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Biografi 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 Varela-Tomasco har 57 publikasjoner ved Nofima:

How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6-9-year old children.

Galler, Martina; Næs, Tormod; Almli, Valerie Lengard; Varela, Paula

2020

Vitenskapelig artikkel

Can children use temporal sensory methods to describe visual and food stimuli?

Velázquez, Ana Laura; Vidal, Leticia; Varela, Paula ; Ares, Gastón

2020

Vitenskapelig artikkel

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

Velázquez, Ana; Vidal, Leticia; Varela, Paula ; Ares, Gastón

2020

Vitenskapelig artikkel

Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization.

Berget, Ingunn; Castura, John; Ares, Gaston; Næs, Tormod; Varela, Paula

2020

Vitenskapelig artikkel

Tekstur som kur for overspising?

Varela, Paula ; Næs, Tormod

2019

Populærvitenskapelig artikkel

Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach

Gamero, Amparo; Nguyen, Quoc Cuong; Varela, Paula ; Fiszman, Susana; Tarrega, Amparo; Rizo, Arantxa

2019

Vitenskapelig artikkel

Unintended Consonances: Methods to Understand Robot Motor Sound Perception

Moore, Dylan; Dahl, Tobias; Varela, Paula ; Ju, Wendy; Næs, Tormod; Berget, Ingunn

2019

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

do Carmo, Cátia Saldanha; Varela, Paula ; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor

2019

Vitenskapelig artikkel

Connecting flavors in social media: A cross cultural study with beer pairing

Arellano-Covarrubias, Araceli; Gómez-Corona, Carlos; Varela, Paula ; Escalona-Buendía, Héctor B.

2019

Vitenskapelig oversiktsartikkel/review

Ny undersøkelse: Nordmenn var skeptiske til kjøttkopier

Hegermark, Wenche Aale; Gonera, Antje; Varela, Paula

2019

Populærvitenskapelig artikkel

Segmentation in projective mapping

Berget, Ingunn; Varela, Paula ; Næs, Tormod

2019

Vitenskapelig artikkel

Consumer’s categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Aschemann-Witzel, Jessica; Varela, Paula ; Peschel, A.O.

2019

Vitenskapelig artikkel

Portion size selection as related to product and consumer characteristics studied by PLS path modelling

Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula

2018

Vitenskapelig artikkel

Hvorfor ikke vegetar?

Varela, Paula ; Gonera, Antje

2018

Populærvitenskapelig artikkel

Hvordan skal vi få barn til å like sunn mat?

Varela, Paula ; Berget, Ingunn; Almli, Valerie Lengard

2018

Populærvitenskapelig artikkel

Individual differences in sensory and consumer science. Experimentation, analysis and interpretation

Næs, Tormod; Varela, Paula ; Berget, Ingunn

2018

Vitenskapelig monografi

White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

Lezaeta, Alvaro; Bordeu, Edmundo; Agosin, Eduardo; Perez-Correa, J. Ricardo; Varela, Paula

2018

Vitenskapelig artikkel

Consumer-based methodologies for sensory characterization

Ares, Gastón; Varela, Paula

2018

Faglig kapittel

Recent advances in consumer research

Varela, Paula ; Ares, Gastón

2018

Faglig kapittel

Methods in Consumer Research, Alternative Approaches and Special Applications

Ares, Gastón; Varela, Paula

2018

Vitenskapelig antologi/Konferanseserie

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

Nguyen, Quoc Cuong; Næs, Tormod; Varela, Paula

2018

Vitenskapelig artikkel

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

Varela, Paula ; Antúnez, Lucía; Carlehög, Mats; Alcaire, Florencia; Castura, J.C; Berget, Ingunn; Giménez, Ana; Næs, Tormod; Ares, Gastón

