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.

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.

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.

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.

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.

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.

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.

Kunnskap om produksjon av fisk, skalldyr og makroalger er grunnlaget for bærekraftig havbruk. Vi forsker for å optimalisere produksjonen av laksefisk, torsk og rensefisk, og å bidra til å utvide spekteret av arter til oppdrett.

Vi forsker på ingredienser og fôr for ulike oppdrettsarter.