I am a nutritionist (BSc) and food science and technologist (MSc & PhD) by training. I have been working within Food for life since 2001, where strategic communication has been the main tool to bring the stakeholders together and creating a common platform to initiate true co-operation for Food for life or translating nutrition innovation into practise i.e. interdisciplinary arena through networking, communication, research and education. The outcome will help to give nutritional recommendation of ready-to-eat meals which are tasty, convenient and trendy, at public and also at individual level. The knowledge will also give the food industry opportunity to develop new or optimised products and ready-to-eat meals. I have established an interdisciplinary research networks with good communication skills to tackle joint scientific problems between food science, genomics, nutrition and health
Pernille Baardseth
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| Degree | Ph.D. |
|---|---|
| Position | Scientific and technical nutritionist |
| pernille.baardseth@nofima.no | |
| Phone | +47 64970220 |
| Cellphone | +47 907 30 049 |
| Workplace | Ås |
Facts about Pernille Baardseth
Publications
- Baardseth, P., Bjerke, F., Martinsen, B.K. and Skrede, G. 2010. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering.
- Blom, H., Baardseth, P., Sundt, T.W. and Slinde, E. 2009. Lactic acid fermentation reduces acrylamide formed during production of fried potato products.
- Baardseth, P., Grini, I.S. and Nilsson, A. 2009. Innovation of healthy choices needs interdisciplinary collaboration.
- Baardseth, P. 2008. Food for life: Innovation network including the stakeholders in the value chain. Input to WP11 nutrigenomics and society and WP12 commercialisation.
- Ueland, Ø., Olsen, N.V. and Baardseth, P. 2007. Perceived importance of healthiness in meals.
- Baardseth, P., Veberg, A., Tomic, O., Wold, J.P., Augestad, M. and Eie, T. 2007. The effect of light of different wavelength on photo-oxidation in ice-cream.
- Baardseth, P. and Hollung, K. 2006. Interdisciplinary research between food science, genomics, nutrition and health. Future food for health.
- Baardseth, P., Blom, H., Skrede, G., Mydland, L.T., Skrede, A. and Slinde, E. 2005. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries.
- Baardseth, P., Bjerke, F., Aaby, K. and Mielnik, M. 2005. A screening experiment to identify factors causing rancidity during meat loaf production.
- Færgestad, E.M., Tronsmo, K., Aamodt, A., Bjerke, F., Magnus, E.M., Dingstad, G.I. and Baardseth, P. 2004. Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales.
- Tronsmo, K., Magnus, E.M., Baardseth, P., Schofield, J.D., Aamodt, A. and Færgestad, E.M. 2003. Comparison of small and large deformation rheological properties of wheat dough and gluten.
- Wold, J.P., Mielnik, M., Pettersen, M.K., Aaby, K. and Baardseth, P. 2001. Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy.
- Marit Risberg Ellekjær 2000. The effects of bread making process and wheat quality on French baguettes.
- Færgestad, E.M., Baardseth, P., Bjerke, F., Molteberg, E.L., Uhlen, A.K., Tronsmo, K., Aamodt, A. and Magnus, E.M. 2000. Effects of protein quality and protein content on the characteristics of hearth bread.
- Marit Risberg Ellekjær 1999. Instrumental and sensory analysis of fresh Norwegian and imported apples.
- Baardseth, P., Dalen, G.A. and Tandberg, A. 1999. Innovation/Technology transfer to food SMEs.
- Rosenfeld, H.J., Baardseth, P. and Skrede, G. 1998. Evaluation of carrot varieties for production of deep fried carrot chips - IV. The influence of growing environment on carrot raw material.
- Kvaal, K., Wold, J.P., Indahl, U.G., Baardseth, P. and Næs, T. 1998. Multivariate feature extraction from textural images of bread.
- Skrede, G., Nilsson, A., Baardseth, P., Rosenfeld, H.J., Enersen, G. and Slinde, E. 1997. Evaluation of carrot varieties for production of deep fried carrot chips - III. Carotenoids.
- Næs, T., Baardseth, P., Helgesen, H. and Isaksson, T. 1996. Multivariate techniques in the analysis of meat quality.
- Marit Risberg Ellekjær 1996. Computer-aided product development in the food industry.
- Marit Risberg Ellekjær 1996. Milk proteins affect yield and sensory quality of cooked sausages.
- Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. and Slinde, E. 1996. Evaluation of carrot varieties for production of deep fried carrot chips: II. Sensory aspects.
- Baardseth, P., Rosenfeld, H.J., Sundt, T.W., Skrede, G., Lea, P. and Slinde, E. 1995. Evaluation of carrot varieties for production of deep-fried carrot chips - I. Chemical aspects.
- Baardseth, P., Næs, T. and Vogt, G. 1995. Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis.
- Næs, T., Hirst, D. and Baardseth, P. 1994. Using Cumulative ranks to detect individual differences in sensory profiling.
- Slinde, E., Skrede, G., Aukrust, T.W., Blom, H. and Baardseth, P. 1993. Lactic acid fermentation influence on sugar content and colour of deep fried fermented carrot chips.
- Baardseth, P., Næs, T., Mielnik, J., Skrede, G., Hølland, S. and Eide, O. 1992. Dairy ingredients effects on sausage sensory properties studied by principal component analysis.
- Baardseth, P. and Næsset, E. 1989. The effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis
- Baardseth, P. and Elbe, J.H.v. 1989. Effect of ethylene, free fatty acid, and some enzyme systems on chlorophyll degradation
- Baardseth, P. 1989. Effect of selected antioxidants on the stability of dehydrated mashed potatoes
- Baardseth, P., Skrede, G., Næss, T., Thomassen, M.S., Iversen, A. and Kaaber, L. 1988. A comparison of CIE (1976) L*, a*, b* values obtained from two different instruments on several feed commodities.
- Baardseth, P., Skrede, G., Næss, T., Thomassen, M.S., Iversen, A. and Kaaber, L. 1988. Comparison of CIE (1976) L*, a*, b* values obtained from two different instruments on several feed commodities.
- Baardseth, P., Skrede, G., Næs, T., Tomassen, M.S., Iversen, A. and Kaaber, L. 1988. A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several food commodities
- Baardseth, P., Slinde, E. and Thomassen, M.S. 1987. Studies on fatty acid alpha-oxidation in cucumber.
- Baardseth, P., Slinde, E. and Thomassen, M.S. 1987. Studies on fatty acid a-oxidation in cucumber
- Baardseth, P. 1987. Haltbarmachung und qualitätssicherung von Fetten
- Baardseth, P., Slinde, E. and Thomassen, M.S. 1986. Studies on the x-oxidation system in cucumber.
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