Food should be safe and of high quality. Our research helps to ensure food safety, optimum shelf life, proper packaging and reduced waste.

We want Norwegian seafood to keep the highest possible quality. That is why we are researching how to look after fish and shellfish through capture, processing, storage and distribution, and how we can best utilize the raw materials.

Great taste and food experiences are keys when consumers choose food products. We conduct research on sensory perception, consumer behaviour and innovation processes. The goal is to increase the value creation for food manufacturers and to contribute to a more healthy and sustainable society.

Full utilization and efficient processing of raw materials are vital to maintain a sustainable and innovative food industry. We have extensive expertise in raw materials and processing and use this knowledge to develop technologies for future food production.

Healthy, tasty food which is easily prepared – that is what today’s consumers want. At Nofima we work with new technologies as well as storage and preservation methods intended to ensure that the food remains safe to eat and maintains the highest quality for as long as possible.

A healthy and sustainable diet requires knowledge of raw materials, processing and products. The quality of the food depends on many different ingredients and components, each affecting each other in various ways during processing, storage, preparation and consumption.

Nofima research contributes to an increase in the value and use of marine raw material.

It is important that farmed fish have good health. Prevention is the best method to achieve this.

Wild caught fish can be stored alive, which increases both the quality and the value of the catch. Nofima research has been central in the development of this method, and we work in close collaboration with the industry to improve both the technology and fish welfare.

We are researching ingredients and feed for various species of farmed fish.