The overall objective of FutureEUAqua is to effectively promote sustainable growth of resilient to climate changes, environmental friendly organic and conventional aquaculture of major fish species and low trophic level organisms in Europe, to meet future challenges with respect to the growing consumer demand for high quality, nutritious and responsibly produced food.
The overall aim of BlueShell is to explore different aspects of bioactivity in fermented/hydrolysed shellfish by-products which can serve as a basis for new high-value products aiding a sustainable supply of safe, health promoting foods.
In H2Salar the scientists aim to create knowledge and advance our understanding of the risks and impacts of H2S to the physiology of Atlantic salmon in RAS.
Primary objective in MycoSafeBread is to optimize bread products tailored for young children, with an absolute minimum of the mycotoxin DON, while meeting the recommendations for wholegrain consumption and nutrient composition.
Digital Food Quality (short named DigiFoods) is a centre for research-based innovation (SFI) with the purpose of developing digital solutions for food quality assessment with cutting edge technology. New sensor systems will radically transform food production industry into a more efficient and sustainable industry.
Snow crab is a relatively new species for the Norwegian seafood industry. The aim of this project has been to contribute towards a sustainable crab fishery in the future and to make the best possible use of this new resource.
NewTechAqua is an EU-funded project that will: Deliver solutions to improve fish and mollusc health and disease resistance, e.g. prediction models for specific diseases, kits for disease detection, new breeding programmes and new diets. Improve performance and quality of farmed fish and microalgae by developing innovative breeding programmes. Make the aquaculture sector more sustainable and […]
Micro MBT is a project focused on the conversion of low value biomass to products with higher value.
The goal of the centre was a paradigm shift within fisheries technology.
In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.