PhD degree - Public Defence: Aikaterini Katsikari, Fakultet for kjemi, bioteknologi og matvitenskap (KBM) forsvarer sin ph.d.-avhandling «En multimodal utforskning av teksturoppfatning og dens betydning for preferanser, metthet og inntak av bearbeidede matvarer i ulike forbrukersegmenter» fredag 30. januar, 2026.
PhD degree - Public Defence: Aikaterini Katsikari, Fakultet for kjemi, bioteknologi og matvitskap (KBM) forsvarer sin ph.d.-avhandling «En multimodal utforskning av teksturoppfatning og dens betydning for preferanser, metthet og inntak av bearbeidede matvarer i ulike forbrukersegmenter» fredag 30. januar, 2026.
English title of thesis:
A multimethod exploration of texture perception, and its implications on preferences, satiety, and processed food consumption in different consumer segments
Norwegian title of the thesis:
En multimodal utforskning av teksturoppfatning og dens betydning for preferanser, metthet og inntak av bearbeidede matvarer i ulike forbrukersegmenter
Prescribed subject of the trial lecture (Approved):
The use of Sensory results in Product development of healthy foods
The trial lecture was held on January 16, 2026.
Evaluation committee - trial lecture:
Associate professor Davide Porcellato, KBM, NMBU
Researcher Tove Gulbrandsen Devold, KBM, NMBU
Professor Siv Skeie, KBM, NMBU (Administrator)
Time and place for the public defence:
Friday January 30th 2026, at 12.15.
The defence will be held at NMBU in U215 Festsalen, Urbygningen, NMBU.
Evaluation committee:
First opponent: Professor Erminio Monteleone, Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
Second opponent: Assistant Professor Lene Waldenstrøm, Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
Committee coordinator: Professor Siv Skeie, Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
Supervisors:
Main supervisor:
Dr. Paula Varela, Adjunct Professor at Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences and Senior Scientist at Nofima, Ås
Co-supervisors:
Associate Professor Catrin Tyl, Faculty of Chemistry, Biotechnology and Food Science, University of Life Sciences, Ås, Norway
Dr. Hanne Hennig Havdal, Nutritionist, Orkla Foods, Oslo, Norway
Marte Gjeitung Byfuglien, Health and Nutrition Manager, Mills, 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 2025:103; ISSN 1894-6402; ISBN 978-82-575-2317-6