Fagprofil

Nina Veflen

Professor - Institutt for markedsføring

Publikasjoner

Christensen, Kasper Knoblauch; Scholderer, Joachim, Hersleth, Stine Alm, Næs, Tormod, Kvaal, Knut, Mollestad, Torulf, Veflen, Nina & Risvik, Einar (2018)

How good are ideas identified by an automatic idea detection system?

Creativity and Innovation Management, 27(1), s. 23- 31. Doi: 10.1111/caim.12260

Christensen, Kasper Knoblauch; Scholderer, Joachim, Hersleth, Stine Alm, Kvaal, Knut, Mollestad, Torulf, Veflen, Nina & Risvik, Einar (2018)

How good are ideas identified by an Automatic idea detection system?

Creativity and Innovation Management, 27(1), s. 23- 31.

Elvekrok, Ingunn; Veflen, Nina, Nilsen, Etty Ragnhild & Gausdal, Anne Haugen (2018)

Firm innovation benefits from regional triple-helix networks

Regional studies, 52(9), s. 1214- 1224. Doi: 10.1080/00343404.2017.1370086

This study investigates the value of constructed regional triple-helix networks for participating firms. Although participation in such networks is encouraged, the documentation of firm benefits is limited. The results from this longitudinal case study and survey study indicate that the primary benefits from network participation are increased access to knowledge and improved ability to meet challenges. Important characteristics of well-functioning networks are having a committed manager and common activities that build relationships. Lack of resources dedicated to networking limit a firm’s outcome, while participating in joint projects enhances it. The study contributes to the literature on network benefits and regional innovation policies.

Veflen, Nina; Storstad, Oddveig, Samuelsen, Bendik Meling, Langsrud, Solveig, Hagtvedt, Therese, Ueland, Øydis, Gregersen, Fredrik Alexander & Scholderer, Joachim (2017)

Food Scares: Reflections and Reactions

International Journal on Food System Dynamics, 8(2), s. 155- 164. Doi: 10.18461/ijfsd.v8i2.826 - Fulltekst i vitenarkiv

The aim of this study is to investigate consumers’ reflections and reactions to a food scare news story. Previous studies indicate that risk communication not always is able to influence people’s behavior and that pre-existing attitudes may influence people’s reactions and reflections. In this study, we investigate how consumers critically reflect and emotionally react to a food scare, here defined as risk communication that spirals public anxiety over food safety incidents, and leads to an unwanted escalation in media attention. Fall 2014, a researcher from the Norwegian Institute of Public Health said in a newspaper interview that she never touched chicken with her bare hands. This interview was the beginning of a media storm, which resulted in a dramatic drop in sales of chicken. In this study, we explore a small group of consumers’ reflections and reactions to this news article. Data from five focus group interviews with Norwegian consumers of chicken were transcribed, content analyzed, and coded, before we conducted a multiple correspondence analysis and a hierarchical cluster analysis in JMP Pro 12. The findings indicate that consumers do reflect when confronted with a food scare story. Some question the research behind the news, others compare the food scare’s danger to other risks. Even though consumers do reflect around the facts in the food scare article, their emotions seem to affect their behavior more systematic than their reflections.

Asioli, Daniele; Varela, Paula, Hersleth, Margrethe, Almli, Valerie Lengard, Olsen, Nina Veflen & Næs, Tormod (2016)

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Food Quality and Preference, 56, s. 266- 273. Doi: 10.1016/j.foodqual.2016.03.015 - Fulltekst i vitenarkiv

Understanding the interaction of sensory and extrinsic product attributes in consumer preferences has been identified as one of the key pillars for raising the likelihood of food products’ success in the market. Over the course of the last decade there has been increased attention on research emphasizing a combination of these food-choice driving parameters. This paper discusses progress made in the field focusing on three groups of methods: (i) conjoint hedonic methods (ii) “classic” hedonic testing and (iii) alternative descriptive approaches. For each method a description of the methodology in question, its objectives, advantages, drawbacks and applications are examined. Industrial challenges and future research needs are discussed.

