In this project we focus on a total circular economic approach to evaluate the potential of the two red macroalgae Furcellaria lumbricalis and Schizymenia jonssonii.
Blue Bio Cofund/The Norwegian Research Council
This project aims for a more sustainable use of marine sidestreams in Northwest Italy through collaboration between actors from the fishery and agricultural industries in the region.
EU - Horizon 2020
In the project we aim to develop novel, sustainable, and nutritious hybrid meat analogue products based on high moisture extrusion technology, combining plant proteins with ingredients derived from fish and poultry by-products, seaweed, microalgae, and insect larvae.
The Research Council of Norway
Fish shells contains collagen, and it is desirable to see if the shells can be used for the production of fish gelatin to be used further in bioplastics.
In this project, we investigated the potential of farmed cod in the restaurant market. We let experienced chefs test the fish, document production costs and wastage, and compared the quality of farmed cod and wild cod.
In this project, we investigate the quality characteristics of pink salmon, a species that is currently invading the Norwegian coast. We also explore possibilities in utilising it as a food resource.
The scientists will develop new methods for tailoring bioaktive peptides from poultry by-products and Calanus finmarchicus.
The goal of this project is to identify which active substances in herring roe produce healing effects in mild to moderate psoriasis.
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.
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.
This project addresses the key aim for a sustainable and low emission food system transition in Norway by seeking a better understanding of what can be changed and how such changes can be facilitated.
The Research Council of Norway - Collaborative and Knowledge-building Project
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.
EU - JPI
The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.
RCN - The Research Council of Norway
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.
The Research Council of Norway IPN
The project aims to safeguard food safety and quality, while developing innovative plastic packaging systems that increase the use of recycled plastic and contribute to achieving Norway’s circular economy target.
Norwegian Research Council
Fishery at 78°
The project aims to prepare Longyearbyen on Svalbard, as the world’s northernmost town, to become a food destination with culinary experiences amongst others based on coastal captured and processed red king crab and snow crab.
Advancements in the use of genomic resources as a tool to improve health and performance hold promise to tackle production barriers in aquaculture. Upgrading competence and mastering of these new emerging genomic tools is essential for Nofima to realize the development of robust fish that can thrive in future environments.
The project will create a network of Norwegian stakeholders involved and interested in Low Trophic Aquaculture (LTA).
This is a small selection of the more than 600 projects Nofima is involved in at any given time.
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