Archive for «Food safety and quality»

Showing 11–20 of 107

Bacteria for better taste

Challenges with unpleasant odours and flavours associated with fish and whey protein powders can soon be solved through fermentation.

Advancements in food research

Nofima aims to bring Norwegian food production a great step forward in terms of health, taste, sustaina-bility, safety and quality.

New insights into food safety

Food safety in Norway is generally good, but foodborne disease outbreaks still occur, meaning more knowledge leading to safer food products is still required.

Food in recycled plastic

More plastic needs to be recycled, but recycled plastic cannot automatically be used for food. Researchers are trying to change this.

Know your bacteria

The latest innovation in DNA analysis makes it easier to identify bacteria, allowing better control over product quality.

Reduced Plastic in the Seafood Industry

Norway exports salmon fillets in large quantities, the quality of which must be preserved during transportation. Nofima researchers are investigating the possibility of preserving quality and food safety and focusing on reducing the use of plastics.

Showing 11–20 of 107