Extensive storage trials show that clipfish keeps for at least two years under optimal storage conditions.

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

What is the shelf life of salt-cured cod at different storage conditions?

The aim of this projec t is to utilze packaging technology and analytical methods in order to obtain better exploitation of the fish raw material by predictable, optimal product quality and prolonged shelf life of pre rigor fileted salmon.

Romanian and Norwegian scientists join forces to develop new innovative food packaging biomaterials with antimicrobial and antioxidant properties.

Approximately 335000 tons or 25 percent of all food that are produced in Norway ends up as waste. Nofima works with the industry and help them solve their part of the problem.

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

Our scientists gain knowledge about how we can improve the quality of seafood, how the raw materials can be handled and used optimally, and how the fishing industry can increase the value of its products.

Healthy food that tastes good and is easy to prepare – this is what consumers want. Nofima is working with technologies and storage methods to ensure safe food that maintains a high quality for as long as possible.

Scientists at Nofima have during the past three years been exposing food to extremely high pressures, to determine whether the pressure treatment gives healthier, safer and more tasty food. Berries are one food for which the treatment is successful.