Seafood must be sustainably harvested with respect for life both on land and at sea.
Innovative technology, new raw materials and better utilisation of raw materials. Our researchers are continuously working on many types of product development.
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.
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.
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.
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.