Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional.
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.
Innovative technology, new raw materials and better utilisation of raw materials. Our researchers are continuously working on many types of product development.
New knowledge and technologies make it possible to produce food to feed the world’s growing population in brand-new ways.
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.