Food pilot plant

Food Pilot Plant Norway offers first-class facilities for research, education and product development of food and rest raw materials.

Last update 20.12.2023

Read in Norwegian

Nofima, in collaboration with the Norwegian University of Life Sciences, is home to Norway’s largest food research centre.

Food Pilot Plant Norway has a number of research pilot plants where students, scientists and businesses can test new technologies, packaging solutions and combinations of raw materials, among other things. We welcome both food manufacturers and other clients to use our facilities.

Follow the links below to see what options and equipment are available.

The following pilot plants are located at Nofima:

The following pilot plants are located at NMBU:

Biorefinery
Brewery
Dairy
Fish slaughtering plant

These pilot plants are a venue for research, innovation, product development, courses, networks and teaching.

Along with our professional advisors, scientists and engineers, they provide us with a broad and unique platform that enable us to offer tailor-made solutions to food producers at every stage of the value chain as required.

Publications

Økt verdiskaping for norske kålvekster – kartlegging av sensorisk kvalitet og plantestoffer i hodekål, blomkål og bladkål (KålSmak). Delrapport 1

2024 Nofima’s reports

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

European Food Research and Technology, 2024 Academic article

Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies

Food Hydrocolloids, 2024 Academic article

Inter seasonal validation of non-contact NIR spectroscopy for measurement of total soluble solids in high tunnel strawberries

Spectrochimica Acta Part A – Molecular and Biomolecular Spectroscopy, 2024 Academic article

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Foods, 2023 Academic article

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Applied Sciences, 2023 Academic article

Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality

International Dairy Journal, 2023 Academic article

In-line Raman spectroscopy for characterization of an industrial poultry raw material stream

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2023 Academic article

Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

International Dairy Journal, 2023 Academic article

Potential of Wood Hemicelluloses and Their Derivates as Food Ingredient

Journal of Agricultural and Food Chemistry, 2023 Academic literature review

Raman spectroscopy and NIR hyperspectral imaging for in-line estimation of fatty acid features in salmon fillets

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2022 Academic article

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food Control, 2022 Academic article

The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects

Food & Function, 2022 Academic article

Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan

Applied Food Research, 2022 Academic article

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

Applied Food Research, 2022 Academic article

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers

Journal of Applied Microbiology, 2022 Academic article

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

Foods, 2022 Academic article

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Foods, 2021 Academic article

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

International journal of food microbiology, 2021 Academic article

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

Molecules, 2021 Academic article

Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight

Lebensmittel-Wissenschaft + Technologie, 2021 Academic article

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods, 2021 Academic article

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021 Academic article

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Future Foods, 2021 Academic article

Questions and enquiries

Research Director
+47 64 97 02 96

Visiting address

Nofima
Osloveien 1
NO-1340 Ås
Norway

Research areas

Topics

Projects