Processing technology Read in Norwegian Research director Morten Sivertsvik Research Director +47 51 84 46 37 Research areas Packaging solutions Proper packaging prolongs food’s shelf life. Sustainability Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional. Preservation Food can be processed in a wide variety of ways, both to remain edible for a long time but also to achieve the desired properties. Food processing technologies We conduct research into a number of new technologies and methods for gentler food processing. Product development Innovative technology, new raw materials and better utilisation of raw materials. Our researchers are continuously working on many types of product development. Food from new sources New knowledge and technologies make it possible to produce food to feed the world’s growing population in brand-new ways. Raw material knowledge 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. Quality and measurement methods New technology – including light-based measurement – enables us to measure food quality at industrial speed. At Nofima, we are constantly developing new areas of use for new technology. Employees Marthe Jordbrekk Blikra Scientist Laila Budal Food Technician Sherry Stephanie Chan Scientist Gorana Drobac Engineer Trond Karsten Løvdal Scientist Leena Amit Prabhu Head of Laboratory Tone Mari Rode Senior Scientist Bjørn Tore Rotabakk Scientist Bjørn Roth Senior Scientist Morten Sivertsvik Research Director Dagbjørn Skipnes Senior Scientist Aase Vorre Skuland Scientist Izumi Sone Scientist Randi Sund Ph.D. Student Mette Risa Vaka Engineer Martin Watson Scientist
