Susanne Margrete Bølling Laugesen

Research and development areas

The most important professional competences include skills in experimental planning and implementation, development and application of sensory analytical and affective methods, including in relation to user-driven product development, pre-processing and statistical analysis of large data matrices as well as interpretation and dissemination of results.

I primarily work with sensory and consumer science in connection with research or customer-related tasks for the food industry. I have experience with everything from project and process facilitation to various forms of communicating results. Teaching and guiding students as well as collaboration with national and international researchers and industrial customers have always been a natural part of my work.

Competences

Education, Courses, Certifications etc.
2011 – 2011 Project Management, BI Norwegian School of Business, Norway
2005 – 2010 PhD in Sensory and Consumer Science, University of Environmental and Life Sciences, Norway
2008 – 2008 Consumer Research, BI Norwegian School of Business, Norway
2007 – 2007 Food Perception and the Chemical Senses, University of California, Davis, USA
2006 – 2006 Advanced Consumer Science for New Product Development and Choice Trials, Paris, France
2005 – 2005 3rd International Advanced Course on Food Perception and Food Preference, Wageningen University, Netherlands
2005 – 2005 Advanced Chemometric Methods. Multi-way Analysis, KVL, Denmark
2001 – 2004 MSc in Food Science, Technical University of Denmark, Denmark
1997 – 2001 Food Engineer, Technical University of Denmark, Denmark

Special competencies:
- Has worked with product development in recent years regarding different types of plant protein.
- Extensive knowledge and practical experience regarding user-driven product development with a focus on sensory quality.