In the EcoSorb project, a novel and more environmentally friendly liquid absorber pad for fresh food products is developed, which will result in increased use of renewable raw materials and reduced use of plastic materials from fossil fuels.

Getting people’s attention can be difficult. So, what can you do to get a message across to your organisation? Here are five tips that are worth knowing when communicating about food safety risks.

The objective of the «PathoSeq» project is to prepare Norwegian food industry for the challenges and possibilities of using modern DNA sequencing technologies for surveillance and control of foodborne pathogenic bacteria. The focus will be on Listeria monocytogenes, considered the largest food safety challenge in Norwegian food processing industry.

Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.

In this project, we work to improve food safety and deter food fraud within the EU and China.

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.

Have you ever thought about the health risk of leaving your cold cuts out in a warm room during your Christmas buffet? It is not actually that big, but statistically 60,000 Europeans will get sick on Christmas Eve due to poor kitchen hygiene. Nofima scientists are now heading work in a new EU research project to reduce this number.

Annette Fagerlund, postdoctoral fellow with Nofima, is rejoicing over new opportunities to stamp out the listeria problem. Tools are now available that make it possible to type every single bacterium.

Eggs are an important source of protein. The objective of this project is to develop a low cost, secure and fast UV system in combination with hot air to sterilise eggs.