In his doctoral thesis on traceability, Petter Olsen shows how blockchain, the technology behind e.g. the bitcoin currency, can be meaningful in tracing food products.

Would you like a better overview of food crime? In the context of an EU project, Nofima has been involved in developing a website that collects research results and news about food faking from all over the world.

A mineral-rich ingredient that researchers at Nofima have extracted from fish bones has produced unexpected effects. In experiments where salmon were fed feed with the ingredient, the colour level of the salmon muscles increased considerably.

“The Norwegian model” with third-party cooperation documents in itself that the fishing industry in Norway is operated in a socially sustainable way. There is no need for any resource-intensive certification scheme.

It’s been ten years since the first Smolt Production in the Future conference took place in Sunndalsøra, Norway. “Back then, we were talking about using recirculation for smolt production. Now we are discussing closed-containment aquaculture and post smolt production.” says scientist Jelena Kolarevic in Nofima, head of the conference.

As we know, the potato is a versatile fellow which can be utilized in a number of ways. But can we also utilize the entire potato plant? We can make better use of potato peels, stalks and other waste by using technologies that both reduce food waste, have a low environmental impact and provide healthier and more tasteful foods.

“Quality isn’t just about how salmon tastes. It can be about how much and what type of fat it contains, or about the colour, cut and packaging. But quality can also be linked to ecolabels, origin or brands,” says senior researcher Geir Sogn-Grundvåg. He is heading up ‘Qualidiff’, the research project that was recently launched […]

Imagine if we wasted less food, got more foods without allergens and could spend less energy on food production?

In its third year, scientists, farmers and technology suppliers at the CtrlAQUA Centre have researched and acquired new knowledge about farming in closed-containment aquaculture systems. Such knowledge will contribute to the Centre’s ambition to make closed systems off-the-shelf products.

Eleven doctoral students from various countries will be recruited, and they will be afforded an opportunity to conduct research into the fields of sensory perception, food enjoyment, food choice and food behaviour in institutions with internationally recognised skills and competence. The purpose of the doctoral studies will be to develop healthier eating habits among children. […]