Our goal is for everyone to be able to eat good and healthy food – whatever their circumstances in life.

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.

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.

The project aims at developing innovative products and solutions to make it easier for elderly people to achieve a healthy diet.

The main aim of the project is to turn ready-to-eat food products based on meat, fish and vegetables safer and more durable.

Great news for all busy parents: Commercially produced meals can be just as nutritional as the dinner you make at home.

Twelve cheese enthusiasts spent four days becoming absorbed in milk and cheese making techniques, taking their first steps towards their own processing of milk.

Is it useful for a company to have a Nofima intern? And do scientists benefit from learning more about business? Yes and yes!

In the new research project BioFresh, scientists and catering firms are collaborating to rethink and improve canteen food for young people and adults. The goal is to get people to eat more vegetables at lunch time.

The project aims at establishing an efficient and predictable production of kelp of high quality.