Professional background

Hanner Sivertsen is a specialist in sensory science of foods, including processed food, vegetables and fruits, and beverages including wine, with 20 year's experience in this area. She worked at The Norwegian Food Research Institute (today Nofima), as a principal sensory scientist, and later joined University of Davis, California. At UC Davis she managed and coordinated sensory research projects in various departments, and acted as an adviser for graduate students. She has been a consultant for the food, beverage industry, and for seed breeders for the past five years.