaro, Adriana; Varela, Paula; 2014: Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims
Varela, Paula; Antúnes, Lucía; Cadena, Rafael Silva; Giménes, Ana; Ares, Gastón; 2014: Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages
VIDAL, LETICIA; CADENA, RAFAEL SILVA; CORREA, SILVANA; ÁBALOS, ROSA A.; GÓMEZ, BEATRIZ; GIMÉNEZ, ANA; Varela, Paula; Ares, Gaston; 2014: Assessment of global and individual reproducibility of projective mapping with consumers
Paula has 4 other publications in Cristin:
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.
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.
1. January 2018 – 1. January 2021
Our goal is for everyone to be able to eat good and healthy food - whatever their circumstances in life.