Wild fish can be stored alive, which increases both the quality and the value of the catch. Nofima research has been central to the development of this method, and we work closely with the industry to improve both the technology and fish welfare.
Innovation in food is only possible if we know what consumers want. We carry out consumer research based on the sensory perception of food, or in other words, how we experience food through our senses.
Nofima carries out research into the market opportunities for Norwegian seafood, and the barriers faced. This knowledge helps the industry to develop new products, markets and strategies, and is used by authorities when dealing with issues of marketing and health policy.