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Tomorrow’s fish feed

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.

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The hunt for Senga Sengana’s successors

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.

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First choose your potato

The method and length of cooking potatoes affects both griddle cake dough and other uses for potatoes. The aim is to find the best cooking method for different variations of dry matter and starch content, for example.
Besides being an important food product in itself, the potato is the most important ingredient in griddle cakes, many snack foods and chips. The large variations in the constituents of potatoes can be a challenge for the producers. A recently developed measuring method allows better control of the important quality parameters.

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