In this project, we will look into several aspects of Norwegian seaweed production, from harvesting and sorting to conservation and product development.

What role does the colour of the food play in canteen guests’ choice of what to eat? We have tested people’s response to a range of different coloured cherry tomatoes and how different shades of red are perceived.

Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice. Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.

If you want to succeed as a food manufacturer, you need to make sure that consumers can avoid kitchen disasters involving your product.

Small and large food producers now have the opportunity to employ new, fast methods to determine which products should make it to market.

What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.

In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.

Are you interested in combining sensory and economic sciences for improving product development? NEFOMET aims to develop a new methodology able provide more reliable information of consumer acceptance of new food technologies in real market buying situations.

Nofima’s market researchers create new insights in marketing strategies and consumer behaviour related to seafood.

An innovation from Polybait may revolutionise angling, not only in Norway but also abroad. It could mean the end of traditional bait.