Industrial economics and market research Read in Norwegian Research director Bent Magne Dreyer Research Director +47 77 62 90 23 Research areas Consumer insight The food industry needs to know what the consumer likes in order to make new food products. 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. Economy and profitability A sustainable food industry must be financially sound. Food systems Everything is connected. Marketing strategy Getting customers to buy food products requires a general understanding of market demand. Market studies Where should you market your food products and how? Resource management When prudently managed, our natural resources can provide us with good food, jobs and income. Sustainability Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional. Societal impact The food producing industries play an important role in societal development – at local, regional and national levels. Trends Our relationship with food is changing as society transforms and evolves. Employees Themistoklis Altintzoglou Senior Scientist Bjørn Inge Bendiksen Scientist Kamilla Bergsnev Scientist Bent Magne Dreyer Research Director Silje Elde Scientist Katrine Eriksen Scientist Florent Govaerts Scientist Morten Heide Senior Scientist 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 Ingrid Kristine Pettersen Scientist Ingelinn Eskildsen Pleym Scientist Roy Robertsen Senior Scientist Geir Sogn-Grundvåg Senior Scientist Patrick Berg Sørdahl Scientist Silje Steinsbø Scientist Marianne Svorken Scientist
