Archive for «Food safety and quality»

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Using nanotechnology to solve the plastic problem

The Research Council of Norway has appointed Sarfraz as an “outstanding young researcher” (Fremragende ung forsker) and awarded his project NanoFunPack a total of NOK 7.7 million in project support. The funds are awarded to ambitious projects with focused research efforts performing at a high international level. Two sides of the same coin NanoFunPack, or […]

Nano Functional Packaging

Around 26 million tons of plastic waste is generated each year in EU. Similarly, one-third of food produced for human consumption is lost or wasted globally. The food waste is significantly high in the meat and fish products due to their high susceptibility of enzymatic, microbial and oxidative spoilage, which limits their shelf-life. The goal […]

Prepare your fridge for the holidays

Good food is part of Christmas. This often results in a well-stocked refrigerator, which could give you less chance of seeing what is actually in there and when it is going to go out of date, making it easy to leave food for too long before it is eaten. Therefore, it is important to keep the fridge temperature low (maximum 4°C) to stop food from becoming spoiled or dangerous.

Correct storage temperature can reduce food waste

The wastage involved during the storage and distribution of produced vegetables amounts to almost 30 percent. The main goal of the OptiRoot project is to reduce root vegetable wastage by 10 percent. Hanne Larsen has conducted research into how carrot wastage can be reduced, both during distribution and when the product reaches the consumer, by […]

Why you should clean the kitchen counter after preparing food

Therefore, scientists have led investigations focusing on when people from several European countries clean their kitchen counter surfaces, and if surfaces that appear to be visibly clean actually could protect you against infection from pathogenic bacteria. “We have noticed that most consumers clean their kitchen counters and chopping boards right after they have prepared their […]

Common Ways to Cook Chicken at Home May Not Ensure Safety from Pathogens

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 […]

Sour beer with a flavour of fruit from Telemark

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.

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