Archive for «Food science»

Showing 1–10 of 83

Using nanotechnology to solve the plastic problem

The Research Council of Norway has appointed Sarfraz as an “outstanding young researcher” (Fremragende ung forsker) and awarded his project NanoFunPack a total of NOK 7.7 million in project support. The funds are awarded to ambitious projects with focused research efforts performing at a high international level. Two sides of the same coin NanoFunPack, or […]

Prepare your fridge for the holidays

Good food is part of Christmas. This often results in a well-stocked refrigerator, which could give you less chance of seeing what is actually in there and when it is going to go out of date, making it easy to leave food for too long before it is eaten. Therefore, it is important to keep the fridge temperature low (maximum 4°C) to stop food from becoming spoiled or dangerous.

Refining the taste of Hardanger

A characteristic taste is essential in creating a strong identity. Cider makers in Hardanger and Hardangerrådet are set to collaborate with professionals from Slovenia, as well as the Norwegian Institute of Bioeconomy Research (NIBIO) and Nofima research institutes, to build an even stronger brand.

Correct storage temperature can reduce food waste

The wastage involved during the storage and distribution of produced vegetables amounts to almost 30 percent. The main goal of the OptiRoot project is to reduce root vegetable wastage by 10 percent. Hanne Larsen has conducted research into how carrot wastage can be reduced, both during distribution and when the product reaches the consumer, by […]

Involving seniors in product development

Could fibre and protein-rich shots be the solution for older people who are struggling to get enough of these nutrients. Nofima researchers have examined the preferences of active seniors and how age affects their senses.

Why you should clean the kitchen counter after preparing food

Therefore, scientists have led investigations focusing on when people from several European countries clean their kitchen counter surfaces, and if surfaces that appear to be visibly clean actually could protect you against infection from pathogenic bacteria. “We have noticed that most consumers clean their kitchen counters and chopping boards right after they have prepared their […]

Showing 1–10 of 83