Valérie Lengard Almli

Position	Ph.D. Student
E-mail	valerie.lengard@nofima.no
Phone	+47 64970305
Workplace	Ås

Works with

Consumer, food and context

Relevant news

Food and feelings , 27. January 2011
Differing attitudes to unpasteurised cheese , 4. October 2010
Call it Spanish and it tastes better , 7. June 2010
Good old habits are hard to break , 19. December 2008

Facts about Valérie Lengard Almli

I am a Ph.D. student with Nofima Food and the University of Life Sciences, Institute for Chemistry, Biotechnology and Food in Ås, Norway. I obtained an MSc. in Food Technology, Sensometrics and Chemometrics from ENITIAA, Nantes, France in 1998, and worked for ten years in the fields of experimental design multivariate data analysis. In my Ph.D. I study consumers’ perception and acceptance of innovations in traditional food products. Several data collection methodologies are used and compared.

Publications

Vanhonacker, F., Lengard, V., Hersleth, M. and Verbeke, W. 2010. Profiling European traditional food consumers.
Hersleth, M., Lengard, V., Verbeke, W., Guerrero, L. and Næs, T. 2010. Consumers' acceptance of innovations in dry cured ham: impact of reduced salt content, prolonged aging time and new origin.
Næs, T., Lengard, V., Johansen, S.M.B. and Hersleth, M. 2009. Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis.
Vanhonacker, F., Verbeke, W., Lengard, V., Guerrero, L. and Hersleth, M. 2008. Consumer-based definition and general image of traditional foods in Europe.