304 Projects found
EAT4AGE
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.
Period
2021 - 2024
Funded by
EU - JPI
Fortiphy
The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.
RCN - The Research Council of Norway
RECY-FOOD-PACK
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.
2021 - 2023
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.
The Research Council of Norway
Genomics4Robust
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.
Nofima
NoLTANet
The project will create a network of Norwegian stakeholders involved and interested in Low Trophic Aquaculture (LTA).
COMFOCUS
The COMFOCUS overall objective is to integrate key European research infrastructures in the field of food consumer science, in order to promote their optimal use and joint development.
2021 - 2025
Horizon 2020 (European Union)
JustFish
The project aims at discussing measures for improving the Norwegian fisheries resource control system and reduce the extent of illegal activities.
iFOODnet
iFOODnet is a multi-disciplinary and inter-sectorial Norway-Japan Training and Research Network.
Fish Sauce
The primary objective of this project is to map the suitability of different pelagic raw materials for the production of fermented fish sauce.
FHF – Norwegian Seafood Research Fund
SSSTorsk
In this project, we will find out why cod weighing over 8 kilograms caught using seine nets results in a lot of injuries to the fish and thus reduced quality.
CrispResist
Do Pacific salmon species carry a secret they could share with Atlantic salmon? What is it in the genes that make these relatives of Atlantic salmon less susceptible to lice? Researchers is looking for the answers to these questions, using the gene editing method CRISPR-Cas9.
2021 - 2027
The Norwegian Seafood Research Fund - FHF
Precision
We will contribute to more sustainable food production by developing biotechnological processes, smart sensors and data analytical tools.
The Agricultural and Food Industry Research Funds (FFL/JA)
EATFISH
In this project we evaluate phenotypes to describe resistance to amoebic gill disease, with regards to their ability to improve gill health through selective breeding.
EU - Horizon 2020
Millennial Salmon
The "Millennial Salmon" project is aiming at creating a knowledge based sustainable product that answers to modern Millennial principles of life, considering technoeconomic, animal welfare, environmental and societal aspects as a whole.
Research Council of Norway - KSPSAMARBEID20 (Collaborative and Knowledge-building Project)
NoLice
The overall aim of this project is to identify naturally produced compounds that are associated with Atlantic salmon susceptibility and resistance to two parasitic sea lice species and to develop tools that can be applied to boost Atlantic salmon resistance and reduce lice infestation in Norway.
FoodForFuture
The main objective of this research program is to contribute to research-driven innovation in the Norwegian food industry in line with the UN Sustainable Development Goals through understanding innovation processes, consumers, and product and process interactions.
The Fund for Research Fees for Agricultural Products (FFL)
FutureFoodControl
New challenges are constantly emerging related to microbial security and deterioration of food. At the same time, it is important to reduce both food waste and the use of plastic for food packaging.
This is a small selection of the more than 500 projects Nofima is involved in at any given time.
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