Hanssen, Ole Jørgen; Vold, Mie, Schakenda, Vibeke, Tufte, Per Arne, Møller, Hanne, Olsen, Nina Veflen & Skaret, Josefine (2016)

Environmental profile, packaging intensity and food waste generation for three types of dinner meals

Journal of Cleaner Production, 142, s. 395- 402. Doi: 10.1016/j.jclepro.2015.12.012

This study was carried out as part of the packaging optimization program in Norway, and the purpose was to study waste generation, energy use and greenhouse gas (GHG)-emissions from the whole product value chain of meals prepared from fresh ingredients at home, based in semi-prepared ingredients or as ready to eat meals. Consumer attitudes to ready to eat meals was also included in the study. The study was done with basis in Life Cycle Assessment methodologies and Material Flow Analyses, based in real cooking situations and experimental design. Portion sizes and left-overs from cooking and eating data are based in the experimental design. Food waste data from the retail sector is based in the Norwegian statistics from the ForMat project, whereas packaging data was measured from the used products. The consumer study was done through a standard web panel with 1000 respondents, with respondents representative for the Norwegian population. Reallocation of impacts from wasting of food to the place waste is generated has been applied combined with conventional Life Cycle Assessment (LCA) methods. We found that ready to eat meals had higher energy consumption and GHG-emissions than meals prepared from fresh ingredients, which again had slightly higher energy consumption and GHG-emissions than semi-prepared ingredients. Production of ingredients (especially meat) was the most important element for all products. Main contributions to the differences between the dinner types were the use stage, packaging production and transport based in conventional LCA allocation. The effect of food wasting was best shown with the reallocation method, where the impact of total food waste was on the same level as impacts from the use stage. Preventing food waste from retail and use stages would contribute to 13% reduction in GHG-emissions. Ready made food generated more food waste in the retail sector, whereas food waste by consumers was lower than for the two other types of meals. Lower degree of filling contributed to more transport work and higher emissions and energy consumption from transport. More packaging, especially plastic packaging did also contribute to higher GHG-emissions from incineration compared to the other solutions. Consumers regarded packaging solutions from ready to eat meals to be too big and with materials that are difficult to recycle. Changing from only using traditional dinner meal based on fresh ingredients to only ready to eat dinner by a Norwegian household equals GHG-emissions from a standard car driving 900 km or 8% of the average total driving distance per year in Norway.

Olsen, Nina Veflen & Christensen, Kasper (2015)

Social media, new digital technologies and their potential application in sensory and consumer research

Current Opinion in Food Science, 3, s. 23- 26. Doi: 10.1016/j.cofs.2014.11.006

New digital technology has made the exchange of user generated content on internet possible and turned the web into a very popular social medium. Facebook alone has over one billion active users and many people spend today more than one third of their waking day consuming social media content [1]. People share life stories and personal opinions in blogs, write short comments on Twitter, chat with their friends on Facebook, post pictures in Instagram and Flickr, watch other peoples’ videos on You Tube and send small snaps of what they are doing on Snapchat. They share information and express their emotions. They tell life stories and give advice. They brag and they complain. People are no longer only passive consumers of professional internet content; they participate actively in creating and sharing their own content. This interactivity creates a lot of opportunities and challenges, so also for sensory and consumer science. Social media makes global, one-to-one communication easier and cheaper than ever, makes the voice of the consumer much stronger, and allows a dissatisfied costumer not only to complain to her friends but to post negative comments to millions of people [2]. The aim of this paper is to review recent literature and present the opportunities and challenges social media offers for sensory and consumer science. After defining the term social media and giving a short overview of the different types, the focus will be on two specific aspects: crowdsourcing and communication of health and food safety

Olsen, Nina Veflen; Altintzoglou, Themistoklis, Almli, Valerie Lengard, Hersleth, Margrethe, Skuland, Aase Vorre & Honkanen, Pirjo (2015)

