April 17th 2018
“Quality isn’t just about how salmon tastes. It can be about how much and what type of fat it contains, or about the colour, cut and packaging. But quality can also be linked to ecolabels, origin or brands,” says senior researcher Geir Sogn-Grundvåg. He is heading up ‘Qualidiff’, the research project that was recently launched […]
April 12th 2018
Imagine if we wasted less food, got more foods without allergens and could spend less energy on food production?
April 11th 2018
In its third year, scientists, farmers and technology suppliers at the CtrlAQUA Centre have researched and acquired new knowledge about farming in closed-containment aquaculture systems. Such knowledge will contribute to the Centre’s ambition to make closed systems off-the-shelf products.
March 14th 2018
Eleven doctoral students from various countries will be recruited, and they will be afforded an opportunity to conduct research into the fields of sensory perception, food enjoyment, food choice and food behaviour in institutions with internationally recognised skills and competence. The purpose of the doctoral studies will be to develop healthier eating habits among children. […]
March 2nd 2018
Research from Nofima confirms that there are a number of ways to farm salmon.
February 16th 2018
A new research project will investigate and analyse relevant management models for aquaculture in the future.
February 7th 2018
Temperature and light conditions are important for broccoli’s health-giving constituents and affect its smell, taste and appearance. Researchers at Nofima have recently taken a closer look at how broccoli keeps best when stored. It keeps best at fridge temperatures. Storage affects quality “Many consumers are interested in their health, and it’s important to find out […]
January 18th 2018
An advanced light meter developed by Nofima is set to revolutionise the processing of fish. White fish can be sorted according to the amount of blood in the fillet before it is cut open, allowing better utilisation of each individual fish and better profitability for fishing companies.
January 2nd 2018
High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.
December 21st 2017
After six hours in purpose-built tanks on board the trawler’s production deck, 90 per cent of the cod were still alive and in good shape. Intermediate storage provides better quality fish fillets and may also improve working conditions on board.