8. april 2011
A wider selection of attractive fish dishes in the grocery sector can help increase the public’s consumption of fish and the industry’s profitability.
Nine new business concepts are ready for further development by the seafood industry.
16. juni 2008
Salmon smolt at Nofima’s research station on Averøy received feed containing bioactive fatty acids.
Scientists at Nofima have developed a salmon feed that strengthens the immune defence among salmon so the survival rate after a natural outbreak of the IPN virus increases dramatically.
3. april 2020
The CtrlAQUA annual report for 2019 is now released, presenting an update on the latest development in research and innovation within closed containment aquaculture.
12. juni 2020
Nofima will host a new center for research-driven innovation (SFI). SFI Digital Food Quality Center – digitization in food production.
5. juli 2013
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.
27. februar 2012
How can aquaculturists and capture-based aquaculturists reduce the incidence and severity of injuries and deformities in their fish? A team of international scientists have recently published a review paper that aims to synthesise practical, state of the art knowledge on this matter.
24. august 2014
Scientists at Nofima have during the past three years been exposing food to extremely high pressures, to determine whether the pressure treatment gives healthier, safer and more tasty food. Berries are one food for which the treatment is successful.
18. oktober 2010
The best result was for an innovative test product that comprised portions of salmon and cod combined with wild berries.
A new PhD thesis shows how we can get children and young adults to eat more fish.
23. mars 2012
This certification can gain Norwegian shrimps entry into several important markets.
The Norwegian shrimp fishery in the Barents Sea is now MSC certified as sustainable. This certification can gain Norwegian shrimps entry into several important markets.
4. november 2016
Marit Kvalvåg Pettersen, seniorforsker på avdelingen Trygg og holdbar mat, ble torsdag kveld tildelt Emballasjefagprisen 2016.