With this effort we wish to coordinate, develop and promote Nofima’s expertise in rapid and non-destructive measurements for process optimization.
09. Feb 2017
31. Dec 2022
Nils Kristian Afseth
Petter Vejle Andersen
Elin Katinka Riiser Dankel
Nina Løvfall Frydenberg
Tiril Aurora Lintvedt
Mohammed M M Miqdad
Karen Wahlstrøm Sanden
Lars Erik Solberg
Svein Kristian Stormo
Sileshi Gizachew Wubshet
The Spectec effort’s goal is to coordinate, develop and promote Nofima’s expertise in rapid and non-destructive measurements for process optimization, so that we contribute to relevant and good scientific production and ongoing innovation in the food industry.
The central objective is, and has been, to engage in long-term research and development in methodology for quality measurements of food and feed, and methods for effective process modelling and management based on these measurements.
By means of the initiative, Nofima will ensure the interplay among research quality, relevance, development, innovation and skills development.
Spectec examines rapid, non-destructive measurements to enable process optimization.
Over almost 40 years, Nofima has built up a strong scientific community in the field of spectroscopy – rapid and non-destructive measurements for process optimization. We possess solid expertise within an international format and a modern instrument platform, which is unique in Norway and comparable to the best in Europe. We wish to develop this further by means of establishing the strategic research initiative Spectec.
During the last 15 years, the specialist group in the field of spectroscopy has been very active with a series of innovation projects and missions for the industry in the fields of fisheries and aquaculture, seafood, meat, vegetables, dairy and residual raw materials from different industries. Several of the solutions we have developed have been implemented and commercialized in close cooperation with equipment suppliers and others.
The interest and demand from industry is growing because this type of technology and methodology is decisive to solving some of its most prominent challenges. To achieve a stable and appropriate product quality, it is necessary that there is optimal use of raw materials, minimal wastage and that food production is profitable and sustainable. This area is prioritized as strategically important by the funding authorities nationally and in the EU.
An important prerequisite for our strong position in this area is Nofima’s supporting expertise in other disciplines with respect to raw material quality, analytical chemistry and processing in all food sectors. The specialist group has a tradition of close multidisciplinary collaboration throughout Nofima. Our infrastructure of process halls also clears the way to facilitate this effort.
With the strategic research initiatives, there is a goal to achieve the best possible utilization of expertise and equipment across the premises – for the benefit of the industries we work with.
One of the goals of the initiative is greater visibility, nationally and internationally. This is important to create networks and good relationships to other specialist communities. It is also important to maintain close contact with the industry in Norway to disseminate our expertise, so that there can be new and good collaboration and projects.
Participation at national and international conferences and trade days, scientific publication in reputable channels, popular science publications and visits to the relevant companies to learn more and discuss issues, are among the scheduled activities during the first three years of the efforts.
How does spectroscopy work, and what can it do for food production?
Watch and learn!
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years
Sequential and orthogonalized PLS (SO-PLS) regression for path analysis: Order of blocks and relations between effects
The sequential and orthogonalized PLS regression for multiblock regression: Theory, examples and extensions
Visualizing indirect correlations when predicting fatty acid composition from near infrared spectroscopy measurements
Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder
Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding
Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat
Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach
Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions
FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products
Rapid and nondestructive determination of aleurone content in pearling fractions of barley by near-infrared (NIR) and fluorescence spectroscopies
Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy
Strategic priority areas
Nofima invests its own resources in order to increase competence in useful, relevant and innovative areas and strengthen our position among the leading applied research institutes.