One bacterial threshold does not suit all fresh chicken

Fresh chicken may be rejected by consumers before bacterial levels reach the thresholds commonly used today. A Nofima-led study shows that producers should consider both bacterial composition and odour when setting use-by dates.

Many food products have room for prolonged shelf life

Norwegian food manufacturers often set shorter shelf lives than necessary. The reason is uncertainty about regulations and storage temperatures. Clearer guidance could improve resource utilization and prevent food waste.

Salmon gills respond to climate stress before damage becomes visible

Marine heatwaves and more frequent jellyfish blooms pose a threat to farmed fish. But what actually happens inside the fish when its surroundings change?

Breeding leaner salmon could pay off for the industry

A new study from Nofima shows that salmon can be bred to use feed more efficiently. Calculations suggest that this could save the Norwegian salmon industry more than €100 million a year.

PhD on using fish in food products

Side streams from the fish industry – in other words, the parts of the fish that don’t end up as fillets – could make plant-based food products better. A new PhD thesis shows how this potential can be harnessed using modern processing technology.

Structure rediscovered in salmon lice

Amritha Johny at Nofima has described an overlooked structure at the very front of the salmon louse’s body. Resembling a small spike, it may play a role both in how the louse senses salmon and in its initial attachment to the fish’s skin.

Fatty acid from herring may ease mild psoriasis

Laboratory tests on skin cells suggest that the fatty acid omega‑11 can dampen inflammation linked to psoriasis.

Male or female cod? Scientists hope to determine sex using imaging technologies

In aquaculture, it is important to know the sex of broodstock and production as early as possible. Using advanced imaging techniques, scientists at Nofima explored whether it is possible to identify the sex of farmed cod when the fish is still young. Although the methods tested show promise, they are not yet ready for use in commercial fish farming.

People who track their food waste generate significantly less waste

Everyday actions to reduce food waste deliver strong short-term impact. Over the longer term, simply becoming aware of one’s own waste may be just as important as specific advice and interventions. This is the main finding from Nofima scientist Kristine Myhrer Svartebekk’s PhD on food waste in Norwegian households with children.

Clear advice on how to encourage young people to choose seafood