2018

Vitenskapelig artikkel

Methods in Consumer Research, New Approaches to Classic Methods

Ares, Gastón; Varela, Paula

2018

Vitenskapelig antologi/Konferanseserie

Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread

Nguyen, Quoc Cuong; Wahlgren, Marte Berg; Almli, Valerie Lengard; Varela, Paula

2017

Vitenskapelig artikkel

Projective mapping based on choice or preference: An affective approach to projective mapping

Varela, Paula ; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod

2017

Vitenskapelig artikkel

Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods

Lezaeta, A.; Bordeu, Edmundo; Næs, Tormod; Varela, Paula

2017

Vitenskapelig artikkel

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

Asioli, Daniele; Aschemann-Witzel, Jessica; Caputo, Vincenzina; Vicchio, Riccardo; Annunziata, Azzurra; Næs, Tormod; Varela, Paula

2017

Vitenskapelig artikkel

Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

Ares, Gastón; Varela, Paula

2017

Vitenskapelig artikkel

Influence of consumers' cognitive style on results from projective mapping

Varela, Paula ; Antúnez, Lucía; Berget, Ingunn; Oliveira, Denize; Christensen, Kasper; Vidal, Leticia; Næs, Tormod; Ares, Gastón

2017

Vitenskapelig artikkel

Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages

Daltoe, Marina Mitterer; Breda, Leandra Schuastz; Belusso, A.C.; Nogueira, Barbara Arruda; Rodrigues, Deyse Pegorini; Fiszman, Susana; Varela, Paula

2017

Vitenskapelig artikkel

Estimating and interpreting more than two consensus components in projective mapping: INDSCAL vs. multiple factor analysis (MFA)

Næs, Tormod; Berget, Ingunn; Liland, Kristian Hovde; Ares, Gaston; Varela, Paula

2017

Vitenskapelig artikkel

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Asioli, Daniele; Varela, Paula ; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod

2017

Vitenskapelig artikkel

Sensory characterisation based on consumers’ perception – new Methods for the new times.

Varela, Paula

2016

Fagartikkel

Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception?

Vidal, Leticia; Antúnes, Lucía; Giménez, Ana; Varela, Paula ; Deliza, Rosires; Ares, Gaston

2016

Vitenskapelig artikkel

Influence of Poles on Results from Reference-Based Sensory Characterization Methodologies: Case Study with Polarized Projective Mapping Consumers

de Saldamando, Luis; Antúnez, Lucía; Giménez, Ana; Varela, Paula; Ares, Gastón

2015

Vitenskapelig artikkel

Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad

de Oliveira Elias, Susana; Tomasco, Paula Varela; Ortiz Alvarenga, Veronica; de Souza Sant'Ana, Anderson; Tondo, Eduardo Cesar

2015

Vitenskapelig artikkel

Consumer perception of carriers of a satiating compound: Influence of front-of-package images and weight loss-related information

Fiszman, Susana; Carrillo, Elizabeth; Varela, Paula

2015

Vitenskapelig artikkel

Editorial overview: Sensory science and consumer perception

Varela, Paula

2015

Leder

Special issue title: "Food, emotions and food choice"

Varela, Paula; Ares, Gastón

2015

Leder

Methods for a deeper understanding of the sensory perception of fruit fillings

Agudelo, Alejandra; Tomasco, Paula Alejandra Varela; Fiszman, S.

2015

Vitenskapelig artikkel

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability

Marcano, J; Tomasco, Paula Alejandra Varela; Cunha, L.M.; Fiszman, S.

