Employee Profile

Nina Veflen

Professor - Department of Marketing

Area of Expertise


Velasco, Carlos & Veflen, Nina (2021)

Aesthetic plating and motivation in context

International Journal of Gastronomy and Food Science Doi: 10.1016/j.ijgfs.2021.100323 - Full text in research archive

Previous research has suggested that people prefer balanced over unbalanced plating compositions. Importantly, though, the question remains as to whether plating balance influences consumers' associations of plating with approach and avoidance motivation. In the present research, we study how plating balance influence people's aesthetic evaluations and approach and avoidance associations. In addition, based on the idea that context can influence aesthetic evaluations, we manipulate whether the different plates are presented in regular dining or high-end restaurant scenarios. Throughout two experiments we extend previous findings suggesting that plating balance influences aesthetic pleasure. We find that balanced plates are considered more aesthetically pleasing than unbalanced plates. Furthermore, we demonstrate that people associate balanced plates more (less) strongly with approach (avoidance) words relative to unbalanced plates. Notably, our analysis failed to reveal an effect of plating context on either aesthetic pleasure or approach and avoidance ratings. This suggests that balance may be a robust feature in aesthetic plating when it comes to its influence on these variables.

Veflen, Nina & Ueland, Øydis (2021)

From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

Wided, Batat (red.). Design Thinking for Food Well-being: The Art of Designing Innovative Food Experiences

Veflen, Nina Jeanette; Røssvoll, Elin, Langsrud, Solveig & Scholderer, Joachim (2020)

Situated food safety behavior

Appetite, 153 Doi: 10.1016/j.appet.2020.104751

Previous studies indicate that many consumers eat rare hamburgers and that information about microbiological hazards related to undercooked meat does not necessarily lead to changed behavior. With this study we aim to investigate whether consumers’ willingness to eat hamburgers, both risky and safe, depends on the situation where they are confronted with the food. A representative sample of 1046 Norwegian consumers participated in a web experiment. Participants were randomly divided into four groups. Each group was told to imagine a specific eating situation (at their friend's place, at home, at a restaurant abroad, at a domestic restaurant). Four pictures of hamburgers (rare, medium rare, medium, well-done) were presented in randomized order, and participants rated their intentions to eat each hamburger. Situated risk perception was measured as the stated likelihood of food poisoning from consuming hamburgers in eight different situations. The results show that both risk perception and risk taking vary depending on the situation. In general, participants perceive their own home to be the safest place to consume a hamburger, but they are significantly more likely to consume an undercooked hamburger when at a friend's place. These findings indicate that situations play an important role for consumers' likelihood of eating unsafe food, and that risk taking does not always follow risk perception. That risk taking is elevated in situations that may have social consequences should be taken into consideration when developing food safety strategies.

Veflen, Nina Jeanette; Scholderer, Joachim & Langsrud, Solveig (2020)

Situated Food Safety Risk and the Influence of Social Norms

Risk Analysis, 40(5), s. 1092- 1110. Doi: 10.1111/risa.13449 - Full text in research archive

Previous studies of risk behaviour observed weak or inconsistent relationships between risk perception and risk-taking. One aspect that has often been neglected in such studies is the situational context in which risk behaviour is embedded: even though a person may perceive a behaviour as risky, the social norms governing the situation may work as a counteracting force, overriding the influence of risk perception. Three food context studies are reported. In Study 1 (N = 200), we assess how norm strength varies across different social situations, relate the variation in norm strength to the social characteristics of the situation, and identify situations with consistently low and high levels of pressure to comply with the social norm. In Study 2 (N = 502), we investigate how willingness to accept 15 different foods that vary in terms of objective risk relates to perceived risk in situations with low and high pressure to comply with a social norm. In Study 3 (N = 1200), we test how risk-taking is jointly influenced by the perceived risk associated with the products and the social norms governing the situations in which the products are served. The results indicate that the effects of risk perception and social norm are additive, influencing risk-taking simultaneously but as counteracting forces. Social norm had a slightly stronger absolute effect, leading to a net effect of increased risk-taking. The relationships were stable over different social situations and food safety risks and did not disappear when detailed risk information was presented.

