The main goal of SusHealth is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.

SusHealth

 Innovation, consumer and sensory sciences    Food and health    Raw materials and process optimisation  

The main aim in SusHealth is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.

Time:1. January 2021 – 31. December 2024
Financed by: Foundation for Research Levy on Agricultural Products (FFL)
Contact person
Portrettbilde av Kjersti Aaby
Kjersti Aaby

Scientist
Phone: +47 909 72 164
kjersti.aaby@nofima.no

There is an increasing awareness of future challenges due to a growing world population in combination with limited production areas and climate changes. The need for effectivity, sustainability, and innovation in use of new resources and in increased utilization of existing resources is highlighted. Many reports also highlight the need for food waste reduction and implementation of a more plantbased diet to be able to build a more sustainable society. To meet these challenges, it is widely recognized that the food system needs to reform. To that end, there is a need for research-based knowledge that promotes production of healthy and sustainable food raw materials and ingredients. To be able to meet these challenges, SusHealth has identified the following knowledge gaps:  

  • How to utilise the whole biomass of plants and animals?  
  • How to maintain or even increase the health-promoting constituents in raw materials and food ingredients during storage and processing?  
  • How to produce plantbased ingredients from Norwegian agricultural products with optimal nutritional, fuctional and sensory properties?  

 SusHealth will do research to achieve these sub-goals

  1. Develop new carbohydrate ingredients for increased quality, sustainability and health benefits.
  2. Increased value of Norwegian oil plants through increased knowledge of lipid metabolism, oxidation and bioactivity.
  3. Increase the knowledge about phytochemicals in fruits and vegetables, and effects of storage and processing to ensure fresh produce, ingredients and products with high quality.
  4. Develop and implement methodologies to unravel raw material/process/quality relationships in production of protein ingredients. 
  5. Combine and integrate established and new technologies to produce plant-based food ingredients.
  6. Develop and implement biological models and methods for evaluation and documentation of health-promoting and nutritional properties of food ingredients. 
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