Marte Berg Wahlgren
+4797785432
3150.02.M011 Kjemiblokk 5 Gløshaugen, Trondheim
About
Work areas/research
- Nutrition
- Vegetable technology
- Preservation technology
- Packaging
- Sensory science
- Product development
- Bachelor's supervision
Background
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Master`s degree in Food science, NMBU
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Bachelor`s degree in Food Technology, HiST
Work Experience
- NTNU
- Drytech
- Nofima
- Mattilsynet
Publications
2017
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Nguyen, Quoc Cuong;
Wahlgren, Marte Berg;
Almli, Valerie Lengard;
Varela, Paula.
(2017)
Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread.
Food Quality and Preference
Academic article
2015
-
Wahlgren, Marte Berg.
(2015)
Oral processing and satiety perception of bread. Understanding the role of texture and oral processing in consumers' perception of satiety.
Ås
Master thesis
Journal publications
-
Nguyen, Quoc Cuong;
Wahlgren, Marte Berg;
Almli, Valerie Lengard;
Varela, Paula.
(2017)
Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread.
Food Quality and Preference
Academic article
Student thesis or dissertation
-
Wahlgren, Marte Berg.
(2015)
Oral processing and satiety perception of bread. Understanding the role of texture and oral processing in consumers' perception of satiety.
Ås
Master thesis
Teaching
Courses
Outreach
2020
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Conference 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
2015
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Conference lectureTomasco, Paula Alejandra Varela; Wahlgren, Marte Berg; Almli, Valerie Lengard. (2015) Oral processing and satiety perception in solid foods. A case study on barley bread. 8th International Research Symposium “Managing hunger and satiety”
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Conference posterWahlgren, Marte Berg; Almli, Valerie Lengard; Carlehög, Mats; Tomasco, Paula Alejandra Varela. (2015) Dynamic sensory perception as related to satiety in solid foods. A case study on barley bread. 11th Pangborn Sensory Science Symposium