Archive for «Food safety and quality»

Showing 51–60 of 119

Better salmon fillet with carbon dioxide (CO2)

We are eating more and more fish. And fresh fish and fillet products account for the biggest increase in consumption. This presents both challenges and opportunities when it comes to shelf life and the packaging of fresh fish. Today, the use of the bacteria-inhibiting gas carbon dioxide (CO2) seem to be the best solution for the freshness, smell and taste of salmon fillets.

Deadline 11 March: Free access to research facilities

Through the EU-project AQUAEXCEL 2020, European researchers can apply for conducting research experiments at several top-class aquaculture research facilities in Europe. In Norway, Nofima is partner and has three research facilities that are modern and highly equipped, with plenty of opportunities. The first AQUAEXCEL2020 Call for Access is now open, with a deadline of 11 March 2016.

Studying one of the best beers in the world

The world’s fifth (!) best new beer is brewed in Gvarv in Telemark. However, ‘beer farmers’ Ingeborg Lindheim and Eivin Eilertsen want to keep on developing both themselves and their products. Nofima Food Research Institute is a part of the exciting process of breaking new ground in the art of brewing.

Showing 51–60 of 119