Do you really know what fish species you are eating? When you buy fish from a store, or when you are served a fish dish in a restaurant, you expect to get what the label says or to eat what you ordered. Unfortunately, the reality is sometimes far from expectations.

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.

Human Immunodeficiency Virus (HIV) infects many people worldwide every year. We are using quantum chemistry and spectroscopy to understand the mechanisms of anti-viral agents used to treat this virus.

Full utilization and efficient processing of raw materials are vital to maintain a sustainable and innovative food industry. We have extensive expertise in raw materials and processing and use this knowledge to develop technologies for future food production.

Knowledge about the production of fish, shellfish and macroalgae forms the basis for sustainable aquaculture. We carry out research on how to optimize the production of salmon, cod and cleaner fish, and contribute to broaden the spectrum of species used in farming.

We survey and analyse businesses and industries in the fisheries and aquaculture sector to explain developments in profitability, production and structures. These insights help the authorities to develop better framework conditions and business stakeholders to make good strategic choices.

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