Programmet skal bygge kunnskap som skal formidles og bidra til forbedret teknologi, kontrollstrategier og emballeringsløsninger for produksjon av trygg mat med stabil kvalitet. Dette vil bidra til økt verdiskaping i matproduserende næringer.
The FoodMicro-Pack program will generate knowledge that will be disseminated to the scientific community and to the food sector and will contribute to improved technologies, control strategies and packaging concepts for production of foods with stable quality and enhanced food safety. FoodMicro-Pack will thus contribute to improved value creation in the food sector.

FoodMicro-Pack

Food safety and quality  

The main goal of the strategic research program FoodMicro-Pack is to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector.

Time:1. January 2017 – 31. December 2020
Financed by: FFL - Fondet for forskningsavgift på landbruksprodukter
Contact person
Portrettbilde av Cathrine Finne Kure
Cathrine Finne Kure

EU coordinator/Senior Project Leader
Phone: +47 480 09 633
cathrine.finne.kure@nofima.no

The food industry experiences constantly challenges related to foodborne risks, microbial contamination and control strategies. The ability of the food producing sector to solve these challenges and the need for improved concepts for packaging and storage is essential to ensure food quality and reduce food spoilage and waste.

To achieve the goal, to contribute to production and offering of safe and durable food, optimal packaging concepts and reduced food waste in the Norwegian food sector, FoodMicro-Pack will have specific research activities:

1) Microbial contamination: Reduce contamination of  important microorganisms through increased knowledge on  spread and persistence of microorganisms that is threatening food quality and safety.

2)Food control strategies: Understand microbial responses to food decontamination and processing strategies.

3)Packaging concepts: Find solutions for optimal  quality, prolonged shelf-life, reduced waste and suitability for food storage through optimal packaging.

4)Molecular and bioinformatic analyses: Strengthen and further develop the in-house molecular and bioinformatic analysis platform for microbiota and omics analyses

The FoodMicro-Pack program will generate knowledge that will be disseminated to the scientific community and to the food sector and will contribute to improved technologies,  control strategies and packaging concepts for production of foods with stable quality and enhanced food safety. FoodMicro-Pack will thus contribute to improved value creation in the food sector. The program will also strengthen Nofimas scientific expertise and competiveness in this field.

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