Projects
Nofima is involved at any moment in several hundred projects, from long-term industrially targeted fundamental research to short innovation projects, where the results are immediately put to use. A few of our projects are presented here. Could you benefit from Nofima’s expertise? Contact us to find out.
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- Breeding and genetics
- Capture-based aquaculture
- Consumer and marketing research
- Consumer and sensory sciences
- Fish health
- Food and health
- Food safety and quality
- Industrial economics and strategic management
- Marine biotechnology
- Nutrition and feed technology
- Processing Technology
- Production Biology
- Raw materials and process optimisation
- Seafood industry
ActiBioSafe
Romanian and Norwegian scientists join forces to develop new innovative food packaging biomaterials with antimicrobial and antioxidant properties.
1. January 2014 – 31. December 2017
Researcher: Morten Sivertsvik
AQUAEXCEL2020
The overall aim with AQUAEXCEL2020 is to integrate the most successful research facilities within aquaculture in Europe. The project shall provide access to easily accessible high quality infrastructures, …
1. October 2015 – 30. September 2020
Researcher: Åsa Maria O. Espmark
Commissioner: EU
Arctic food
The aim of this project is to assess the potential for increased production and added value of food from the Arctic.
1. August 2015 – 31. December 2017
Researcher: Ingrid Kvalvik
CabbageTaste
The consumption of vegetables has increased over the last years, but the sales of cruciferous vegetables (Brassica, cabbages) has been stagnant. Increased awareness of taste can increase sale of cabba
1. January 2016 – 31. December 2019
Researchers: Grethe Iren Andersen Borge, Margrethe Hersleth
CATCH
CATCH is a visionary project where the objective is to “catch” the maximal sustainable value of wild Atlantic cod based on live storage.
1. April 2014 – 31. March 2018
Researcher: Geir Sogn-Grundvåg
Children and taste
There is a large potential for a better health in the population by improving diet and dietary behavior. It's particularly important to facilitate a healthy and varied diet for children and teenagers.
1. January 2014 – 31. December 2017
Researchers: Valérie Lengard Almli, Paula A.Tomasco Varela, Frida Felicia Vennerød