Using light to ascertain the quality of whole fish has the potential to revolutionize the fishing industry – both on land and at sea. This new technology will soon be commercially available.

The purpose of this project is to make a commersial solution for measuring blood in whitefish prior to filleting.

Can we increase the value of salmon by emphasizing salmon quality in different ways?

The aim of the project is to increase the competitiveness of Norwegian berry production and berry industry through well suited, new cultivars of strawberries and raspberries for processing and fresh market.

In this multi-disciplinary project we have studied the entire value chain for mackerel and farmed salmon.

The project will investigate the seasonal variation of the fish by carrying out comprehensive studies on how individual factors affect the quality of mackerel products at various stages in the value chain.

By identifying which factors affect quality of mackerel fillets, the project aims at opening processing potential for the Norwegian industry.

CATCH is a visionary project where the objective is to “catch” the maximal sustainable value of wild Atlantic cod based on live storage.

Healthy, tasty food which is easily prepared – that is what today's consumers want. At Nofima we work with new technologies as well as storage and preservation methods intended to ensure that the food remains safe to eat and maintains the highest quality for as long as possible.