29. March 2019
Most tomatoes in the mid 1990s were quite pale, with a green/tart flavour. The large variation made it impossible to know what you came home with, so the only competitive factor was price. The Norwegians ate very few tomatoes “A project in cooperation with BAMA and Gartnerhallen started the development we have seen in tomato […]
Reflections from a market study trip to China regarding Norwegian seafood.
Nofima at Ås, Norway and RISE, The Swedish Research Institute, in Gothenburg, Sweden cooperate in arranging courses in sensory analysis. The next course in the series will be arranged in Ås, Norway, April 9 – 10, 2019
21. February 2019
Shorter crowding time and more space during trawl capture followed by lower slaughter stress, can improve the quality of cod fillets. One solution may be waterfilled tanks where the cod can be kept alive after they are caught.
12. March 2019
Øyvind J. Hansen has followed Norwegian farmed cod from when they were first spawned. As the fifth generation grows larger and larger as we speak, the researcher from Nofima has strong faith in the future of breeding and farming Norwegian cod.
4. April 2019
Our coastal areas are used by many, often with conflicting interests. A new management mindset can help to highlight nature’s importance to us, but a new research report shows that it will take time to establish in coastal zone planning.
Laksefisken med det hvite kjøttet heter vassild, men på syttitallet kom et nytt navn i bruk. Her er historien bak navnebyttet.
I Nofima jobber vi med salt i flere sammenhenger. Vi har forsket på salt i drøyt 15 år, og våre forskere har god kunnskap om saltets egenskaper og hvor store reduksjoner som kan gjøres uten at det går utover matkvaliteten.