Creating value – a print magazine from Nofima
Every year, we create a magazine where we share some of the results from our research projects, that have provided the greatest nutritional benefit to the food industries that year.
Some of the stories from 2020
- How to succeed with local food
- A PhD in the baked cod
- Dehydrated food improvements
- Colder frozen fish, please
- Gene technology improves shrimp health
- Iron powder from salmon blood
