Archive for «Food safety and quality»

Showing 21–30 of 103

Extruded grains and intestinal flora

Nofima scientists have investigated how intestinal flora – microbiota – are affected by unprosessed or extruded whole grains.

Cod lasts longer with CO2

An ingenious little pad that gently emits CO2, can extend the shelf life of a package of fresh cod by up to four days.

Is food packaging safe?

We take for granted that the food we eat is safe. But what about the packaging? Currently there are international harmonised regulations only for plastics.

Improving Europeans’ kitchen hygiene

Have you ever thought about the health risk of leaving your cold cuts out in a warm room during your Christmas buffet? It is not actually that big, but statistically 60,000 Europeans will get sick on Christmas Eve due to poor kitchen hygiene. Nofima scientists are now heading work in a new EU research project to reduce this number.

Showing 21–30 of 103