19. desember 2011
The goal is a spotless and healthy salmon
Disease in salmon is caused by a number of factors in combination, including many micro-organisms, various environmental influences, aquaculture conditions and incorrect nourishment. If one is ignorant of the factors which contribute to the development of diseases and their relative importance, it is difficult either to prevent them or treat them.
26. september 2009
Joop Luten (European Business Developer at Nofima) received at the 3rd Trans Atlantic Fish Technologist (TAFT) meeting in Copenhagen the WEFTA award 2009.
15. november 2013
Dagbjørn Skipnes checks the use of an infrared camera to measure temperature distribution in a microwave oven
Microwaves heat food much faster than conventional cooking on the stove. As the heating time is shorter, achieving better quality of the food is also possible, claims Nofima Scientist Dagbjørn Skipnes Nofima, who has extensive experience with various heating methods of food.
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.
1. februar 2010
A common quality problem among many cured meat producers is the growth of mould.
Dereje T. Asefa, National Veterinary Institute, Ragnhild O. Gjerde, Grilstad, Mohamed K. Abdella, Animalia, Cathrine F. Kure and Solveig Langsrud, Nofima Mat, Truls Nesbakken, Norwegian School of Veterinary Science, Maan S. Sidhu, Animalia and Ida Skaar, National Veterinary Institute. Source: Go’Mørning.
7. mai 2020
How can we prepare ourselves for a future we don’t know? Food innovation experts at Nofima help the food industry visualize and prepare for future events and challenges.
24. september 2013
Nofima is collaborating with the University of Tromsø to run a course on management of R & D.
11. februar 2011
The scientists believe the level of omega-3 in the salmon we eat is determined by a combination of the salmon’s genes and the feed it eats.
There is less omega-3 in the fillet when salmon are fed plant-based feed. However, the scientists know that salmon have a certain capacity to convert omega-3 fatty acids from plant oil to marine omega-3. They will now receive help from the salmon’s genes to increase this capacity.
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.
7. juli 2008
Successful Nordic chefs prefer natural, organic and local raw materials – in the right season. Chefs in the Nordic countries swear by many of the same raw materials.