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Using various types of spectroscopy, our researchers can measure the dispersion of protein and water in a raw material. They can also measure the types of fats and proteins they find – and the quantity of each type. We also measure blood in fish fillets, the fleshiness of crab legs, the starch in potatoes, the fatty acid in salmon and the volume of bone residue in residual biomass from chicken. Without damaging the raw material.  

By using new digital tools and measurement methods such as texture and colour analysis, the food industry makes better use of its raw materials, reduces waste and improves the quality of its products.

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