Dish composition: children’s mental representation and expected liking

British Food Journal, 117(9), s. 2361- 2371. Doi: 10.1108/BFJ-11-2014-0373

Olsen, Nina Veflen & Gausdal, Anne Haugen (2014)

Strategic alliances in new product development: A literature review

Das, T.K. (red.). Strategic Alliances for Innovation and R&D

Olsen, Nina Veflen & Motarjemi, Yasmine (2014)

Food safety assurance systems: Food safety and ethics

Motarjemi, Yasmine; Todd, E. & Moy, G. (red.). Encyclopedia of Food Safety

Olsen, Nina Veflen & Bánáti, Diána (2014)

Ethies and food safety

Motarjemi, Yasmine & Lelieveld, H. (red.). Food Safety Management. A Practical Guide to Food Safety Management in the Food Industry

Menichelli, Elena; Almøy, Trygve, Tomic, Oliver, Olsen, Nina Veflen & Næs, Tormod (2014)

SO-PLS as an exploratory tool for path modelling

Food Quality and Preference, 36, s. 122- 134. Doi: 10.1016/j.foodqual.2014.03.008

Olsen, Nina Veflen; Røssvoll, Elin, Langsrud, Solveig & Scholderer, Joachim (2014)

Hamburger hazards and emotions

Appetite, 78, s. 95- 101. Doi: 10.1016/j.appet.2014.03.007

Røssvoll, Elin Halbach; Sørheim, Oddvin, Heir, Even, Møretrø, Trond, Olsen, Nina Veflen & Langsrud, Solveig (2014)

Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Meat Science, 96(1), s. 695- 703. Doi: 10.1016/j.meatsci.2013.09.009

Røssvoll, Elin; Sørheim, Oddvin, Heir, Even, Møretrø, Trond, Olsen, Nina Veflen & Langsrud, Solveig (2013)

Cooking hamburgers at home - consumer preferences, internal color and survival of shigatoxigenic Eschericia coli

Meat Science, s. 695- 703. Doi: 10.1016/j.meatsci.2013.09.009

Risvik, Einar; Ueland, Øydis & Olsen, Nina Veflen (2013)

Consumer science at the interface of sensory and marketing

Scholderer, Joachim (red.). Marketing, food and the consumer

Scholderer, Joachim; Kugler, Jens O., Olsen, Nina Veflen & Verbeke, Wim (2013)

Meal Mapping

Food Quality and Preference, 30(1), s. 47- 55. Doi: 10.1016/j.foodqual.2013.04.008

Menichelli, Elena; Kraggerud, Hilde, Olsen, Nina Veflen & Næs, Tormod (2013)

Analysing relations between specific and total liking scores

Food Quality and Preference, 28(2), s. 429- 440. Doi: 10.1016/j.foodqual.2012.11.008

The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose of investigating the most important aspects of liking and indicating which products are similarly or differently perceived by which consumers. A method based on the differences between total liking and the specific liking variables is proposed for studying both relative differences among products and individual consumer differences. Segmentation is also tested out in order to distinguish consumers with the strongest differences in their liking values. The approach is illustrated by a case study, based on cheese data. In the consumer test consumers were asked to evaluate their total liking, the liking for texture and the liking for odour/taste.

Olsen, Nina Veflen (2012)

Interactive toolbox for product development

Fleischwirtschaft international, 27(1), s. 63- 64.

Olsen, Nina Veflen; Menichelli, Elena, Sørheim, Oddvin & Næs, Tormod (2012)

Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

Food Quality and Preference, 24, s. 171- 178. Doi: 10.1016/j.foodqual.2011.11.001

Olsen, Nina Veflen (2012)

The convenience consumer's dilemma

British Food Journal, 114(10-11), s. 1613- 1625. Doi: 10.1108/00070701211273090

Sørensen, Bjarne Taulo; de Barcellos, Marcia D., Olsen, Nina Veflen, Verbeke, Wim & Scholderer, Joachim (2012)

Systems of attitudes towards production in the pork industry. A cross-national study

