Wenche Emblem Larssen is a food scientist and has been working in the research institute sector in more than 25 years. Her research areas are mainly connected to seafood quality with sensory evaluation and product development as focus. This includes how sensory quality influences consumer preferences for a product both concerning taste, food safety and health claim. She has published over 70 scientific publications, book chapters and scientific reports during her career and held several international lectures and poster presentations regarding quality assessments of marine species the latest years.