In this project we focus on a total circular economic approach to evaluate the potential of the two red macroalgae Furcellaria lumbricalis and Schizymenia jonssonii.
Blue Bio Cofund/The Norwegian Research Council
Fish shells contains collagen, and it is desirable to see if the shells can be used for the production of fish gelatin to be used further in bioplastics.
In this project, we investigate the quality characteristics of pink salmon, a species that is currently invading the Norwegian coast. We also explore possibilities in utilising it as a food resource.
A primary goal in this project is to contribute to restructuring the farm to fork food systems in Norway towards a more sustainable and “green” value chain.
The Research Council of Norway
For older adults, undernutrition can be a serious health problem. EAT4AGE will prevent undernutrition and avoid impaired muscle function by investigating how age-related changes, such as decline in digestive functions, oral processing, sensory perception, and appetite, can be overcome.
EU - JPI
The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.
RCN - The Research Council of Norway
The project aims to safeguard food safety and quality, while developing innovative plastic packaging systems that increase the use of recycled plastic and contribute to achieving Norway’s circular economy target.
Agricultural Agreement Research Funds (FJM)
Fishery at 78°
The project aims to prepare Longyearbyen on Svalbard, as the world’s northernmost town, to become a food destination with culinary experiences amongst others based on coastal captured and processed red king crab and snow crab.
The project aims at discussing measures for improving the Norwegian fisheries resource control system and reduce the extent of illegal activities.
iFOODnet is a multi-disciplinary and inter-sectorial Norway-Japan Training and Research Network.
The primary objective of this project is to map the suitability of different pelagic raw materials for the production of fermented fish sauce.
FHF – Norwegian Seafood Research Fund
We will contribute to more sustainable food production by developing biotechnological processes, smart sensors and data analytical tools.
Foundation for Research Levy on Agricultural Products (FFL)
Do Pacific salmon species carry a secret they could share with Atlantic salmon? What is it in the genes that make these relatives of Atlantic salmon less susceptible to lice? Researchers will now find the answers to these questions, using the gene editing method CRISPR-Cas9.
The Norwegian Seafood Research Fund - FHF
The main aim is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.
The main objective of this research program is to contribute to research-driven innovation in the Norwegian food industry in line with the UN Sustainable Development Goals through understanding innovation processes, consumers, and product and process interactions.
"Millennial Salmon" is a strategic partnership among organisations along the value chain of salmon production with the aim to create a knowledge based sustainable product that answers to modern Millennial principles of life, considering technoeconomic, animal welfare, environmental and societal aspects as a whole.
Research Council of Norway - KSPSAMARBEID20 (Collaborative and Knowledge-building Project)
The project aims to develop and apply antibacterial enzymes ("enzybiotics") for the control of important pathogens in the food chain.
EEA (Norway Grants 2014-2021: bilateral research cooperation Poland – Norway administered by The National Centre for Research and Development, Poland)
The objective is to increase value in the Norwegian agricultural sector by producing bioactive compounds (phytogens) for addition to feed and packaging materials.
Norwegian Research Council
This is a small selection of the more than 600 projects Nofima is involved in at any given time.
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