Archive for «Food science»

Showing 1–10 of 70

Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

For home cooks, widespread techniques for judging doneness of chicken may not ensure that pathogens are reduced to safe levels. Solveig Langsrud of the Norwegian Institute of Food, Fisheries and Aquaculture Research and colleagues present these findings in the open-access journal PLOS ONE on April 29, 2020.    Chicken can harbor the bacterial pathogens Salmonella and […]

Sour beer with a flavour of fruit from Telemark

Lindheim Ølkompani (the Lindheim Beer Company) is located in Gvarv, a village in Telemark which is famed for its fruit. Scientists have been attracted to the brewery by its ambitions to develop its first spontaneously fermented sour beer.

Appetite entrepreneurs

Innovation students develop concepts that can help solve the challenges linked to dietary needs and loss of appetite among the elderly.

Industrial chemometrics 4.0

Nofima is this year’s organiser of the Scandinavian Symposium on Chemometrics – Chemometrics in action. The conference ends on Thursday and involves 122 participants from 23 countries.

Showing 1–10 of 70