12. April 2021
Nofima’s doctoral research fellow Silje Steinsholm has used a magnetic tongue to identify flavours that may make fish offcuts suitable for human consumption. On 12 April, she publicly defended her thesis and presented useful findings for the industry that wants to create food from fish offcuts.
The overall aim of BlueShell is to explore different aspects of bioactivity in fermented/hydrolysed shellfish by-products which can serve as a basis for new high-value products aiding a sustainable supply of safe, health promoting foods.
5. December 2014
Better use of by-products from food production offers an enormous potential, but if we are to succeed we need analytical tools that can be used for the development, optimization and monitoring of valorizationprocesses. Scientists at the food research institute Nofima are developing such tools.