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Biografi Valérie Lengard Almli

Jeg er forsker i Nofima, hvor jeg har jobbet siden 2008. Mine forskningsområder er forbrukeratferd og sensorikk, med hovedvekt på forbrukeren. Spesielle interesser inkluderer ytre faktorers rolle på forbrukernes produktaksept og matvalg, barns læringsmekanismer mot et sunt og variert kosthold, metoder for forbrukertesting og forbrukerdrevet innovasjonsprosesser. Jeg har også sterk interesse i statistiske metoder, spesielt eksperimentell design og multivariat dataanalyse (sensometri). I tillegg har jeg en deltidsstilling som førsteamanuensis på NMBU og er kursansvarlig for et master kurs i sensorikk og forbrukerforståelse (MVI340). Jeg har en mastergrad i næringsmiddelfag og sensometri fra ENITIAA, Nantes, Frankrike (1998) og en PhD fra Universitetet for Miljø og Biovitenskap (UMB), Institutt for kjemi, bioteknologi og matvitenskap, Ås, Norge (2012). Tittelen på min doktorgradsavhandling var «Forbrukeraksept av innovasjon i tradisjonsmat. Holdninger, forventninger og persepsjon». Jeg har tidligere yrkeserfaring som Kjemometrikonsulent, Produktsjef, Administrerende direktør og Teknologidirektør i statistisk programvare konsernet CAMO AS (1998-2008).

Valérie Lengard har 34 vitenskapelige publikasjoner i Cristin:

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

Schouteten, J. J.; Verwaeren, J.; Gellynck, Xavier; Almli, Valerie Lengard; 2018: Comparing a standardized to a product-specific emoji list for evaluating food products by children

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; Vorre, Aase; 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

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.

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.