BioProtect

Better tools for taking care of marine biodiversity

The BioProtect project will co-develop and demonstrate ecosystem-based solutions to accelerate the protection and restoration of biodiversity in marine and coastal areas.

VALORISH

Green VALORisation cascade approach of fISH waste and by-products

The primary goal of the VALORISH project is to optimize fish side streams into high-value products for food, nutraceuticals, and supplements. The project aims to develop and scale up a computationally assisted cascade by valorization approach for side streams and by-products from the fishing industry, transforming these resources into high-value products.

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.

Gene2Bread

Building knowledge and exploiting technology to achieve high wheat self-sufficiency in Norway

The project aims to increase Norway’s self-sufficiency in milling wheat by gaining knowledge to improve wheat quality and increase its utilisation. Adequate protein content and a stable quality between seasons and within a season are prerequisites to increasing the share of Norwegian wheat in the flour blend.

EpiBrood

Intergenerational epigenetic effects in Norwegian salmon aquaculture

The EpiBrood project will investigate whether different industry broodstock rearing environments and maturation practices used by breeding and multiplier companies in Norway have significant intergenerational (parent-offspring) impacts on phenotypes (e.g. growth) of production fish, whether epigenetic programming is involved and what preventions and treatments might mitigate such effects.

Methodology for assessing environmental impact from aquaculture seen in relation to other sources of impact

In MetoMilo, methods are developed to assess how various influences contribute to the environmental condition in sea areas along the coast.

ValueSøl

Producing high value macroalgae in Troms and Finnmark through advanced hatchery and production techniques

The ValueSøl project aims to improve the efficiency for dulce/søl (Palmaria palmata) sporeling production, to promote the production of dulce for human consumption with low carbon footprint and to evaluate dulce cultivation as a mitigating solution for aquaculture effluents discharged to the environment.

Removal and utilization of sea urchin barrens to restore macroalgae forests, economic and ecosystem benefits

Large areas of the Norwegian coast have extensive sea urchin barrens, where sea urchins have destroyed kelp forests on the seabed. In this project, sea urchins will be removed from barrens in Northern Norway, to investigate the restoration of kelp ecosystems and to identify the optimal use of the sea urchins that is extracted from the barrens.

SIS Newbie

Utilization and management of new marine species in Norwegian waters

Climate change and shifting migration patterns are causing new marine species to appear more frequently in Norwegian waters. The SIS Newbie project will explore how these resources can be managed and utilized in a sustainable and profitable way, with a particular focus on food production and value creation.

Energy-efficient dewatering for production of high-quality fishmeal

In this project, the possibilities for a significant reduction of energy consumption and CO2 footprint during the production of fishmeal using new drying technologies are explored.

Future Feed in a Sustainable Food System

Nofima is among the leading institutions in Norway for feed research - especially for farmed fish. To further strengthen our position in this area, we have allocated internal funds in 2024 to work across departments and geographical locations.

CRC-3p

Processed foods and colorectal cancer: Effect of protein source, processing and dietary patterns

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.

GillHealthAct

Establishing the code of best practices for Atlantic salmon gill health in a multifactorial world

Gill health problems remain the top health and welfare-related issue in Norwegian Atlantic salmon aquaculture. The GillHealthAct project responds to this challenge by documenting best practices for prevention and treatment that ensure optimal gill health in farmed salmon.

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

Bacterial cultures 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.

TOPP

Cod Milt – Oil and Protein Processing

The project will develop and optimize hydrolysis processes for the production of value products based on protein, oil and DNA from cod milt.

SalmoE2

Nutritional effects of ethyl ester oils in Atlantic salmon and Rainbow trout

In SalmoE2, we aim to test whether ethyl ester (EE) oil can be used as a safe source of nutritionally beneficial fatty acids in the feed for salmon and trout.

Mussel up

Blue mussel protein for aquafeeds

Blue mussel (Mytilus edulis) can become a local protein ingredient for sustainable growth in the Norwegian aquaculture industry, but there are still major challenges associated with production upscaling and processing into protein ingredients with high nutritional value.