23 Projects found
CRC-3p
The goal of the CRC-3p-project is to trace the carcinogenic potential of red meat and plant-based meat alternatives to reveal the significance of the protein source and the degree of processing (unprocessed, processed, ultra-processed) on colorectal cancer (CRC) development. Additionally, CRC-3p aims to elucidate how dietary patterns may influence the carcinogenic potential of the different processed foods.
Period
2023 - 2027
Funded by
Norwegian Research Council
Keto4cells
In this project we will investigate the interaction between cetoleic acid from fish oil and reduced development of psoriasis using in vitro cell models.
2023 - 2025
FHF – Norwegian Seafood Research Fund
GutFeedingNow
In GutFeedingNow we study the health implications of new plant-based ingredients and products based on Norwegian raw materials, with focus on protein digestibility and effects on the gut microbiota and gut health.
2021 - 2025
Forskningsmidlene for jordbruk og matindustri (FFL/JA)
The goal of this project is to identify which active substances in herring roe produce healing effects in mild to moderate psoriasis.
2021 - 2023
The Research Council of Norway
GreenPlantFood
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.
EAT4AGE
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.
2021 - 2024
EU - JPI
Fortiphy
The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.
RCN - The Research Council of Norway
SusHealth
The main aim is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.
The Fund for Research Fees for Agricultural Products (FFL)
BIOCOAT
In BIOCOAT we explore the use of sustainable, edible biocoating of probiotic cheese in combination with biodegradable packaging for extended shelf life and enhanced functionality.
EEA Financial Mechanism
NORSKVegetar
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.
2020 - 2023
Agricultural Agreement Research Funds (FJM)
MycoSafeBread
Primary objective in MycoSafeBread is to optimize bread products tailored for young children, with an absolute minimum of the mycotoxin DON, while meeting the recommendations for wholegrain consumption and nutrient composition.
CarbHealth
Efforts are needed to develop food choices rich in dietary fibre that will benefit middle-aged adults with pre-diabetes. In this project we study a bread fortified with cereal beta-glucan.
2020 - 2024
NFR - via JPI Cofund
ExtraSnack
The project aims to investigate the health properties of a novel plant-based snacks prototype, produced by extrusion technology using pea starch, pea protein and oat fiber.
2020 - 2022
Bilateral Fund program of EEA Grants 2014-2021
OptiSalm
The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl). This project was set up to find good solutions for reaching this goal.
2020 - 2021
The Norwegian Seafood Research Fund - FHF
PepFishing
The main goal of the project is to develope a technology that enables facilitated discovery of health promoting peptides from protein-rich industrial byproducts.
2018 - 2020
iNOBox
Teaming up with key industry and market players, the main goal for the iNOBox research project was to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.
2018 - 2022
Edulia
Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.
EU - Horizon 2020
VegMeatCRC
The project investigates the association between consumption of processed meat (sausage) and colorectal cancer (CRC).
2018 - 2021
This is a small selection of the more than 500 projects Nofima is involved in at any given time.
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