Archive for «Food science»

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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.

From 3 to 33 varieties of tomato

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 […]

Showing 1–10 of 65