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Penny Bergman

Marknadschef

Tel

+46 70 526 57 40

Email

penny.bergman@ri.se

Location

Göteborg

ORCID

0000-0003-4063-6081

Penny Bergman, Ph.D., is director for the unit of Perception and Design. The unit focuses on perception measures for all different senses, how something smell, taste or feels like. And how are the perception affected by a change to a product? Further the unit works with consumer behavior, how will a consumer understand a situation and what choices will they make?

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Publications

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Development of a nutritious broccoli soup

A new competitive, tasteful, nutritious and easily accessible broccoli soup is developed. Broccoli contains glucosinolates and of special interest is glucoraphanin, which has antioxidant and other beneficial health effects. A vari…

The International Fibre Moulding and Paper Forming Conference 2025

Welcome to the International Fibre Moulding and Paper Forming Conference, hosted by RISE. The conference will be held in Stockholm on September 17–18, 2025.

Nudging – a small push to change behaviour

When people know what they should do to live sustainably, but still do the opposite, is there any way to get them to rethink and do the right thing? The answer is yes – a nudge in the right direction can produce really good result…

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.

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…

choose your food packaging wisely

Many demands are placed on food packaging. First and foremost, it must protect and preserve the food. The packaging must also work efficiently in process and distribution. Environment and economy are other parameters that are impo…

Seafood

Interest in seafood – or blue food – such as fish, shellfish and algae is increasing. To guide and support today´s consumers and producers, RISE offers a value chain perspective from fisheries and aquaculture to plate.

Design for sustainable living

Products, services, systems, and built environments can with a user-centered design approach be developed with the intention to support sustainable everyday behaviours, activities, and choices.

Sustainable protein

Due to climate and health aspects there is an increasing interest to switch to a more sustainable production and consumption of proteins. RISE wants to contribute to this development, for example, by developing new products f…

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…

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…

HPI Lab

Nationally unique and independent perception lab where the sensory experiences are linked to physical properties.

Publications

See all DIVA publications