260 Projects found
CoastShift
CoastShift looks at the possibilities of increasing food production on the coast of Northern Norway, and at the same time making it more sustainable.
Period
2022 - 2026
Funded by
Ministry of Climate and Environment through FRAM – High North Research Centre for Climate and the Environment
CLEAN
The CLEAN project develops scientific methods and management solutions to address the cumulative impacts and risks associated with multiple stressors in High North ecosystems.
FRAM – High North Research Centre for Climate and the Environment (The Fram Centre)
Helt konge
In this project, we will investigate the relationships between conditions for live storage (environment) and feeding (dry feed) of small king crabs through 1-3 shell changes and the quality of the product after processing.
2022 - 2025
Nofima
AnimalFatPlus
AnimalFatPlus addresses challenges facing the meat industry: How to decrease the content of saturated fat in processed meat products without compromising sensory quality and how to utilize the excess animal fat to environmental friendly surfactants.
The Agricultural and Food Industry Research Funds
SusKelpFood
There is a growing need to produce more food in a sustainable way. In the SusKelpFood project, we examine how kelp aquaculture can be a part of the solution for the sustainable production of food and animal feed.
Norwegian Research Council
FeedCtrl
The aim of this project is to shed light on the relationship that exists between feed ingredients, feed technology and sludge, and how this can help increase the utilisation of feed resources and also improve water quality in land-based facilities (RAS).
2022 - 2024
DeepVision
In this project we are exploring how new technologies can be adapted to improve the speed and accuracy of welfare assessments in aquaculture.
HydroSens
In this project, we will develop taste-neutral protein hydrolysates with high technical quality from poultry by-products that are suitable for human consumption
The Research Council of Norway
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.
The aim of the project is to learn about chefs' attitudes of farmed cod from Norway.
2022 - 2022
HandyNIRklippfisk
In this project we develop and test a handheld instrument for measuring the water content of clipfish.
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)
Chicken Health
Under our "Chicken Health" project we will be investigating the molecular mechanisms that cause some chickens to develop wooden breast syndrome.
SpotMap
The main objective is to map the incidence of dark spots in salmon fillets originating from the Norwegian salmon farming industry. In addition to general mapping, the project will also have a subsidiary objective of mapping the incidence in relation to where (geography) and how (technology) salmon is produced.
2021 - 2026
FHF
COOLFISH
In COOLFISH, we will investigate the role of embryonic temperature on the development and function of the Atlantic salmon immune system later in life, and exploit this knowledge to enhance fish health, welfare and production.
Taco Algae
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.
2021 - 2024
Blue Bio Cofund/The Norwegian Research Council
EcoeFISHent
The EcoeFISHent research 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
HybridFoods
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.
This is a small selection of the more than 500 projects Nofima is involved in at any given time.
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