Guro Helgesdotter Rognså, Food and Beverage Consultant

I work as an independent consultant for the food and beverage industry, mainly in Norway. I do smaller and larger consultancy projects for clients within my areas of expertise, from research projects, project management and product developments to flavour optimization and sensory marketing. In addition, I give presentations and educational courses. Previously I worked as a scientist and project manager, which in addition to my degrees in chemical engineering and biotechnology and my PhD in the multidisciplinary field of molecular gastronomy, have provided me with a broad scientific food background. For many years, I have had the great opportunity to work with several of the best chefs in Norway, from which I have gained hands on food knowledge. I am also trained as a sommelier and hold a WSET Diploma in Wines and Spirits. My background gives me a solid foundation in both the theoretical and practical aspects of food and beverages, and as a result I work with an interdisciplinary approach to the field. I have had the pleasure of judging in several Norwegian and international food and cooking competitions over the years: - Norsk Rakfiskfestival: Jury leader (2021, 2019 and 2018) and judge (2016, 2015, 2014 and 2013). Assessment of rakfisk (www.rakfisk.no). - World Cheese Awards: Judge (2018) - The Amuse Bouche Competition in association with Årets kokk (Chef of the Year Norway): Jury leader (2017) and judge (2015) - Det Norske Måltid: I have been jury leader and/or judge in all levels of the competition (2021, 2020, 2019, 2017, 2016, 2015 and 2014). I have also assisted the administration in strategic development of the competition, and delivered text content to producers and to the prize award shows (www.detnorskemaltid.no). Please contact me if I can be of assistance.