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Success in the Horizon: Nofima has received over €11 million in EU-funding

The Norwegian Institute of Food, Fisheries and Aquaculture Research is one of Norway’s most successful institutes in terms of obtaining funding for research and innovation projects in Horizon 2020. The Minister of Research and Higher Education, Henrik Asheim, says he is impressed by Nofima’s efforts.

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Vote for the future!

Anita Viga from Skretting was one of the participants who voted on the 25 scenarios for the future of the marine industry.
Twenty-five enthusiastic representatives from the marine industry used response indicators to vote on which trends are likely to occur and be of importance in the period to 2020.

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Organic food and gastronomy belong together

«We must unite organic food and gastronomy to succeed,» said political scientist Thor Øivind Jensen.
A gastronome who is not also an environmentalist is stupid, but an environmentalist who is not also a gastronome is sad. The words are those of Carlo Petrini, founder of the Slow Food movement, and were presented to participants at the Organic in October event 2009.

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First choose your potato

The method and length of cooking potatoes affects both griddle cake dough and other uses for potatoes. The aim is to find the best cooking method for different variations of dry matter and starch content, for example.
Besides being an important food product in itself, the potato is the most important ingredient in griddle cakes, many snack foods and chips. The large variations in the constituents of potatoes can be a challenge for the producers. A recently developed measuring method allows better control of the important quality parameters.

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