DigiFoods develops future sensors for the food industry
The annual report for 2024 is now available. Here you can read about scientific highlights and practical applications of new sensor technologies at food producers.
2024 was an excellent year for DigiFoods (SFI Digital Food Quality). After four years of research, the centre has reached the halfway point in its project period and developed several innovative solutions that industry partners are testing and implementing.
For more information and to read the full annual report, visit digifoods.no or download the report below.
Research at DigiFoods in 2024 was organized into twelve research projects covering sensor and application development, robotics, process analysis and consumer insights. Scientists and other professionals have developed new technology for measurements on producers’ process lines. This includes measurements of parameters such as dry matter in potatoes and cheese, sweetness in tomatoes and strawberries, core temperature in fish cakes, fat content in sausages and meat, as well as protein and fat content in poultry and salmon products.
“This type of activity is the core of DigiFoods. We learn about the products and processes, assess the challenges, develop and test the sensors, and together with partners see potential for innovation,” says Centre Director Jens Petter Wold from Nofima.
Among the technological highlights in 2024 are
- A new NIR sensor for contactless sub-surface measurements that can measure sugar content in strawberries and tomatoes, as well as core temperature in fish cakes
- Development of a portable FTIR instrument for measuring protein composition in peptide mixtures from enzymatic hydrolysis
- Demonstration of Raman spectroscopy for determining food quality directly in industrial processes
- Hyperspectral camera technology for industrial measurement of quality parameters in salmon fillets. This technology was put into commercial use in 2024
The centre also plays a vital role in education and recruitment, with ten PhD students and postdoctoral researchers and four master’s students involved in the research.
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Quality and measurement methods
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