Nofima shall establish a Centre of Excellence for capture-based aquaculture in Tromsø.

A combination of packaging with CO2 and marinating gives the best shelf life, concludes Bjørn Schirmer.
Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus.

Øyvind Fylling-Jensen
The Board of Directors of Nofima AS resolved at its meeting on Tuesday November 10 to appoint Øyvind Fylling-Jensen as the new CEO.

Successful Nordic chefs prefer natural, organic and local raw materials – in the right season. Chefs in the Nordic countries swear by many of the same raw materials.

The goal is a spotless and healthy salmon
Disease in salmon is caused by a number of factors in combination, including many micro-organisms, various environmental influences, aquaculture conditions and incorrect nourishment. If one is ignorant of the factors which contribute to the development of diseases and their relative importance, it is difficult either to prevent them or treat them.

There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.
There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.

Nofima is collaborating with the University of Tromsø to run a course on management of R & D.

Berit Karoline Martinsen has produced jam from many different varieties of strawberry and raspberry.
Which types of strawberry and raspberry are best suited for making jam? For the last five years, researchers, plant breeders and berry and jam producers have been working together to find the answer. About 100 varieties have been tried and a few have passed all the tests.

Mackerel is among the winners
The pelagic consumption industry – in other words companies which freeze or process herring, mackerel and capelin for consumption – had its best year ever in 2009. It was also a good year for the clipfish industry.

Anita Viga from Skretting was one of the participants who voted on the 25 scenarios for the future of the marine industry.
Twenty-five enthusiastic representatives from the marine industry used response indicators to vote on which trends are likely to occur and be of importance in the period to 2020.