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Elizabeth Hörlin

Forskare/Projektledare

Tel

+46 10 516 65 66

Email

elizabeth.horlin@ri.se

Location

Stockholm

ORCID

0000-0002-4730-6328

Elizabeth works primarily in sensory experiences, perception, and behavioural change related to several different areas of interest - food, materials, objects etc. She also has many years experience with both quantitative and qualitative research methods, as well as experimental design and statistical analysis. Google Scholar: https://scholar.google.co.uk/citations?user=zR5p_pcAAAAJ&hl=sv&oi=ao

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Sub-projects within the FINEST Centre

The FINEST platform is based on the Formas-funded FINEST Centre (2020-2024). The sub-projects that were part of the creation of the centre will continue in 2025 and end at the end of May 2026.

Circular Economy Outlook

How do companies work with competitiveness, innovation, and sustainable growth through the circular economy? Circular Economy Outlook asks all publicly traded companies in the Nordics about this and compiles the responses in terms…

Consumer Demand for Circular Urban Living (CDCUL)

Do consumers perceive homes as more valueable if they include access to sharing services? CDCUL is a multi-national research project that will use choice modelling and other methods to determine whether consumers are willing to pa…

Efficient water use in households

Climate change has resulted in water shortages in several places in Sweden, and lack of capacity in the drinking water supply systems can also lead to a shortage of water. Resource-efficient water use is becoming important. Househ…

SWITCH

SWITCH is an EU-project aimed at promoting sustainable and healthy eating habits among the residents of Europe. In the region of Västra Götaland, one of the project's six Food hubs will be established. Here, consumers, food produc…

Taste enhancement of plant-based meat analogues using healthy fats

Fat is an important carrier of aroma compounds and can thus improve the flavor profile of foods. In this project, RISE, together with AAK AB, NordArom AB and Orkla Foods Sverige, will study the importance of fat for taste and acce…

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…

RealHOPE: Real-World Handling of Protein Drugs

How does real-world handling affect protein drugs? The 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 aid the develo…

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…

Getting the feeling just right

A product should not taste or smell too strongly, nor too weakly. It might need to be strong without feeling overly stiff, or feel soft without feeling like it might fall apart. In these instances, less can be more - up to a point…

Sensory Comparisons

Differences in (for example) taste, smell, and tactile sensations are influenced by many factors with varying strengths depending on the product and context. We clarify what is most important, when, and why.

Quantifying the perception of change

For answers to questions such as: How does varying sweetener content increase perceived sweetness? How much weight can we remove from a carton before it is noticeably less luxurious? How thick can we make a protective coating befo…

Sensory analysis

Products taste, smell, appear, and feel a specific way when they come in contact with humans. The only way to know how products are perceived by people is through sensory analysis. Knowing how products are perceived can determine …

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.

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…

Consumer research

The consumers' perceptions, liking and purchase decision are key factors for a successful product. By addressing the consumers' perceptions in all different phases of product development we are enabling a more efficient and s…

Nudging

Nudging is a method to enable behavioral change! With the right nudging tools you can make it easier for your user or client to make better choices – more sustainable, safer, and healthier. At RISE we can help you to find the…

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…