Published 2021

Read in Norwegian

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-667-2

Publication type : Nofima’s reports

Contributors : Rognså, Guro Helgesdotter; Ueland, Øydis; Lindberg, Diana; Grini, Ida Synnøve Bårvåg; Alm, Siril; Iversen, Stian Gjerstad; Rosnes, Jan Thomas; Rud, Ida; Varela-Tomasco, Paula

Series : Nofima rapportserie 3/2021

Year : 2021

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


This is the final report for the VårMat-program in Nofima, an internal strategic program on personalized food, 2018-2020. The aim of VårMat was to coordinate, develop and increase Nofima’s interdisciplinary knowledge in the field of personalized food, and to make Nofima a provider of knowledge and preferred collaboration partner in this field for authorities, organizations and food industry in Norway and internationally. Personalized food is now established both as a broad international research area and as a large global food trend, which makes knowledge in this field very relevant for Nofima in the years to come. Segments of the Norwegian food industry still operate with a traditional approach, but with the rapid ongoing changes in international food production and consumer preferences, the importance and demand for up-to-date knowledge is increasing. The program has delivered successfully in all areas. VårMat has led to closer collaboration across projects, divisions and locations in Nofima. The activities related to personalized food have also had larger impacts and led to further collaboration in other projects and settings (not related to personalized food). In a short period of time, VårMat has been involved in numerous new projects and applications (see paragraph 3.2.5). Nofimas collective knowledge in the field of personalized food has been demonstrated externally through increased communication efforts from 2018 to 2020. A survey counts 27 scientific papers (in writing or published), 29 scientific posters and conference presentations, 39 other presentations and at least 74 popular scientific papers and media reports, in addition to extensive direct contact with the industry. One BSc, 13 MSc and 3 PhD students have been supervised by Nofima employees in relation to the program. The program has in a very short time demonstrated its economic and scientific value through two recent JPI grants that were a direct result of VårMat. These projects’ economic contribution to Nofima are 5,5 mill NOK over three years, Nofima is coordinator of one and Wp-leader of the other project, both involving the top European scientific groups. The project group’s clear recommendation is to continue the coordinated work related to personalized food. This will further consolidate Nofima’s strong position in personalized food in Norway and in Europe.