Sensory science is my research area, in general, dealing with the way humans perceive the world and act upon sensory input. Of special interests are theories and methods for studying sensation, perception and cognition as multisensory information processing systems, relying on sensory psychology and philosophy. This is of relevance to development of future sensory methods as well as data-analytical methods within sensometrics. I find it important to work in interdisciplinary contexts aiming at bridging natural sciences and humaniora, both within academia and in collaboration with industries. I have given numerous courses and lectures in sensory and consumer sciences and multivariate data analysis worldwide, as well as being supervisor for several bachelor, M.Sc. and Ph.D. students, and I am author/co-author of more than 100 reviewed international publications. My academic background started with a M.Sc. in civil/biochemical engineering from the Norwegian University of Science and Technology and later with a Dr. agric. degree from the University of Life Sciences, as well as a cand. mag. degree in philosophy and psychology from the University of Oslo.
At present I have a position as senior research scientist at Nofima Food, where I was previously employed from 1975-1986 (Norwegian Food Research Institute). In the period 1995-2005 I was fulltime professor of sensory science at the University of Copenhagen, Faculty of Life Sciences, Denmark, to where I am
still affiliated. In 2007 I was appointed honory doctor (honoris causa) at the University of Copenhagen.
