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

It is well known that smolt grow faster in recirculation systems when the current increases. Nofima researchers have now discovered that it is primarily the muscles, rather than the other organs, which grow when salmon swim in a strong current. This is a positive thing. At the same time researchers believe that there is reason to keep an eye on any impairments in fish welfare until they know more about the effects of strong velocities.

Over a number of years, Nofima scientists have developed methods for better utilising residual raw materials. This research is now taking the giant leap into the industry.

It seems like pure, natural Arctic food is going to have a great future on the world market. And its Arctic origin is precisely what gives it a major competitive advantage.

In order to gain entry into key markets, Norwegian fisheries must provide sustainability certification. As an alternative to the dominant MSC certification, a standard specifically adapted to Norwegian fisheries will now be developed.

Food scientists are testing innovative solutions in order to contribute to less food waste and better food.

The world’s population is constantly growing, and it is expected that there will be protein deficiency in the future. A key question is: How to produce sustainable food for all these people? Can cultured meat contribute to the production of animal protein for food and thus be part of the solution to solve protein demand of the future?

Salmon farming: A relatively new industry in the northern region which provides food, jobs and prosperity, but also carries an environmental impact, with protests and irritation following in its wake. How should this industry be managed in a way that ensures sustainable future development? Researchers in four countries are now looking into this question.

Canning is a sustainable way of storing food, but the method requires a lot of energy and water and can affect food quality. A newly developed can with a different shape may be the solution that makes canned food of the future more attractive.

Researchers have evaluated how climate change could affect Norwegian salmon farming over the next 50 years.