Lene Waldenstrøm
+4773559652
+4740888974
Akrinn, T02.402, Kalvskinnet
About
Work areas/research
- Sensory science
- Product development
- Beverages
- Bachelor's and master's supervision
Background
- Master in Industrial Food Production, Descriptive Sensory Methods NMBU
- Bachelor in Food Technology HiST
- Sommelier HiS
Work Experience
- HIST
- Vinmonopolet
- Tine
- Arcus
Publications
2025
-
Vidal, Vitor Andre Silva;
Ølberg, Rikke Harveland;
Waldenstrøm, Lene;
Jensen, Ida-Johanne;
Lerfall, Jørgen.
(2025)
Influence of drying time and sugar content on the sensory profile of beef jerky.
npj Science of Food
Academic article
2022
-
Waldenstrøm, Lene;
Wahlgren, Marte Berg;
Strand, Åse;
Lerfall, Jørgen;
Gaarder, Mari Øvrum.
(2022)
Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?.
Foods
Academic article
2021
-
Waldenstrøm, Lene;
Gaarder, Mari Øvrum;
Lerfall, Jørgen.
(2021)
Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.
Journal of Food Science
Academic article
-
Waldenstrøm, Lene;
Lerfall, Jørgen;
Gaarder, Mari Øvrum.
(2021)
Bruk av alternativ røykemetode.
Norsk Sjømat
Popular scientific article
2018
-
Lerfall, Jørgen;
Jakobsen, Anita Nordeng;
Skipnes, Dagbjørn;
Waldenstrøm, Lene;
Hoel, Sunniva;
Rotabakk, Bjørn Tore.
(2018)
Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods.
Journal of Food Science
Academic article
2017
-
Jakobsen, Anita Nordeng;
Waldenstrøm, Lene.
(2017)
Fra lærerstyrt undervisning til varierte læringsformer.
Nordic Journal of STEM Education
Academic article
2015
-
Waldenstrøm, Lene;
Hersleth, Margrethe;
Tomasco, Paula Alejandra Varela.
(2015)
Descriptive sensory methods, comparison and use of selected tests.
NMBU
NMBU
Masters thesis
2012
-
Jakobsen, Anita Nordeng;
Karlsen, Hanne;
Waldenstrøm, Lene;
Mehli, Lisbeth.
(2012)
Naturlig fermentering gir nypevin med andre sensoriske kvaliteter enn nypevin produsert ved tilsats av vingjær.
Norsk frukt og bær
Article in business/trade/industry journal
Journal publications
-
Vidal, Vitor Andre Silva;
Ølberg, Rikke Harveland;
Waldenstrøm, Lene;
Jensen, Ida-Johanne;
Lerfall, Jørgen.
(2025)
Influence of drying time and sugar content on the sensory profile of beef jerky.
npj Science of Food
Academic article
-
Waldenstrøm, Lene;
Wahlgren, Marte Berg;
Strand, Åse;
Lerfall, Jørgen;
Gaarder, Mari Øvrum.
(2022)
Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?.
Foods
Academic article
-
Waldenstrøm, Lene;
Gaarder, Mari Øvrum;
Lerfall, Jørgen.
(2021)
Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.
Journal of Food Science
Academic article
-
Waldenstrøm, Lene;
Lerfall, Jørgen;
Gaarder, Mari Øvrum.
(2021)
Bruk av alternativ røykemetode.
Norsk Sjømat
Popular scientific article
-
Lerfall, Jørgen;
Jakobsen, Anita Nordeng;
Skipnes, Dagbjørn;
Waldenstrøm, Lene;
Hoel, Sunniva;
Rotabakk, Bjørn Tore.
(2018)
Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods.
Journal of Food Science
Academic article
-
Jakobsen, Anita Nordeng;
Waldenstrøm, Lene.
(2017)
Fra lærerstyrt undervisning til varierte læringsformer.
Nordic Journal of STEM Education
Academic article
-
Jakobsen, Anita Nordeng;
Karlsen, Hanne;
Waldenstrøm, Lene;
Mehli, Lisbeth.
(2012)
Naturlig fermentering gir nypevin med andre sensoriske kvaliteter enn nypevin produsert ved tilsats av vingjær.
Norsk frukt og bær
Article in business/trade/industry journal
Report
-
Waldenstrøm, Lene;
Hersleth, Margrethe;
Tomasco, Paula Alejandra Varela.
(2015)
Descriptive sensory methods, comparison and use of selected tests.
