3. April 2020
“What stands out in 2019, is that we implemented three new focus areas in our research plan. These areas are challenges that have evolved during the last years to be highly important for the industry to solve”, says Åsa Espmark, Centre Director of CtrlAQUA. The three focus areas are the gas hydrogen sulphide (H2S), the […]
2. April 2020
Staying at home for an extended period of time can be difficult, and healthy eating can be extra challenging due to the more relaxed “weekend atmosphere”. But worry not, because the Edulia team are here to share TIPS on how to make quality food time whilst in quarantine.
24. February 2020
In a newly launched project, scientists intend to find out how wild fish can be caught as gently as possible to safeguard fish welfare, good quality and financial gain.
19. February 2020
Innovation students develop concepts that can help solve the challenges linked to dietary needs and loss of appetite among the elderly.
13. February 2020
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.
10. February 2020
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.
3. February 2020
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.
30. January 2020
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.
29. January 2020
Food scientists are testing innovative solutions in order to contribute to less food waste and better food.
28. January 2020
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?