Innovation, consumer and sensory sciences

The food industry needs to know what the consumer likes in order to make new food products.

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

Sensory science is the study of how our senses are stimulated by sights, smells, tastes, touching or sounds.

Our relationship with food is changing as society transforms and evolves.

Everything is connected.

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

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

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