The main objective of this research program is to contribute to research-driven innovation in the Norwegian food industry in line with the UN Sustainable Development Goals through understanding innovation processes, consumers, and product and process interactions.
Do you want to buy a whole fish, but don’t know how to assess its quality? Here's a crash course in using your senses to determine how fresh the fish is.
17. December 2020
Nofima has developed a new quality test that uses renowned restaurant chefs to assess the quality of raw materials and products.
There is a large potential for a better health in the population by improving diet and dietary behavior. It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age.
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.
Great taste and food experiences are keys when consumers choose food products. We conduct research on sensory perception, consumer behaviour and innovation processes. The goal is to increase the value creation for food manufacturers and to contribute to a more healthy and sustainable society.