Jeg er utdannet ernæringsfysiolog (BSc Universitetet i Oslo) og næringsmiddelkjemiker og teknolog (MSc og PhD Universitetet i Reading, UK). Jeg liker å kalle meg teknologisk ernæringsfysiolog, da jeg er opptatt av å forstå sammenhengen mellom mat, ernæring og helse. Jeg har jobbet innen Mat og helse siden 2001 hvor strategisk kommunikasjon har vært et viktig verktøy for å bringe myndighetene, næringsmiddelindustri, handel, forbrukere og forskning (ernæring, medisin, næringsmiddelkjemi og teknologi) sammen for å oversette ernærings anbefalinger inn i produkter og måltider. Jeg har en aktiv rolle mot myndighetene for å iverksette Handlingsplanen for bedre kosthold. Jeg holder foredrag i ulike miljøer samt undervisning for å lukke kompetanse gapet mellom matkvalitet, effekt på helsen og matglede hos forbruker.
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Pernille Baardseth
Del:
| Grad | Ph.D. |
|---|---|
| Stilling | Teknologisk ernæringsfysiolog |
| E-post | pernille.baardseth@nofima.no |
| Telefon | +47 64970220 |
| Mobiltelefon | +47 907 30 049 |
| Arbeidssted | Ås |
Jobber innen
Prosjekter
Litt om Pernille Baardseth
Publikasjoner
- Baardseth, P., Bjerke, F., Martinsen, B.K. og 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. og Slinde, E. 2009. Lactic acid fermentation reduces acrylamide formed during production of fried potato products.
- Baardseth, P., Grini, I.S. og 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. og Baardseth, P. 2007. Perceived importance of healthiness in meals.
- Baardseth, P., Veberg, A., Tomic, O., Wold, J.P., Augestad, M. og Eie, T. 2007. The effect of light of different wavelength on photo-oxidation in ice-cream.
- Baardseth, P. og 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. og Slinde, E. 2005. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries.
- Baardseth, P., Bjerke, F., Aaby, K. og 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. og 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. og 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. og 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. og 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. og Tandberg, A. 1999. Innovation/Technology transfer to food SMEs.
- Rosenfeld, H.J., Baardseth, P. og 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. og Næs, T. 1998. Multivariate feature extraction from textural images of bread.
- Skrede, G., Nilsson, A., Baardseth, P., Rosenfeld, H.J., Enersen, G. og Slinde, E. 1997. Evaluation of carrot varieties for production of deep fried carrot chips - III. Carotenoids.
- Næs, T., Baardseth, P., Helgesen, H. og 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. og 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. og Slinde, E. 1995. Evaluation of carrot varieties for production of deep-fried carrot chips - I. Chemical aspects.
- Baardseth, P., Næs, T. og Vogt, G. 1995. Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis.
- Næs, T., Hirst, D. og Baardseth, P. 1994. Using Cumulative ranks to detect individual differences in sensory profiling.
- Slinde, E., Skrede, G., Aukrust, T.W., Blom, H. og 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. og Eide, O. 1992. Dairy ingredients effects on sausage sensory properties studied by principal component analysis.
- Baardseth, P. og 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. og 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. og 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. og 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. og 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. og Thomassen, M.S. 1987. Studies on fatty acid alpha-oxidation in cucumber.
- Baardseth, P., Slinde, E. og Thomassen, M.S. 1987. Studies on fatty acid a-oxidation in cucumber
- Baardseth, P. 1987. Haltbarmachung und qualitätssicherung von Fetten
- Baardseth, P., Slinde, E. og Thomassen, M.S. 1986. Studies on the x-oxidation system in cucumber.
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