Prosjektet OptiSalm er i tråd med Nofimas strategi som gjennom næringsrettet FoU-aktivitet skal bidra til økt mattrygghet, matkvalitet og konkurransekraft i sjømatnæringen. Foto/cc: Even Heir/Nofima

OptiSalm

 Food safety and quality  

The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl).

Time:1. January 2020 – 30. June 2021
Financed by: The Norwegian Seafood Research Fund - FHF and Lerøy ASA
Commissioner:The Norwegian Seafood Research Fund - FHF
In cooperation with:Lerøy ASA, Sjømat Norge and a referee group from the salmon industry
Contact person
Portrettbilde av Even Heir
Even Heir

Senior Scientist
Phone: +47 959 25 705
even.heir@nofima.no

The current project will provide knowledge and documentation important for the salmon industry for their production of smoked salmon with reduced levels of Na while maintaining or improving the quality and microbial food safety aspects of such products.

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