4. September 2020
https://nofima.no/en/nyhet/2020/09/many-europeans-lack-knowledge-of-proper-microwave-use/
Scientists have asked consumers across Europe about their microwave habits. Their answers suggest that many do not know how they should best use their microwave to cook healthy and nutritious meals.
news
consumer insight, fish, food technology, microwaves, processing technology
https://nofima.no/en/project/eu-china-safe/
In this project, we work to improve food safety and deter food fraud within the EU and China.
project
certification, consumer insight, contamination, food authenticity, food fraud, food safety, trade barriers, transparency, validation
4. March 2016
https://nofima.no/en/nyhet/2016/03/learn-to-taste-yourself/
Small and large food producers now have the opportunity to employ new, fast methods to determine which products should make it to market.
news
consumer insight, fish, product development, statistics
https://nofima.no/en/project/fish-spread/
In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.
project
by-products, consumer insight, fish, fish spread, laks, mackerel, product development, restråstoff, salmon
https://nofima.no/en/project/children-and-taste/
There is a large potential for a better health in the population by improving diet and dietary behavior. It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age.
project
children, consumer, consumer insight, food, sensory science, taste
https://nofima.no/en/research/consumer-and-sensory-sciences/
Great taste and food experiences are keys when consumers choose food products. We conduct research on sensory perception, consumer behaviour and innovation processes. The goal is to increase the value creation for food manufacturers and to contribute to a more healthy and sustainable society.
researc
consumer, consumer insight, forbrukerinnsikt, innovasjon, sensometrics, sensory science, taste