2015

Vitenskapelig artikkel

Fruit fillings development: A multiparametric approach

Agudelo, Alejandra; Tomasco, Paula Alejandra Varela; Fiszman, Susana

2015

Vitenskapelig artikkel

Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task

Ares, Gastón; Antúnez, Lucía; Oliveira, Denize; Alcaire, Florencia; Giménez, Ana; Berget, Ingunn; Næs, Tormod; Tomasco, Paula Alejandra Varela

2015

Vitenskapelig artikkel

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández-Carrión, María; Tomasco, Paula Alejandra Varela; Hernando, Isabel; Fiszman Dal Santo, Susana; Quiles, Amparo

2015

Vitenskapelig artikkel

Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity

Marcano, Johanna; Tomasco, Paula Alejandra Varela; Fiszman Dal Santo, Susana

2015

Vitenskapelig artikkel

Evaluation of Data Aggregation in Polarized Sensory Positioning

Antúnez, Lucía; Salvador, Ana; de Saldamando, Luis; Tomasco, Paula Alejandra Varela; Giménez, Ana; Ares, Gastón

2015

Vitenskapelig artikkel

Structured sorting using pictures as a way to study nutritional and hedonic perception in children

Varela, Paula; Salvador, Ana

2014

Vitenskapelig artikkel

Comparison of the methodologies and Recommendations

Ares, Gaston; Varela, Paula

2014

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Dynamic Sensory Descriptive Methodologies: Time–Intensity and Temporal Dominance of Sensations

Silva Cadena, R.; VIDAL, LETICIA; Ares, Gaston; Varela, Paula

2014

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Introduction to sensory characterization

Varela, Paula; Ares, Gaston

2014

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Novel techniques in sensory characterization and consumer profiling

Varela, Paula; Ares, Gaston

2014

Vitenskapelig antologi/Konferanseserie

Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages

Varela, Paula; Antúnes, Lucía; Cadena, Rafael Silva; Giménes, Ana; Ares, Gastón

2014

Vitenskapelig artikkel

Assessment of global and individual reproducibility of projective mapping with consumers

VIDAL, LETICIA; CADENA, RAFAEL SILVA; CORREA, SILVANA; ÁBALOS, ROSA A.; GÓMEZ, BEATRIZ; GIMÉNEZ, ANA; Varela, Paula; Ares, Gaston

2014

Vitenskapelig artikkel

What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

Fiszman, S.; Varela, Paula; Diaz, P.; Linares, M.B.; Garrido, M.D.

2014

Vitenskapelig artikkel

Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study

Carrillo, E.; Fiszman, S.; Lähteenmäki, L.; Varela, Paula

2014

Vitenskapelig artikkel

Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

Morell, P.; Fiszman, S.M.; Varela, Paula; Hernando, I.

2014

Vitenskapelig artikkel

Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims

Miraballes, Marcelo; Fiszman, Suzana; Gámbaro, Adriana; Varela, Paula

2014

Vitenskapelig artikkel

Digital Food Quality

1. november 2020 – 31. oktober 2028

DigiFoods er et senter for forskningsdrevet innovasjon (SFI) som skal utvikle smarte optiske sensorer for måling og digitalisering av matkvaliteten direkte på produksjonslinja, gjennom verdikjeden. Denne informasjonen kan brukes til optimering av både prosesser og verdikjeder for økt lønnsomhet og reduksjon av matsvinn.

Edulia

1. februar 2018 – 31. januar 2022

Det er stort behov for å finne nye måter og metoder å takle de økende utfordringene med overvekt og fedme blant barn og unge. Edulia ønsker å bidra til å fremme et sunnere kosthold fra barndommen basert på forholdet mellom sensorisk oppfatning, glede, matvalg og -adferd.

VårMat

1. januar 2018 – 1. januar 2021

Vi vil at alle skal kunne spise god og sunn mat – uansett hvilken situasjon man er i.

FoodProFuture

1. mars 2017 – 28. april 2021

Hovedmålet for dette prosjektet er å utvikle en kunnskapsplattform for optimal produksjon og utnyttelse av norske proteinrike vekster. Slik at de kan utgjøre råvarene i gode, helseriktige og attraktive plantebaserte matvarer med høyt proteininnhold.

Barn og smak

1. januar 2014 – 31. desember 2017

Det er et stort potensiale for en bedre helse i befolkningen dersom kostholdet bedres, og det er spesielt viktig å tilrettelegge for sunne og varierte menyer for barn og unge, fordi matvaner etableres i ung alder.