Appetite, 59(3), s. 885- 897. Doi: 10.1016/j.appet.2012.08.021

Sonne, Anne-Mette; Grunert, Klaus gunter, Olsen, Nina Veflen, Granli, Britt Signe, Szabó, Erzsébet & Bánáti, Diána (2012)

Consumers' perceptions of HPP and PEF food products

British Food Journal, 114(1), s. 85- 107. Doi: 10.1108/00070701211197383

Olsen, Nina Veflen; Elvekrok, Ingunn & Nilsen, Etty Ragnhild (2012)

Drivers of food SMEs network success: 101 tales from Norway

Trends in Food Science & Technology, 26(2), s. 120- 128. Doi: 10.1016/j.tifs.2012.01.008

The aim of this article is to point out the drivers of success for networks. In spite the fact that networks have received considerable attention, and is perceived as one of the few policy driven activities with some degree of success for enhancing innovation in small and medium sized enterprises, a literature review reveals that there is scarce knowledge about the important success factors of such networks. The data material in this article is unique and comprehensive, and constitutes a rich basis for a comparative case study of 101 SME networks. Our findings show that the success of a network depends on controllable factors like network design, the content and structure of the organized meetings, and the network management. Additionally, uncontrollable factors such as team spirit, involvement, internal anchoring, and willingness to share knowledge also play a role.

Resano, Helena; Perez-Cueto, Federico J.A., de Barcellos, Marcia D., Olsen, Nina Veflen, Grunert, Klaus Gunter & Verbeke, Wim (2011)

Consumer satisfaction with pork meat and derived products in five European countries

Appetite, 56(1), s. 167- 170. Doi: 10.1016/j.appet.2010.10.008

Olsen, Nina Veflen (2011)

Incremental innovation: a way to handle friction?

International Journal of Innovation and Regional Development, 3(2), s. 174- 185. Doi: 10.1504/IJIRD.2011.038923

Grunert, Klaus Gunter; Wognum, Nel, Trienekens, Jacques, Wever, Mark, Olsen, Nina Veflen & Scholderer, Joachim (2011)

Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector

Journal on Chain and Network Science, 2, s. 89- 97. Doi: DOI 10.3920/JCNS2011.Qpork2

Menichelli, Elena; Olsen, Nina Veflen, Meyer, Christine & Næs, Tormod (2011)

Combining extrinsic and intrisic information in consumer acceptance studies

Food Quality and Preference, 23(2), s. 148- 159. Doi: 10.1016/j.foodqual.2011.03.007

Olsen, Nina Veflen & Gripsrud, Geir (2011)

Comparing internal and alliance-based New Product Development processes: case studies in the food industry

International Journal of Product Development, 13(3), s. 245- 261. Doi: 10.1504/IJPD.2011.040269

Olsen, Nina Veflen; Menichelli, Elena, Grunert, Klaus gunter, Sonne, Anne-Mette, Szabo, Erik Tibor, Bánáti, Diána & Næs, Tormod (2011)

Choice probability for apple juice based on novel processing techniques Investigating the choice relevance of mean-end-chains

Food Quality and Preference, 22(1), s. 48- 59. Doi: 10.1016/j.foodqual.2010.07.010

Olsen, Nina Veflen; Menichelli, Elena, Meyer, Christine B. & Næs, Tormod (2011)

Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues

Appetite, 56(3), s. 770- 777. Doi: 10.1016/j.appet.2011.03.004

Endrizzi, Isabella; Menichelli, Elena, Johansen, Susanne Margrete Bølling, Olsen, Nina Veflen & Næs, Tormod (2011)

Handling of individual differences in rating-based conjoint analysis

Food Quality and Preference, 22(3), s. 241- 254. Doi: 10.1016/j.foodqual.2010.10.005

Olsen, Nina Veflen & Elvekrok, Ingunn (2010)

101 historier om innovasjon i SMB-nettverk

Magma - Tidsskrift for økonomi og ledelse, s. 36- 45.

