8. October 2009
A combination of packaging with CO2 and marinating gives the best shelf life, concludes Bjørn Schirmer.
Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus.
7. July 2008
Successful Nordic chefs prefer natural, organic and local raw materials – in the right season. Chefs in the Nordic countries swear by many of the same raw materials.
24. September 2013
Nofima is collaborating with the University of Tromsø to run a course on management of R & D.
15. November 2013
Dagbjørn Skipnes checks the use of an infrared camera to measure temperature distribution in a microwave oven
Microwaves heat food much faster than conventional cooking on the stove. As the heating time is shorter, achieving better quality of the food is also possible, claims Nofima Scientist Dagbjørn Skipnes Nofima, who has extensive experience with various heating methods of food.
16. June 2008
Salmon smolt at Nofima’s research station on Averøy received feed containing bioactive fatty acids.
Scientists at Nofima have developed a salmon feed that strengthens the immune defence among salmon so the survival rate after a natural outbreak of the IPN virus increases dramatically.
7. May 2020
How can we prepare ourselves for a future we don’t know? Food innovation experts at Nofima help the food industry visualize and prepare for future events and challenges.
1. February 2010
A common quality problem among many cured meat producers is the growth of mould.
Dereje T. Asefa, National Veterinary Institute, Ragnhild O. Gjerde, Grilstad, Mohamed K. Abdella, Animalia, Cathrine F. Kure and Solveig Langsrud, Nofima Mat, Truls Nesbakken, Norwegian School of Veterinary Science, Maan S. Sidhu, Animalia and Ida Skaar, National Veterinary Institute. Source: Go’Mørning.
8. April 2011
A wider selection of attractive fish dishes in the grocery sector can help increase the public’s consumption of fish and the industry’s profitability.
Nine new business concepts are ready for further development by the seafood industry.
27. February 2012
How can aquaculturists and capture-based aquaculturists reduce the incidence and severity of injuries and deformities in their fish? A team of international scientists have recently published a review paper that aims to synthesise practical, state of the art knowledge on this matter.
1. July 2011
“People in general are very habit driven in their choice of food for breakfast and lunch. On the other hand, the choice of dinner is often an impulse purchase for many, while others plan in advance,” says Honkanen.