Results Our research will help make food production even better. Here you will find articles that discuss results, scientific publications, the more factual articles "Worth knowing" and our theme pages. Read in Norwegian Worth knowing Topics from A-Z Publications Fresh articles 04. Jan 2022 Preparing for more species in aquaculture 13. Dec 2021 A new and quick sequencing technology will provide substantial advantages for the food industry 09. Dec 2021 Children prefer sweet and fatty foods 07. Dec 2021 Useful tool for value creation from marine side streams 02. Dec 2021 Temptation catches your eye 29. Nov 2021 Nanomaterials will be important in future food packaging, but they must be used correctly 29. Nov 2021 One cell (+ residual raw material) can become several thousand kilograms of meat 29. Nov 2021 Larval stage stress can make farmed fish more robust later in life 26. Nov 2021 New side effect of PD vaccines 01. Nov 2021 The Norwegian seafood industry has done well despite the pandemic 15. Oct 2021 Three out of four fish farming companies are family-owned 11. Oct 2021 Herring offcuts could become fish sauces for gourmets Previous 1 … 5 6 7 8 9 10 11 … 24 Next Latest results from our different research areas Raw materials from aquaculture, fisheries and agriculture Accurate measurements lead to competitive products Solid taste knowledge of cider and wine is the key to success Understanding salmon skin Processing and food safety New tools for increased bacterial control Brushes are more hygienic than sponges Chickens that eat larvae taste exactly the same as other chickens Market and consumer From 3 to 33 varieties of tomato Solid taste knowledge of cider and wine is the key to success Chickens that eat larvae taste exactly the same as other chickens Society and management Seasonal patterns and the Paris Agreement Five counties account for 90% of value creation in the Norwegian seafood industry What happens to cod when sea temperature increases?