Olsen, Nina Veflen & Sallis, James (2010)

Processes and Outcomes of Distrubutor Brand New Product Development: An Exploratory Examination

International Journal of Retail & Distribution Management, 38(5), s. 379- 395. Doi: 10.1108/09590551011037590

Olsen, Nina Veflen; Sijtsema, Siet J. & Hall, Gunnar (2010)

Predicting consumers' intention to consume ready-to-eat meals. The role of moral attitude

Appetite, 55(3), s. 534- 539. Doi: 10.1016/j.appet.2010.08.016

Olsen, Nina Veflen; Grunert, Klaus gunter & Sonne, Anne-Mette (2010)

Consumer acceptance of high-pressure processing and pulsed-electric field: a review

Trends in Food Science & Technology, 21(9), s. 464- 472. Doi: 10.1016/j.tifs.2010.07.002

Sørheim, Oddvin & Olsen, Nina Veflen (2010)

Better quality packaging for long shelf life

Die Fleischwirtschaft, 90(11), s. 64- 66.

Olsen, Nina Veflen & Elvekrok, Ingunn (2010)

101 historier om innovasjon i SMB-nettverk

Magma - Tidsskrift for økonomi og ledelse, 13(6), s. 50- 59.

Hva skal til for å lykkes med innovasjon i nettverk? I denne artikkelen blir data fra 101 nettverk etablert i Norge fra 1995 til 2009, strukturert og analysert.

Nielsen, Henriette Boel; Sonne, Anne-Mette, Grunert, Klaus, Bánáti, Diána, Pollák-Tóth, Annamária, Lakner, Zoltán, Olsen, Nina Veflen, Zontar, Tanja Pajk & Peterman, Marjana (2009)

Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

Appetite, 52(1), s. 115- 126. Doi: 10.1016/j.appet.2008.09.010

Olsen, Nina Veflen & Sallis, James (2006)

Market scanning for new service development

European Journal of Marketing, 40(5-6), s. 466- 484. Doi: 10.1108/03090560610657796

Purpose - The purpose of this paper is to develop and test a theoretical model of narrow and broad market scanning in a service industry, including short- and long-term outcomes. Design/methodology/approach - In a cross-sectional survey, structural equation modeling is used to test the hypotheses on a sample of 126 hotel managers in Norway. Findings - Given that services often involve direct interaction between the customer and the provider, customers play a more active role in the service development process. This has ramifications for how service firms scan their environment and, in turn, for incremental and discontinuous innovation. It is found that narrow and broad scanning each affect the new service development process in a unique way. Narrow scanning has a strong positive effect on profitability through incremental service adaptation; broad scanning has a weak but significant effect on profitability through incremental service adaptation, and broad scanning positively influences spin-off knowledge. Research limitations/implications - The two greatest limitations of the research, which translate into important avenues for future research, are to develop a better measure of discontinuous innovation, and to test the model in an alternative setting, because hotels are very dependent on locality and surroundings. Practical implications - When developing services, services managers must distinguish between short- and long-term performance, and how they scan their markets. Adapting to customers to the exclusion of exploring new opportunities threatens long-term viability.

Olsen, Nina Veflen & Sandvik, Kåre (2002)

Årsaker til produktutviklingssuksess

Beta. Scandinavian Journal of Business Research, 16(1), s. 1- 14.

Artikkelen søker å gi svar på hvorfor noen bedrifter lykkes med sine produktutviklingsprosesser mens andre mislykkes. Suksess blir operasjonalisert som de nye produktenes fortrinn og bidrag til bedriftens lønnsomhet, men også økt innsikt i produktutviklingsprosesser og tilførsel av spin-off kunnskap. Produktutviklingsprosessen blir studert som organisasjonslæring og operasjonalisert som omfanget og bredden på informasjonssøket i produktutviklingsprosessen. Modellen blir testet med data fra 124 hotell i Norge. Både målemodellen og strukturmodellen ble testet med 'Structural Equation Modelling' (LISREL), og 5 av 6 hypoteser fikk støtte. Omfanget på produktutviklingsprosessen har en positiv signifikant effekt på a) produktfortrinn, b) innsikt i produktutviklingsprosessen og c) spin-off kunnskap, og produktfortrinn har en positiv signifikant effekt på lønnsomhet. Bredden på informasjonssøket viste seg å være signifikant positivt for produktfortrinn, men hadde ingen signifikant effekt på spin-off kunnskap.

