260 Projects found
ScareCom
Communication with consumers is one of the most important elements in the effective management and control of food-borne hazards. This is particularly important in crisis situations – for example, during a food scare.
Period
2014 - 2016
Funded by
The Research Council of Norway
TG-ase
In this project we will develop cold adapted glue enzyme from fish for use in food production.
The current focus is on the future competitive situation for Norwegian clipfish. Are the competitive advantages for the Norwegian industry eroding? If so, why?
Norwegian Ministry of Trade, Industry and Fisheries
The main objective for this project is to identify the best approach for increasing AGD-resistance in Atlantic salmon by selective breeding.
2014 - 2015
In this project we will study market changes and potential for Norwegian bacalhau in Brazil.
FoodIntegrity
The objective was to document fraud and develop methods to prevent fraud and misdescription of food.
2014 - 2014
EU - FP7
The aim of this project is to provide strategically important knowledge of the South African seafood market.
2013 - 2015
The Norwegian Seafood Research Fund - FHF
The project documented effects on food safety with less salt used in the processing.
2013 - 2014
Norconserv Foundation
In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.
Meeting challenges, improving methodology and exploring new arenas. The food and drink industry scores low on R&D investments and innovativeness. The main objective of this research project is to stimulate the Norwegian food and drink industries innovativeness.
2013 - 2016
Agricultural Agreement Research Funds (FJM)
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.
Nofima
KonSpor
In this project, the researchers will document how various process technologies kills pathogenic spores, and develop new safe food products with long shelf life.
In this research program our primary objective is to increase our knowledge on how processing can maximize the benficial health effects of dietary fiber and minimize the detrimental health effects of glycaemic carbohydrates.
Foundation for Research Levy on Agricultural Products (FFL)
The main objective is to create a whole new series of industrially manufactured sous vide gourmet dishes.
What is the shelf life of salt-cured cod at different storage conditions?
Examination of catch-related damages at landing.
BACCHUS
The main objective of the BACCHUS project is to develop tools and resources that will facilitate the generation of robust and exploitable scientific evidence that can be used to support claims of a cause and effect relationship between consumption of bioactive peptides and polyphenols, and beneficial physiological effects related to cardiovascular health in humans.
2012 - 2016
The aim of this projec t is to utilze packaging technology and analytical methods in order to obtain better exploitation of the fish raw material by predictable, optimal product quality and prolonged shelf life of pre rigor fileted salmon.
2012 - 2015
This is a small selection of the more than 500 projects Nofima is involved in at any given time.
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