Institut for Fødevarer

Line Holler Mielby is currently working on various projects within the field of sensory and consumer sciences.

Line completed her PhD thesis within sensory and consumer science in September 2012. The title of the PhD thesis was “Affective response of adolescents towards fruit and vegetable based snacks – a methodological approach”. She hold a master in food science and technology from Copenhagen University where she specialized in sensory science and molecular gastronomy, a field in which she also worked before her employment on her PhD project.

Keywords for current and past research:

Salt reduction in cheese

Cross-modality in relation to bitterness perception

The effect of context on perception of foods

Children and adolescents as consumers of fruit and vegetables

Consumer methods (Rating, Incomplete ranking, Best-worst scaling, Conjoint analysis)

Descriptive analysis methods (QDA, Sorting, Projective Mapping, Temporal Dominance of Sensations);

Perceived complexity

Visual appearance

Molecular gastronomy

New Nordic Food

Professional experience

03.2014-present

Postdoc

Department of Food Science, Faculty of Science and Technology, Aarhus University

06.2012-03.2014

Research Assistant in Sensory Science

Department of Food Science, Faculty of Science and Technology, Aarhus University

06.2009- 06.2012             

PhD Fellow in Food Science

Department of Food Science, Faculty of Science and Technology, Aarhus University

09.2007 - 05.2009            

Research Assistant in Sensory Science

Department of Food Science, Faculty of Life Sciences, University of Copenhagen

06.2002 - 08.2007            

Sensory Assessor

Department of Food Science, Faculty of Life Sciences, University of Copenhagen