Archive
Brushes are more hygienic than sponges
Two recent studies show that bacteria can grow and survive for longer periods in humid sponges compared to in brushes, probably due to a more rapid drying of the brushes.…
Playing an online cooking game can help avoid food poisoning
"The goal of the EU project SafeConsume is to reduce food poisoning in homes. We develop and test several strategies to succeed. One of these is to investigate the effects…
Molecular weight is a key to control quality
Quality control is an essential part of all types of production – and a field that really interests Bijay Kafle in Nofima. Now he is looking into quality of milk…
Norwegian beans and cereals in burgers
“Broad beans or faba beans are a promising foodstuff. We have developed a step-by-step process model for production of protein-rich ingredients from broad beans. This is a technology that the…
Freeze vegetables quickly
“Our results show that heat treatment has the greatest impact on the nutrient content, and affects especially the vitamin C content”, says scientist Sidsel Fiskaa Hagen. She has led the…
New tools for increased bacterial control
Unwanted bacteria that manage to survive or grow in foods can make us seriously ill and reduce the shelf life and quality of products. The challenges do not diminish as…
A new and quick sequencing technology will provide substantial advantages for the food industry
The research team at Nofima showed that it was possible to detect Listeria in a sample after only four hours of enrichment using a small, handheld sequencing device (MinION from…
Children prefer sweet and fatty foods
These are among the findings in a doctoral thesis by Edulia PhD candidate, Ervina. She has investigated the relationship between taste sensitivity and food preferences in children aged 9-12. At…
Temptation catches your eye
What is it that arouses interest and what expectations arise when children aged 9-10 assess chocolate milk cartons? Biometric methods such as eye tracking and facial decoding have been used…
Nanomaterials will be important in future food packaging, but they must be used correctly
The most important reason for packaging food is to keep it fresh and safe for as long as possible. Increased shelf life reduces food waste. In addition, there is an…