17. November 2010
The ForMat conference marked the official start of the project that is intended to prevent food waste in Norway. It gave us an insight into the food waste situation, both in Norway and around the world. It is estimated that half of all the food produced in the world is thrown away!
4. November 2010
A completely new fresh cod product is being launched under the brand name STRØM. The cod is slaughtered, filleted and packed within four hours of swimming in the sea.
29. October 2010
When bacteria, fungi and other microorganisms come together and create biofilm, they are much better armed against disinfectants, antibiotics and other stresses. Nofima, the University of Oslo and the National Veterinary Institute are meeting this challenge by joining together in the newly established Centre for Biofilm Research.
22. October 2010
Listeria often contaminates the surface of fish products through contact with the production environment. This can lead to a health risk, especially for ready-to-eat products.
16. September 2010
Tor Egil Torp works on his own in the production premises at home, but over the years he has gained many colleagues. That is because he takes part in networks and courses, something he both enjoys and benefits from.
16. September 2010
In all food preparation, whether in private kitchens or in the food industry, good hygiene is one of the most important ways of preventing the spread of illness through food.
26. July 2010
In Norway we throw away an enormous amount of food: 25 per cent of all the food produced in fact. This is an enormous problem for our society and an all out effort is now commencing to reduce the amount of food going to waste.
6. July 2010
Lactic acid bacteria are useful bacteria that have been associated with the fermentation of food throughout history. Finding out more about this group of bacteria is important for discovering which species and strains are best suited to different applications for producing good, safe food products.
24. June 2010
Bacteriophage are viruses that attack bacteria. These viruses have among other things been used to fight infection in human beings. Now scientists are looking at ways to use bacteriophage to fight Listeria in food production.
25. May 2010
Taste of North were anxious about the sensory quality of their new juniper smoked salmon steaks. They used Nofima’s sensory panel to have their new product analysed.