Chicken meal for salmon

Utilisation of residual raw materials from chicken as a protein source in salmon feed

The aim of this project is to facilitate increased utilisation of chicken residues in feed for salmon.

VeriFish

Towards responsible seafood consumption

Seafood is a healthy and sustainable protein source. However, navigating in the complex world of sustainability in seafood consumption is challenging for the consumer. This project aims to make it easier for the consumer to make conscious choices for a more sustainable diet.

Bread Rescuers

Reduced bread waste through innovative business and consumer strategies

The overall objective of Bread Rescuers is to halve bread waste in Norway. This will be done by developing new solutions based on scientific knowledge and innovative strategies developed in the project.

MICROORC

Orchestrating food system microbiomes to minimize food waste

MICROORC will develop sustainable solutions that reduce and prevent food spoilage and food waste, with focus on technologies, services, tools, policies, and practices that are based on monitoring, utilizing, and targeting microbiomes in food and the food processing chain.

FATE

From Awareness to Engagement: Young Consumers in a Sustainable Food System

FATE targets the engagement of young consumers with sustainable food systems, in collaboration with high school canteens that are about to change their offers to more organic and local produce.

ARRIVAL

Enabling biotechnology for future food production

ARRIVAL aims to enable a wider implementation of alternative animal protein sources in food production chains, as well as preparing society, consumers, and the food industry for the potential impacts of this radical shift in production methods.

AlgaeProBANOS

Accelerating algae product and market development in Baltic and North Sea

The overarching objective of AlgaeProBANOS is to demonstrate market accessibility and the presence of sustainable and innovative algae products and solutions from 6 different pilots in the Baltic and North Seas.

Consequences of the Loss of MSC Certificates

This project investigates the consequences of the loss of MSC certificates for cod and haddock caught within 12 nautical miles of the coast.

Harvesting at Sea

Traditionally, farmed salmon are transported to land to be slaughtered at a harvesting plant. The aim of this project is to increase knowledge about slaughtering fish on board boats and how it affects fish welfare, quality, process technology, business administration and societal effects.

Sustainable Eaters

Consumers in a sustainable Norwegian food system

The overall goal of the project is to increase understanding of and strengthen consumers contribution to, a sustainable Norwegian food system. The research project will, among other things, map how consumer choices and behaviour have an impact on the value chain for food.

Food(R)evolution

Canteens as arena for innovation and driver of change for sustainable food habits

The aim of the project is to establish an iteractive model for cooperation between food producers and canteens to speed up innovation and do research to increase the number of sustainable food alternatives in canteens and grocery stores.

EAT4AGE

Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

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.

COMFOCUS

Communities on Food Consumer Science

The COMFOCUS overall objective is to integrate key European research infrastructures in the field of food consumer science, in order to promote their optimal use and joint development.

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

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.

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

In this project we will work with key challenges to increase the production of Norwegian food products in the vegetarian segment, based on Norwegian plant-based raw materials.

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

This project will explore climate-smart African cereal, pulse and root crops in Ethiopia, Kenya, South Africa and Uganda and develop and demonstrate optimal solutions for cultivation practices, processing and productization towards new food products, business solutions and value chains.

DIGYMATEX

Mapping of digital maturity

The aim is to map how the digital maturity of children aged 9-16 affects their behaviour when they use digital platforms, and the long-term effects of the use of these technologies on children’s well-being.

Online seafood sales

In this project we examine what opportunities and challenges e-commerce presents for Norwegian seafood businesses, and what requirements apply for products sold online.