Veflen, Nina; Scholderer, Joachim & Elvekrok, Ingunn (2019)

Composition of Collaborative Innovation Networks: An Investigation of Process Characteristics and Outcomes

International Journal on Food System Dynamics, 10(1), s. 1- 20. Doi: 10.18461/ijfsd.v10i1.01 - Full text in research archive

In this study we test how different ways of composing collaborative action networks influence food innovation. Networks have received considerable attention in the literature and are perceived to enhance the likelihood of innovation success by overcoming resource and capability deficiencies. While previous studies of collaborate innovation in the food sector have been mostly qualitative case studies of one or a few networks, we compare 96 networks which were all structured according to the same network template. After content-analysing archive data, we estimated a vector-generalised linear model with binomial response distributions and probit link functions; with network composition as the predictor and the innovation process charateristics and outcomes as response variables. Our findings show that differently composed manufacturer networks lead to different outcomes and different process characteristics. We find that strong management and coordination of activities are more important for heterogeneous manufacturer networks than for homogeneous manufacturer networks, and that vertically composed networks with suppliers contribute to efficiency gains to a higher extent than networks consisting solely of manufacturers.

Scholderer, Joachim & Veflen, Nina (2019)

Social norms and risk communication

Trends in Food Science & Technology, 84, s. 62- 63. Doi: 10.1016/j.tifs.2018.08.002 - Full text in research archive

Social norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food handling practices. We review existing evidence regarding the influence of social norms on food handling practices related to cross-contamination and hygiene, time-temperature control and adequate cooking. Furthermore, we discuss the consequences of biases in social norms and how they might be mitigated by norm-oriented risk communication messages. Finally, we discuss potential conflicts between norms that are instrumental for safe food handling practices and norms that are instrumental for maintaining social relationships, and suggest directions for future research

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 - Full text in research archive

Online communities can be an attractive source of ideas for product and process innovations. However, innovative user‐contributed ideas may be few. From a perspective of harnessing “big data” for inbound open innovation, the detection of good ideas in online communities is a prob- lem of detecting rare events. Recent advances in text analytics and machine learning have made it possible to screen vast amounts of online information and automatically detect user‐contributed ideas. However, it is still uncertain whether the ideas identified by such systems will also be regarded as sufficiently novel, feasible and valuable by firms who might decide to develop them further. A validation study is reported in which 200 posts from an online home brewing commu- nity were extracted by an automatic idea detection system. Two professionals from a brewing company evaluated the posts in terms of idea content, idea novelty, idea feasibility and idea value. The results suggest that the automatic idea detection system is sufficiently valid to be deployed for the harvesting and initial screening of ideas, and that the profile of the identified ideas (in terms of novelty, feasibility and value) follows the same pattern identified in studies of user ide- ation in general

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 - Full text in research archive

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 - Full text in research archive

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: 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, 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.

Langsrud, Solveig & Veflen, Nina (2020)

Sosialt press utsetter deg for smittefare

iTromsø [Kronikk]

Langsrud, Solveig & Veflen, Nina (2020)

sosialt press utsetter deg for smittefare

iTromsø [Kronikk]

Langsrud, Solveig & Veflen, Nina (2020)

sosialt press utsetter deg for smittefare

Aftenposten Viten [Kronikk]

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)


VG [Avis]

Olsen, Nina Veflen (2013)

Klart for DLFs innovasjonspris


Olsen, Nina Veflen (2013)

Sunn avsky

VG U1 [Avis]

Olsen, Nina Veflen (2013)

Tre konkurrerer om innovasjonspris


Olsen, Nina Veflen (2013)

Coca-Cola Enterprises Norge vinner DLF Innovasjonspris 2013


Olsen, Nina Veflen (2013)

Coca-Cola årets innovatør i daglegvarebransjen


Olsen, Nina Veflen (2013)

Innovasjonsprisen til Coca-Cola


Olsen, Nina Veflen (2013)

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

MYNEWSDESK [Internett]

Olsen, Nina Veflen (2013)

Vant innovasjonspris


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 (2020)

Innovation Management

[Academic lecture]. Innovation management seminar for researchers.

