We survey and analyse businesses and industries in the fisheries and aquaculture sector to explain developments in profitability, production and structures. These insights help the authorities to develop better framework conditions and business stakeholders to make good strategic choices.
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.
It is important that farmed fish have good health. Prevention is the best method to achieve this.
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.
Knowledge about the production of fish, shellfish and macroalgae forms the basis for sustainable aquaculture. We carry out research on how to optimize the production of salmon, cod and cleaner fish, and contribute to broaden the spectrum of species used in farming.
Food should be safe and of high quality. Our research helps to ensure food safety, optimum shelf life, proper packaging and reduced waste.
We do research and provide services for the development and operation of aquaculture breeding programs, where the use of genomic information plays a central part.
Nofima’s market researchers create new insights in marketing strategies and consumer behaviour related to seafood.
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.
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.