MedAID (Mediterranean Aquaculture Integrated Development), a four year EU H2020 research project, will address key factors to improve aquaculture production in the Mediterranean.
The project brings together the best aquaculture experts from over 30 organisations from 12 countries.
The overall objective of SafeConsume is to Reduce health burden from foodborne illnesses. The ambition is to initiate a new and broader approach in future research, innovation, education and food safety policy, widening the space of opportunities for improving food safety.
The overall objective of FutureEUAqua is to effectively promote sustainable growth of resilient to climate changes, environmental friendly organic and conventional aquaculture of major fish species and low trophic level organisms in Europe, to meet future challenges with respect to the growing consumer demand for high quality, nutritious and responsibly produced food.
Macro algae is one of the world’s largest renewable biomasses. It’s potential for creating values is underutilized in the Nordic countries. Sustainability is a key concept for Nofima and therefore macro algae is one of the strategic focus areas. In recent years, the strategic focus has been on cultivation, processing and extraction, especially from sugar […]
What opportunities and challenges does e-commerce present for Norwegian seafood businesses, and what requirements apply for products sold online?
CtrlAQUA is a Centre for Research-based Innovation (SFI) that will lay the foundation for the development of closed-containment concepts of the future. With greater control of the production process, it will be possible to reduce problems associated with mortality and sea lice, and to reduce the production time for farmed salmon.
The aim of this project is to assess the potential for increased production and added value of food from the Arctic.
Micro MBT is a project focused on the conversion of low value biomass to products with higher value.
Our goal is for everyone to be able to eat good and healthy food – whatever their circumstances in life.
Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.