Food and health

Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional.

Three factors – new technology, new sales channels and changing consumption patterns – affect innovation in the food industry.

A healthy, sustainable diet requires knowledge of the interplay between raw materials, ingredients, processes and products.

New knowledge and technologies make it possible to produce food to feed the world’s growing population in brand-new ways.

Everything is connected.

Innovative technology, new raw materials and better utilisation of raw materials. Our researchers are continuously working on many types of product development.

We conduct research into a number of new technologies and methods for gentler food processing.

Our knowledge of the raw materials, their properties and what happens to them during various production processes and our knowledge of processing and storage factors enables us to know how to maximise food quality.