Industrial economics Read in Norwegian Research director Bent Magne Dreyer Research Director +47 77 62 90 23 Research areas Sustainability Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional. Resource management When prudently managed, our natural resources can provide us with good food, jobs and income. Economy and profitability A sustainable food industry must be financially sound. Societal impact The food producing industries play an important role in societal development – at local, regional and national levels. Capture fisheries Seafood must be sustainably harvested with respect for life both on land and at sea. Digitalisation Linking the information that emerges throughout the process from land or sea to the consumer enhances our knowledge of what affects the quality. This can improve the food we produce and make the food production process more sustainable. Food systems Everything is connected. Employees Bjørn Inge Bendiksen Scientist Bent Magne Dreyer Research Director Katrine Eriksen Scientist Anastasia Henriksen Ph.D. Student John Roald Isaksen Scientist Audun Iversen Scientist Helene Skjønhals Jensen Scientist Ingrid Kvalvik Senior Scientist Eirik Mikkelsen Senior Scientist Thomas Nyrud Scientist Petter Olsen Senior Scientist Roy Robertsen Senior Scientist Patrick Berg Sørdahl Scientist Silje Steinsbø Scientist Marianne Svorken Scientist
