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 sensory sciences
- Fish health
- Food and health
- Food safety and quality
- Industrial Economics
- Marine biotechnology
- Marketing Research
- Nutrition and feed technology
- Processing Technology
- Production Biology
- Raw materials and process optimisation
- Seafood industry
Aquaculture Management 2030
A new research project will investigate and analyse relevant management models for aquaculture in the future.
15. November 2017 – 30. June 2020
Researcher: Roy Robertsen
Commissioner: The Norwegian Seafood Research Fund - FHF
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 – 30. November 2019
Researcher: Ingrid Kvalvik
Authent-Net
The goal is to facilitate sustainable cooperation between national and international research funding bodies in the area of food authenticity, to improve the competitiveness of the food supply …
1. April 2016 – 31. March 2018
Researcher: Petter Olsen
Biofresh
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.
1. January 2016 – 31. December 2019
Researcher: Jorunn Sofie Hansen
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