4. oktober 2010
Unlike Norwegians, the French consumer prefers traditional cheeses to be based on unpasteurised milk.
Many Norwegians are doubtful about unpasteurised cheese. In total contrast to Frenchmen. There many be many reasons for these differences, including the advice of the authorities and long traditions.
11. juni 2020
Philip James leads an €8 million Horizon 2020 project called AquaVitae, with the mission to develop sustainable solutions for low-tropic aquaculture in the Atlantic. The senior scientist at Nofima believes that aquaculture of wild harvested sea urchins has a bright future.
5. februar 2016
Lumpfish have become an important weapon in the struggle against sea lice. This means that there are large volumes of it in Norwegian aquaculture. Now the task is to find new ways of using the little working fish.
1. juli 2020
In a new article titled Prevention not cure: a review of methods to avoid sea lice infestations in salmon aquaculture, researchers from the University of Melbourne, Norwegian Institute of Marine Research and Nofima argue that methods to prevent sea louse infestations have some key advantages over other strategies, and identify the most promising preventative methods. […]
23. mars 2012
This certification can gain Norwegian shrimps entry into several important markets.
The Norwegian shrimp fishery in the Barents Sea is now MSC certified as sustainable. This certification can gain Norwegian shrimps entry into several important markets.
16. april 2009
The Minister of Fisheries and Coastal Affairs, Ms. Helga Pedersen, at the SEAFOODplus conference in Tromsø.
«It’s very important for Norway that we participate in the SEAFOODplus research programme», said Minister of Fisheries and Coastal Affairs, Helga Pedersen. Yesterday, she opened the SEAFOODplus Conference in Tromsø.
10. juni 2014
Trygve Gjedrem received the Honorary Life Member Award from World Aquaculture Society
Norwegian aquaculture pioneer, Professor Trygve Gjedrem, has been recognised by the World Aquaculture Society (WAS) during the opening day of World Aquaculture Adelaide 2014 (WAA14).
19. desember 2019
Canning is a sustainable way of storing food, but the method requires a lot of energy and water and can affect food quality. A newly developed can with a different shape may be the solution that makes canned food of the future more attractive.
23. juni 2020
New research shows that Atlantic salmon post-smolt skin that has become acclimatised to salt water is stronger than the skin of post-smolt that have been raised in fresh water before being transferred to the sea. Salt water acclimatisation makes the salmon more resistant to the skin ulcer bacterium called Tenacibaculum.
18. mai 2020
The export value of seafood amounted to NOK 107 billion in 2019, up NOK 8.2 billion from the previous year. A weaker krone accounted for 4.7 billion NOK of this increase, according to a new analysis from the food research institute Nofima.