8 Projects found
RigorFrys
In this project, we investigate how and to what extent the state of rigor mortis affects frozen raw materials.
Period
2023 - 2025
Funded by
FHF – Norwegian Seafood Research Fund
TryggRakfisk
The main objective of the project is to increase food safety in order to avoid future outbreaks of pathogenic bacteria in the production of rakfisk.
2021 - 2024
The Research Council of Norway
SeaValue
In this project, we looked into several aspects of Norwegian seaweed production, from harvesting and sorting to conservation and product development.
2019 - 2022
Innotørk
Through better drying methods and good knowledge dissemination, research will contribute to more new and nutritious dried food products.
2019 - 2023
InProVe
In this project we wanted to increase consumers’ access to safe, healthy and convenient food through novel energy efficient processing techniques and improve utilization of raw material, by-products and waste.
2018 - 2021
EU - ERA-Net Cofund
Fresk
This initiative will help Nofima acquire new knowledge on how to optimally freeze, store and defrost fish.
2017 - 2020
Nofima
ProFekt
What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.
2013 - 2016
What is the shelf life of salt-cured cod at different storage conditions?
2013 - 2015
The Norwegian Seafood Research Fund - FHF
This is a small selection of the more than 500 projects Nofima is involved in at any given time.
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