6 March - Åse Riseng Grendstad (KBM)

English title of thesis:
Reducing food waste: Improving shelf life and sensory quality of fermented dairy products by product optimization and consumer insights

Norwegian title of the thesis:
Fra svinn til bevissthet: utforming av tiltak mot matsvinn i husholdninger på tvers av forbrukerprofiler

Prescribed subject of the trial lecture (Approved):
From Farm to Fermentation: Ensuring Quality in Fluid and Fermented Dairy Products. The trial lecture was held on February 24, 2026.

Evaluation committee - trial lecture:
Associate Professor Catrin Tyl, KBM, NMBU
Researcher Tove Gulbrandsen Devold, KBM, NMBU
Professor Siv Borghild Skeie, KBM, NMBU (Administrator)

Time and place for the public defence:
Friday March 6th 2026, at 12.15.
The defence will be held at NMBU in U215 Festsalen, Urbygningen, NMBU.

Evaluation committee:
First opponent: Professor Alan Kelly, Dept. of Food & Nutritional Sciences, University College Cork, Cork, Ireland

Second opponent: Director and Founder/ External Lecturer Maria Kümpel Nørgaard, Family & Child Insight, Denmark/Aarhus BSS - Aarhus University, Aarhus, Denmark

Committee coordinator: Professor Siv Borghild Skeie, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway

Supervisors:

Main supervisor:
Paula Varela-Tomasco, Adjunct Professor at Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences and Senior Scientist at Nofima, Ås, Norway

Co-supervisors:
Associate Professor Davide Porcellato, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway

Scientist Ingunn Berget, Nofima AS, Ås, Norway

Industry supervisor Hilde Kraggerud, TINE SA, Oslo, Norway

The doctoral thesis is available for public review.
For those of you who wants access to this please send an email to: 
phd-kbm@nmbu.no

Thesis number 2026:10; ISSN 1894-6402; ISBN 978-82-575-2325-1