Olsen, Nina Jeanette Veflen (2018)

Professor: - Uvaner på kjøkkenet gjør nordmenn syke

dagbladet.no [Internett]

Veflen, Nina (2017)

Riktig kommunikasjon ved matskandaler

nofima.no, dagligvarehandelen.no, Nationen [Internett]

Langsrud, Solveig & Olsen, Nina Veflen (2015)

Vi spiser risikomat, selv om vi vet bedre

nofima.no [Internett]

Olsen, Nina Veflen (2015)

Er du villig til å betale mer for kyllingen?

dinside.no [Internett]

Olsen, Nina Veflen (2014)

Fremtidens mat

NRK P1 Norgesglasset [Radio]

Olsen, Nina Veflen (2014)

Matkriser, og hvordan de bør kommuniseres

nofima.no [Internett]

Olsen, Nina Veflen (2014)

Nofima ser på matkriser

kyst.no [Internett]

Olsen, Nina Veflen (2014)

skal forske på matkriser

sildelaget.no [Internett]

Olsen, Nina Veflen (2014)

Vil bedre matkrisekommunikasjonen

Ås avis [Avis]

Olsen, Nina Veflen (2014)

Matkriser, og hvordan de bør kommuniseres

mynewsdesk.com [Internett]

Olsen, Nina Veflen (2014)

Hvordan kommunisere matkriser

matindustrien.no [Internett]

Olsen, Nina Veflen (2013)

Ferdigmat og følelser

NRK Radio Østlandssendingen [Radio]

Olsen, Nina Veflen (2013)

Smak

VG [Avis]

Olsen, Nina Veflen (2013)

Klart for DLFs innovasjonspris

DAGLIGVAREHANDELEN [Avis]

Olsen, Nina Veflen (2013)

Sunn avsky

VG U1 [Avis]

Olsen, Nina Veflen (2013)

Tre konkurrerer om innovasjonspris

NATIONEN [Avis]

Olsen, Nina Veflen (2013)

Coca-Cola Enterprises Norge vinner DLF Innovasjonspris 2013

DAGLIGVAREHANDELEN [Avis]

Olsen, Nina Veflen (2013)

Coca-Cola årets innovatør i daglegvarebransjen

NATIONEN [Avis]

Olsen, Nina Veflen (2013)

Innovasjonsprisen til Coca-Cola

HANDELSBLADET FK [Avis]

Olsen, Nina Veflen (2013)

Coca-Cola Enterprises vinner innovasjonspris for introduksjon av PlantBottle® i Norge

MYNEWSDESK [Internett]

Olsen, Nina Veflen (2013)

Vant innovasjonspris

HORECANYTT [Avis]

Olsen, Nina Veflen (2013)

Innovasjonspris for introduksjon av PlantBottle®

Fastfood [Avis]

Olsen, Nina Veflen (2013)

Innovasjonspris til Coca-Cola

Matindustrien [Avis]

Olsen, Nina Veflen (2013)

Insektsnacks og larvesuppe!

Aftenposten (morgenutg. : trykt utg.) [Kronikk]

Olsen, Nina Veflen (2013)

Tøft for nye produkter å hevde seg i konkurransen

P4 - nyheter [Internett]

Olsen, Nina Veflen (2013)

Fresh juice with long shelf life must win over consumers

sciencenordic.com [Internett]

Olsen, Nina Veflen (2013)

Fullt fokus på innovasjon

Handelsbladet FK [Avis]

Olsen, Nina Veflen (2013)

Verktøykasse for produktutvikling

Handelsbladet FK [Avis]

Veflen, Nina (2016)

Food Scares, reflections and reactions

[Academic lecture]. 11th International European Forum (Igls-Forum) (161st EAAE Seminar) on System Dynamics and Innovation in Food Networks.

