An ingenious little pad that gently emits extra CO2, can extend the shelf life of a package of fresh cod by more than half a week. A total of four extra days!
1. september 2016
18. april 2016
Scientists at Nofima have developed bread that may help reduce blood cholesterol levels in those who eat it. Knowledge about how the dietary fibre beta-glucan functions has enabled them to develop a bread recipe and a baking method that retain the beta-glucans as intact as possible.
4. mars 2016
Small and large food producers now have the opportunity to employ new, fast methods to determine which products should make it to market.
11. august 2015
Tweaking breeding methods could allow European fish farming – or aquaculture – to produce more efficiently. An EU-funded project is studying how hi-tech breeding techniques can promote disease resistance and fast, efficient growth in six commonly farmed fish species, improving fish welfare, impacts on wildlife and farm productivity.
30. mars 2015
Stored fresh vegetables have lower vitamin C content than frozen. Research scientists at the food research institute Nofima have examined and compared nutrients in frozen and fresh vegetables.
19. august 2014
Experiments in collaboration with Nergård Havfiske AS show that pumping from the trawl’s cod-end is gentler for the fish than lifting the complete catch onto the deck. Survival is higher, quality higher, and we now know more about the design of future trawlers.
20. februar 2014
Through the EU-project AQUAEXCEL, European researchers can apply for conducting research experiments at several aquaculture research facilities in Europe. In Norway, Nofima has two research facilities that are very modern and highly equipped, with plenty of opportunities.
7. august 2013
Cod can smell its prey from 700 m away. New sustainable bait enables anglers to rub a scent on their hook in order to be able to more easily attract fish such as cod, salmon and halibut.
16. mai 2013
Visible marking of farmed salmon will make it easier to differentiate escaped farmed salmon from wild salmon. This can reduce problems associated with escaped farmed salmon.
10. mai 2013
If you are like most people, you think about salmonella when you hear about pathogenic bacteria from chicken. Infection from Campylobacter jejuni bacteria is far more common, however, and is the commonest cause of bacterial diarrhoea in western countries.