July 1st 2020
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. […]
June 25th 2020
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.
June 23rd 2020
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.
June 18th 2020
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.
June 12th 2020
Nofima will host a new center for research-driven innovation (SFI). SFI Digital Food Quality Center – digitization in food production.
June 12th 2020
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.
June 11th 2020
Philip James leads an €8 million Horizon 2020 project called AquaVitae, with the mission to develop sustainable solutions for low-tropic aquaculture in the Atlantic. The senior scientist at Nofima believes that aquaculture of wild harvested sea urchins has a bright future.
June 11th 2020
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 […]
June 3rd 2020
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?
June 2nd 2020
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.