In a new article titled Prevention not cure: a review of methods to avoid sea lice infestations in salmon aquaculture, researchers from the University of Melbourne, Norwegian Institute of Marine Research and Nofima argue that methods to prevent sea louse infestations have some key advantages over other strategies, and identify the most promising preventative methods. […]

The Norwegian Institute of Food, Fisheries and Aquaculture Research is one of Norway’s most successful institutes in terms of obtaining funding for research and innovation projects in Horizon 2020. The Minister of Research and Higher Education, Henrik Asheim, says he is impressed by Nofima’s efforts.

New research shows that Atlantic salmon post-smolt skin that has become acclimatised to salt water is stronger than the skin of post-smolt that have been raised in fresh water before being transferred to the sea. Salt water acclimatisation makes the salmon more resistant to the skin ulcer bacterium called Tenacibaculum.

The sharp fall in the value of the Norwegian krone in March following the global introduction of strict measures to prevent the spread of Covid-19 provided a boost to Norwegian seafood exporters.

Nofima will host a new center for research-driven innovation (SFI). SFI Digital Food Quality Center – digitization in food production.

The study of fat metabolism (also called lipid metabolism) in salmon cells shows what happens in the cells during fasting. The study shows that salmon fat cells release lipid in different ways based on the type of fat they have stored in their bodies.

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 […]

Iodine. A chemical element. An important ingredient in food. All people need it to avoid serious illness. The problem is that we consume less of the fish, milk and salt that contains this important substance. So what should we do?

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.

The research station at Sunndalsøra is Nofima’s spearhead in research on aquaculture in closed and semi-closed facilities, but it is fully booked until the summer of 2022. It is therefore essential that research capacity is rapidly expanded. Next year will see the completion of 20 new tanks with separate recirculating systems at the research station […]