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Elizabeth Hörlin

Forskare/Projektledare

Tel
+46 10 516 65 66
Email
elizabeth.horlin@ri.se
Location
Stockholm
Unit
Perception och design (101507)
ORCID
0000-0002-4730-6328
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Publications
Ask me about
Project

Taste enhancement of plant-based meat analogues using healthy fats

Fat is an important carrier of aroma substances and can be a key in the effort to improve the taste profile of plant-based products that are intended to imitate meat, so-called meat analogs. In this project, RISE, together with AA…
Project

Mapping of water use

More and more drinking water producers in Sweden have challenges with producing and distributing the requested volume of water all year round. By understanding where the water goes when flow peaks occur, the producers can proactiv…
Project

RealHOPE: Real-World Handling of Protein Drugs

How does real-world handling affect protein drugs? The newly started research project RealHOPE aims to measure real-life events during drug handling to develop methods for simulating these events. The results of this project will …

Information for those who sell or produce meat substitutes

Here we swiftly summarise the most important results of the project.

Collaboration with The University of Gothenburg

The application, accepted by FORMAS in 2018, was authored by several researchers from RISE and Fredrik Carlsson at The University of Gothenburg.

Do cooking ability and food neophobia affect people's feelings about meat substitutes?

In this study, we investigated the role of cooking ability and food neophobia (fear of new foods) of consumers on how they like and perceive Bolognese sauces. The Bolognese sauces were made with either beef or with plant-based mea…

Exploring psychological barriers to reducing meat consumption among those who wish to do so

Emotional Barriers for Consumers

In this project, we conducted focus group studies discussing purchasing, cooking, and eating meat and meat substitutes to uncover what sorts of psychological barriers people experience that might prevent them from replacing meat w…
Expertise

Perception, tribology and psychophysics

Deliver desirable perception experiences to end users through increased understanding of how material properties and process parameters affect how they feel.
Expertise

Consumption of sustainable protein

About three million public meals are served in Sweden every day. A shift to more sustainable proteins therefore provides great environmental benefits both in public meals and at home. RISE has expertise in both public meals and co…
Expertise

Behaviour and behaviour change

Why do we humans behave the way we do? How do we understand, are impacted by, and use technology, products and services? How can technology be a support to changing a behaviour? Parallel to developing new (technical) solutions, it…
Publications
See all DIVA publications