The main aim in SusHealth is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.
SusHealth
https://nofima.no/en/project/sushealth/
project
https://nofima.no/en/project/sushealth/
Showing 1–10 of 19
https://nofima.no/en/project/sushealth/
The main aim in SusHealth is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.
project
https://nofima.no/en/project/snowmap/
Snow crab is a relatively new species for the Norwegian seafood industry. The aim of this project has been to contribute towards a sustainable crab fishery in the future and to make the best possible use of this new resource.
project
https://nofima.no/en/project/peptek/
With the use of modern, research-based process technology and expertise, unused or under utilized biomass of marine or terrestrial origin can be used for new, marketable products. We coordinate, develop and increase Nofima’s total expertise related to the future of sustainable protein production. Peptek is a strategic research initiative focused on sustainability, total utilization, food safety and future food security.
project
https://nofima.no/en/project/pepfishing/
The main goal of the project is to develope a technology that enables facilitated discovery of health promoting peptides from protein-rich industrial byproducts.
project
https://nofima.no/en/project/notably/
In Notably we will develop a new technological solution where processing of cod and chicken residual raw materials takes place in several different stages, so that the extracted components will be more valuable than they are today.
project
https://nofima.no/en/project/aquabiopro-fit/
AQUABIOPRO-FIT will take residual by-products and convert them into high-quality, functional ingredients using efficient and sustainable processing methods.
project
27. June 2018
https://nofima.no/en/nyhet/2018/06/fish-bones-colour-salmon-muscle-red/
A mineral-rich ingredient that researchers at Nofima have extracted from fish bones has produced unexpected effects. In experiments where salmon were fed feed with the ingredient, the colour level of the salmon muscles increased considerably.
news
https://nofima.no/en/project/inprove/
The project will increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste, for which valorization strategies will be developed.
project
https://nofima.no/en/project/growpro/
We aim to produce tomorrow's food in a smart, sustainable and innovative manner using bioreactors instead of traditional livestock. This is a completely new way of producing food using biotechnology, with a significant impact on meat production.
project
5. December 2017
https://nofima.no/en/nyhet/2017/12/rich-pickings-from-cod-bones/
If the fishing industry can extract the collagen from fish bones, it could earn millions. Scientists have managed this in the lab.
news
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