Olsen, Nina Veflen (2014)

Design Thinking and Food innovation

[Academic lecture]. 8th International European Forum (IGLS-Forum) on System Dynamics and Innovation in Food Networks.

Olsen, Nina Veflen (2014)

From sensing to sense making. The evolution of consumer food research

[Academic lecture]. Nordic Conference on Consumer Research.

Olsen, Nina Veflen (2014)

How to think like a designer? New opportunities for the baking sector

[Popular scientific article]. Baking Europe Magazine

Menichelli, Elena; Almøy, Trygve, Tomic, Oliver, Olsen, Nina Veflen & Næs, Tormod (2014)

SO-PLS as an exploratory tool for path modelling

[Academic lecture]. PLS2014 8th International Conference on Partial Least Squares and Related Methods.

Elvekrok, Ingunn; Gausdal, Anne, Nilsen, Etty Ragnhild & Olsen, Nina Veflen (2013)

What’s in it for the firm? Innovation benefits from participating in constructed regional triple-helix networks

[Academic lecture]. 8th International Seminar on Regional Innovation Policies.

Olsen, Nina Veflen; Elvekrok, Ingunn, Gausdal, Anne, Nilsen, Etty Ragnhild & Scholderer, Joachim (2013)

Vertical vs. Horizontal Networks: The implications for innovation

[Academic lecture]. 7th International European Forum (Igls-Forum).

Risvik, Einar & Olsen, Nina Veflen (2013)

Consumer science at the interface of sensory and marketing

[Academic lecture]. Festschrift in Honour of Klaus G. Grunert.

Menichelli, Elena; Olsen, Nina Veflen & Næs, Tormod (2012)

Combining extrinsic and intrinsic information in consumer acceptance studies

[Academic lecture]. Sensometrics (11th SENSOMETRICS).

Menichelli, Elena; Kraggerud, Hilde, Olsen, Nina Veflen & Næs, Tormod (2012)

The relation between specific and overall liking scores

[Academic lecture]. Eurosense (5th European Conference on Sensory and Consumer Research).

Elvekrok, Ingunn & Olsen, Nina Veflen (2012)

Critical events in cluster life cycles

[Academic lecture]. The 7th International Seminar on Regional Innovation Policies.

Menichelli, Elena; Johansen, Susanne Margrete Bølling, Olsen, Nina Veflen & Næs, Tormod (2010)

Combining preference mapping and conjoint

[Academic lecture]. Eurosense (European Conference on Sensory and Consumer Research).

Olsen, Nina Veflen (2003)

The Effect of Narrow and Broad Market Screening on New Service Development

[Academic lecture]. 10th International Product Development Management conference.

Olsen, Nina Veflen (2003)

Effects of Outsourcing New Product Development: An Exploratory Study

[Academic lecture]. 32nd EMAC conference.

Olsen, Nina Veflen (2002)

The Effect of Narrow and Broad Market Screening on Product Adaptation and Spin-off Knowledge. Short vs. long-term product development success

[Academic lecture]. EMAC conference.

Akademisk grad
År Akademisk institusjon Grad
2006 BI Norwegian Business School Ph.D Dr. Oecon.
2000 Buskerud University College Master Cand. Merc.
Arbeidserfaring
År Arbeidsgiver Tittel
2016 - Present BI Norwegian Business School Professor
2014 - Present Nofima Adjunct Senior Researcher
2015 - 2016 University College of South East Norway Professor
2014 - 2015 Aarhus University Senior Researcher
2009 - 2015 Buskerud University College Adjunct Associate Professor
2010 - 2014 Food Innovation, Nofima AS Senior researcher and head of research group
2006 - 2009 Matforsk Norwegian Food Research Institute Research scientist
2004 - 2006 Matforsk Norwegian Food Research Institute Senior advisor
2000 - 2001 BI Norwegian Business School Research assistant