11. January 2019
Macro algae is one of the world’s largest renewable biomasses. It’s potential for creating values is underutilized in the Nordic countries. Sustainability is a key concept for Nofima and therefore macro algae is one of the strategic focus areas. In recent years, the strategic focus has been on cultivation, processing and extraction, especially from sugar […]
31. July 2018
The overall objective of FutureEUAqua is to effectively promote sustainable growth of resilient to climate changes, environmental friendly organic and conventional aquaculture of major fish species and low trophic level organisms in Europe, to meet future challenges with respect to the growing consumer demand for high quality, nutritious and responsibly produced food.
27. April 2018
As we know, the potato is a versatile fellow which can be utilized in a number of ways. But can we also utilize the entire potato plant? We can make better use of potato peels, stalks and other waste by using technologies that both reduce food waste, have a low environmental impact and provide healthier and more tasteful foods.
23. April 2018
The project will increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste, for which valorization strategies will be developed.
12. April 2018
Imagine if we wasted less food, got more foods without allergens and could spend less energy on food production?
6. April 2018
Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.
7. February 2018
The project aims at producing fresh, healthy greenhouse vegetables of high quality in Norway all year round without using fossil fuels and chemical pesticides and without producing waste.
23. January 2018
Our goal is for everyone to be able to eat good and healthy food – whatever their circumstances in life.
15. December 2017
What role does the colour of the food play in canteen guests’ choice of what to eat? We have tested people’s response to a range of different coloured cherry tomatoes and how different shades of red are perceived.
19. June 2017
The Nordic Centre of Excellence for sustainable and resilient aquatic production (SUREAQUA) was established in 2017 to facilitate interdisciplinary collaboration across the Nordic bioeconomy community.