SpotMap

Mapping dark spots in salmon fillets

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.

COOLFISH

Improving Atlantic salmon health and welfare by metabolic programming

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

Dye from red 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.

EcoeFISHent

Better use of components in sidestreams from fish production

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.

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

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.

Norskin

Gelatin from fish shells for use in bioplastics

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.

Oppdrettstorsk

The commercial potential of farmed cod

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.

Value creation from pink salmon

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.

RAS 4.0

Biologically driven automation of salmon production conditions in RAS

The main objective of RAS 4.0 is to improve fish wellbeing and production efficiency and reduce operational risks by developing integrated control systems for water quality, feeding and energy optimization.

TailoTides

Sensor-guided and tailored enzymatic protein hydrolysis and separation technologies

The scientists will develop new methods for tailoring bioaktive peptides from poultry by-products and Calanus finmarchicus.

The active substances in herring roe that produce healing effects in mild to moderate psoriasis

The goal of this project is to identify which active substances in herring roe produce healing effects in mild to moderate psoriasis.

VOM

Restructuring the food system

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.

Sustainable Eaters

Consumers in a sustainable Norwegian food system

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.

GreenPlantFood

Green technology for plant-based food

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.

TryggRakfisk

New Technology for Increasing Food Safety in the Production of Rakfisk

The main objective of the project is to increase food safety in order to avoid future outbreaks of pathogenic bacteria in the production of rakfisk.

Food(R)evolution

Canteens as arena for innovation and driver of change for sustainable food habits

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.

EAT4AGE

Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

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.

Fortiphy

Develop protein fortified meal recipes for elderly people

The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.