Research output per year
Research output per year
Personal profile
Profile
Grethe Hyldig, cand.lact., Ph.D., is Senior Researcher in Sensory Science and the leader of the sensory group in the Division of Industrial Food Research in DTU Food at the Technical University of Denmark(DTU). The sensory group has an extensive knowledge and experience within the area of sensory quality at the different steps in food chains especially of fish and fish products. The group works with consumer preferences, sensory quality and developing of sensory methods. An important part of the work is development of methods evaluating eating quality and shelf life of seafood, which makes it possible to predict quality and shelf life. Grethe is the core researcher in the development and validation of the Quality Index Method (QIM) schemes internationally. Her work includes communication to the consumers and data mining of data from consumer studies.Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Keywords
- User defined:
- Food
- Sensory science
- consumer test
- sensory quality
- Seafood
- Quality Index Methods
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Publications
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Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana
Asamoah, E. K., Nunoo, F. K. E., Addo, S., Nyarko, J. O., Adjei, M. Y. B., Kunadu, A. P. H. & Hyldig, G., 2025, In: Journal of the Science of Food and Agriculture. 105, 5, p. 2923-2930 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Learning to Taste: A Multimodal Wine Dataset
Bender, T., Søresen, S. M., Kashani, A., Hjorleifsson, K. E., Hyldig, G., Hauberg, S., Belongie, S. & Warburg, F., 2024, Proceedings of the 37th Conference on Neural Information Processing Systems (NeurIPS 2023).. Neural Information Processing Systems Foundation, Vol. 36. 40 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Open AccessFile323 Downloads (Orbit) -
Nutritional value, bioactive composition, physico-chemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on post-harvest processing: a drying comparison study
Wirenfeldt, C. B., Hermund, D. B., Feyissa, A. H., Hyldig, G. & Holdt, S. L., 2024, In: Journal of Applied Phycology. 36, p. 2795-2805 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile48 Downloads (Orbit) -
Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project
Cadena, E., Kocak, O., Dewulf, J., Iñarra, B., Bald, C., Gutierrez, M., San Martin, D., Ibarruri, J., Sørensen, A. D. M., Hyldig, G., Abdollahi, M., Undeland, I., Forghani, B., Wu, H., Bruggeman, G. & Jacobsen, C., 2024, In: Sustainability. 16, 5, 18 p., 1846.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile55 Downloads (Orbit) -
Changes in fatty acids during storage of artisanal‐processed freshwater sardines (Rastrineobola argentea)
Chaula, D., Jacobsen, C., Laswai, H. S., Chove, B. E., Dalsgaard, A., Mdegela, R. & Hyldig, G., 2023, In: Food Science and Nutrition. 11, 6, p. 3040-3047 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile37 Downloads (Orbit)
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GrExOmega: Extraction of omega-3 from invasive marine species using green technology
Sørensen, A.-D. M. (Project Coordinator), Jacobsen, C. (Project Participant), Hyldig, G. (Project Participant), Getachew, A. T. (Project Participant), Jacobsen, H. V. S. (Project Participant), Sørensen, R. (Project Participant), Holmberg, I. H. (Project Participant), Behrens, J. (Project Participant), Jolliet, O. J. (Project Participant), Rizzo, N. (Project Participant) & Nordman, M. (Project Participant)
01/01/2022 → 31/12/2025
Project: Research
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FoodIntegrity: FOODINTEGRITY Ensuring the Integrity of the European food chain
Hyldig, G. (PI)
Project: Research
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Thermal Processing of Seaweeds and the Effects on Quality and Safety
Wirenfeldt, C. B. (PhD Student), Aakre, I. (Examiner), Undeland, I. (Examiner), Holdt, S. L. (Main Supervisor), Feyissa, A. H. (Supervisor), Hansen, L. T. (Supervisor), Hyldig, G. (Supervisor), Sloth, J. J. (Supervisor) & Rustad, T. (Supervisor)
01/09/2019 → 31/08/2023
Project: PhD
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Oxidative stability of side-streams from cod filleting preserved by antioxidant dipping and low temperature storage
Sørensen, A.-D. M. (Guest lecturer), Wu, H. (Guest lecturer), Mejlholm, O. (Guest lecturer), Bøknæs, N. (Guest lecturer), Undeland, I. (Guest lecturer), Jacobsen, C. (Guest lecturer) & Hyldig, G. (Guest lecturer)
19 Oct 2021Activity: Talks and presentations › Conference presentations
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Optimization of Panel Performance: SensNet Symposium
Hyldig, G. (Speaker)
26 Oct 2010Activity: Talks and presentations › Conference presentations
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Aquaculture 2010: Effects of farming conditions,feed and handling of trout on sensory quality
Hyldig, G. (Speaker)
1 Mar 2010 → 5 Mar 2010Activity: Talks and presentations › Conference presentations
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Nordisk Workshop: Fair speak” and information in food labelling
Hyldig, G. (Speaker)
20 May 2010 → 21 May 2010Activity: Talks and presentations › Conference presentations
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Omega-3-seminar (Event)
Hyldig, G. (Reviewer)
2 Nov 2010Activity: Editorial work and peer review › Editor of unfinished research anthology/collection › Research
Press/Media
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Opdrætslaks smager bedst, men kun, når vi ikke ved, hvad vi spiser
22/11/2021
1 item of Media coverage
Press/Media: Press / Media
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