Velasco, Carlos & Veflen, Nina (2019)

Evaluating the role of context in consumers’ aesthetic evaluations of, and approach / avoidance associations with, plating symmetry

[Academic lecture]. Pangborn 2019.

Veflen, Nina (2019)

Crowdsourcing for health and food safety

[Academic lecture]. Pangborn 2019.

Veflen, Nina (2019)

Food Safety Myths: How do Mythical Believes Influence Behavior?

[Academic lecture]. IGLS Forum 2019.

Veflen, Nina & Lervik-Olsen, Line (2019)

Same Same but Different

[Academic lecture]. QUIS 16.

Ueland, Øydis; Hagtvedt, Therese, Langsrud, Solveig & Veflen, Nina (2017)

Forbrukeres matadferd på kjøkkenet

[Report]. Nofima AS.

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.

Dalen, Gunhild Akervold; Granli, Britt Signe, Olsen, Nina Veflen, Longva, Åshild & Grini, Ida Synnøve (2015)

Økologisk mat i storhusholdninger - utfordringer og muligheter

[Report]. Nofima AS.

Formålet med rapporten er å kartlegge storhusholdningers syn på utfordringer og muligheter knyttet til bruk av økologiske produkter. Rapporten bygger på en seminarrekke i 2012 samt to undersøkelser utført av Nofima; en nettbasert survey i 2013 og påfølgende dybdeintervjuer utført i 2014. Undersøkelsene er finansiert av Landbruksdirektoratet. Stortingets mål er 15 % økologisk forbruk av mat i 2020. Skal målet nås må storhusholdning, private og offentlige, opp på minst dette nivået. Kartlegging av hva storhusholdningene selv opplever som utfordringer vil være et viktig bidrag for å nå målet Stortinget har satt for økologisk forbruk. Surveyen fra 2013 viste at de største utfordringene for økt bruk av økologiske produkter ligger i produktutvalgets tilgjengelighet og pris. Størst utfordring har økologisk kjøtt. Respondentene ga også uttrykk for logistikksystemene kanskje ikke fungerer godt nok for økologiske varer. Dybdeintervjuene utført i 2014 skulle avdekke hvilke økologiske produkter storhusholdning gjerne skulle hatt, men som ikke finnes lett tilgjengelig. Resultatet viste at det for store kjøkken ikke bare dreier seg om type vare, f.eks. gulrøtter eller melk, men like mye om tilgjengelig volum, pakningsstørrelser og bearbeidingsgrad. Noen økologiske produkter oppfattes også å ha en urimelig merpris sammenlignet med konvensjonelle produkter. Mindre, private virksomheter kan få dekket sitt behov ved å bruke små og gjerne lokale leverandører. Offentlige virksomheter er avhengig av at kravet om økologiske produkter utformes riktig i anbudsprosessen.

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).

Vittersø, Gunnar; Rødbotten, Marit, Olsen, Nina Veflen & Dragland, Steinar (2005)

Gulrot og kålrot. Forbrukeres oppfatninger og bruk. Rapport fra fire fokusgrupper

[Report]. Statens institutt for forbruksforskning.

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.

Gripsrud, Geir & Olsen, Nina Veflen (2001)

Hvordan virker samvirker? Markedsorientering og produktuvikling i norsk landbrukssamvirke

[Report]. Handelshøyskolen BI.

Academic Degrees
Year Academic Department Degree
2006 BI Norwegian Business School Ph.D Dr. Oecon.
2000 Buskerud University College Master Cand. Merc.
Work Experience
Year Employer Job Title
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