13. april 2010
A human being who goes from being physically inactive to active will in all probability gain significant health benefits. The physiology of fish is not that different so you can ask yourself whether physical training will also increase the robustness and strengthen the health of fish.
8. desember 2009
Two healthy new meals have been developed for the Norwegian market. «Complete and inviting» is the verdict of the consumers who have had the pleasure of testing the products. Now the researchers at Nofima Mat hope that the industry can get these products out to the people.
24. november 2009
Some types of by-products from livestock farming may be permitted as feed for aquaculture, meaning valuable sources of protein, now used for combustion and soil improvement, can be used to produce food.
16. november 2009
A new research project has recently begun, the intention of which is to reduce the risk of Listeria among small-scale cheese producers.
8. oktober 2009
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.
26. september 2009
Nofima shall establish a Centre of Excellence for capture-based aquaculture in Tromsø.
14. august 2009
The EU has given Fiskeriforskning the task of leading the traceability part of a new 5-year EU project – TRACE.
25. mai 2009
Around half of all reindeer meat currently sold originates from calves. But it is sold collectively as reindeer meat. In the future reindeer veal can appear on restaurant menus.
24. februar 2009
SINTEF and Nofima signed a collaboration agreement in Tromsø today during the official opening of SINTEF North, in doing so providing an exciting future for the Norwegian fisheries and aquaculture industry.
20. februar 2009
Salting methods, temperature and pressure are of great significance for the loss of protein during the salting of fish. Trials carried out at Nofima Marin have provided many interesting results.