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 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.
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.
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.
Nofima’s market researchers create new insights in marketing strategies and consumer behaviour related to seafood.
Food should be safe and of high quality. Our research helps to ensure food safety, optimum shelf life, proper packaging and reduced waste.
Vi forsker på ingredienser og fôr for ulike oppdrettsarter.
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.
We are researching ingredients and feed for various species of farmed fish.