NMBU
NMBU
Masters thesis
Teaching
Courses
- MATV4008 - Descriptive Sensory Methods and Experimental design and data analysis
- MATV3006 - Bachelor Thesis
- TMAT2005 - Product Development and Sensory Analysis - Craft Brewing
- TMAT201P - Internship
- TMMT5003 - Master Thesis in Food Science,Technology and sustainability
- TMMT5004 - Master Thesis in Food Science, Technology and sustainability
Outreach
2025
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PosterVidal, Vitor Andre Silva; Ølberg, Rikke Harveland; Waldenstrøm, Lene; Jensen, Ida-Johanne; Lerfall, Jørgen. (2025) Effect of Sugar Content and Drying Time on the Sensory Characteristics of Beef Jerky. 71st International Congress of Meat Science and Technology , Girona 2025-08-02 - 2025-08-07
2024
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PosterWaldenstrøm, Lene; Lerfall, Jørgen; Almli, Valerie Lengard; Gaarder, Mari Øvrum. (2024) Why do consumers respond to smoke-flavoring of food the way they do?. EuroSense2024 , Dublin 2024-09-08 - 2024-09-11
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Programme participationWaldenstrøm, Lene. (2024) Hvorfor synes noen at koriander smaker såpe?. NRK Opptur NRK Opptur [Radio] 2024-09-14
2023
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LectureWaldenstrøm, Lene. (2023) Smakssansene våre - foredrag i opptak. Sjømat 23 - Norway Seafood Festival , Trondheim 2023-03-02 - 2023-03-02
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LectureWaldenstrøm, Lene. (2023) Framtidens smaker, hva rører seg innen sensorisk vitenskap?. Matseminaret 2023: «Fra fôr til bord - våre spisevaner og planetens velferd» , Trondheim 2023-08-02 - 2023-08-02
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LectureWaldenstrøm, Lene. (2023) Smaksmetodikk og smaksshow. Fagdager MRmat , Stranda, Norge 2023-08-14 - 2023-08-15
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LectureWaldenstrøm, Lene. (2023) Comparison and combination of sensory- and consumer methodology on marine resources. Presentasjon i avdeling Sensorikk, forbruker og innovasjon , Ås 2023-02-27 - 2023-02-27
2022
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PosterWaldenstrøm, Lene; Wahlgren, Marte Berg; Strand, Åse; Fjøsne, Anna Eline M.; Senstad, Birgitte; Lerfall, Jørgen. (2022) Consumer sceptism towards smoke-flavouring - Is it for real?. EuroSense 2022 , Turku 2022-09-13 - 2022-09-16
2020
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PosterWaldenstrøm, Lene; Gaarder, Mari Øvrum; Lerfall, Jørgen. (2020) Perceptual and hedonic difference between conventional cold-smoked Atlantic salmon and cold-smoked Atlantic salmon processed with atomized purified condensed smoke (PCS). EuroSense 2020 9th European Conference on Sensory and Consumer Research , Live and On-demand 2020-12-13 - 2020-12-16
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PosterWaldenstrøm, Lene; Wahlgren, Marte Berg; Lerfall, Jørgen; Gaarder, Mari Øvrum. (2020) Norwegian consumers attitudes towards smoke-flavouring of salmon. EuroSense 2020 9th European Conference on Sensory and Consumer Research , Live and On-demand 2020-12-13 - 2020-12-16
2019
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InterviewWaldenstrøm, Lene. (2019) Kårer landets beste røykelaks. Avisartikkel i Adresseavisen (papir og nett). Adresseavisen Adresseavisen [Journal] 2019-07-31
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Academic lectureLerfall, Jørgen; Valø, Torunn; Jakobsen, Anita Nordeng; Waldenstrøm, Lene. (2019) An eco-friendly and healthy shift in cold-smoke processing of Atlantic salmon (Salmo salar L.). 49th WEFTA Conference , Torshavn 2019-10-14 - 2019-10-18
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InterviewWaldenstrøm, Lene. (2019) Intervju i God ettermiddag Trøndelag om smaken av Trøndelag https://radio.nrk.no/program/dktl02003019. NRK Radio NRK Radio [Radio] 2019-02-12
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LectureWaldenstrøm, Lene. (2019) Hvordan skal man beskrive smak? (https://trondelag.pameldingssystem.no/matpaamaere#/program). Mat på Mære , Steinkjer Rådhus 2019-02-11 - 2019-02-13
2018
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InterviewWaldenstrøm, Lene. (2018) Produserer heltrøndersk øl med gjær fra Stjørdal - Ølproduksjon. Adresseavisen Adresseavisen [Journal] 2018-08-04
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InterviewWaldenstrøm, Lene. (2018) Øl med trøndersk gjær. Distriktsnyheter Midtnytt NRK Distriktsnyheter Midtnytt NRK [TV] 2018-08-02
2017
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PosterØsterlie, Marianne; Waldenstrøm, Lene. (2017) Development of a fish product with badderlocks (Alaria esculenta) customized for the elderly. 47th Conference of the European Fish Technologists’ Association (WEFTA). 9-12 October 2017, Dublin Ireland. , Dublin 2017-10-09 - 2017-10-12
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InterviewWaldenstrøm, Lene. (2017) Årets beste juleøl 2017 (deltagelse i sensorisk panel og praktisk tilrettelegger). Adresseavisen nett og papir Adresseavisen nett og papir [Journal] 2017-11-16
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Programme participation
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LectureWaldenstrøm, Lene. (2017) Metoder for sensorisk beskrivelse og akseptvurdering uten bruk av trent sensorisk panel. BlueFish , Ålesund 2017-09-30 - 2017-09-30
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Programme participationWaldenstrøm, Lene. (2017) Fagansvarlig for gjennomføring av NM i røkt og gravet laks (NSL). Norsk Sjømat, IntraFish, Kyst.no, fiskeribladet, Norsk Sjømat, IntraFish, Kyst.no, fiskeribladet, [Internet] 2017-08-17
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Academic lectureLerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Rotabakk, Bjørn Tore. (2017) Innovative use of CO2 in heat processing of Atlantic salmon. West European Fish Technologists Association Conference , Dublin 2017-10-09 - 2017-10-13
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Academic lectureJakobsen, Anita Nordeng; Waldenstrøm, Lene. (2017) Fra lærerstyrt undervisning til varierte læringsformer. MNT-konferansen 2017 2017-03-30 - 2017-03-31
2013
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Academic lectureJakobsen, Anita Nordeng; Waldenstrøm, Lene. (2013) Profilering av nypevin fremstilt ved ulike fermenteringsbetingelser. Møte i sensorisk studiegruppe 2013-04-19 - 2013-04-19
2011
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Academic lectureJakobsen, Anita Nordeng; Karlsen, Hanne; Waldenstrøm, Lene; Mehli, Lisbeth. (2011) Sensorisk profilering av nypevin. FoU-dag AFT, HiST 2011-12-15 -