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 11. Oct 2021 Large variations between vegetarian burgers 04. Oct 2021 Chicken guts and non-standard potatoes are turned into valuable oil 01. Oct 2021 Greener food packaging with wood fibre from Norwegian forest 18. Aug 2021 Promising disease research on salmon in RAS facilities 12. Aug 2021 Research assisted kelp snacks 12. Jul 2021 Efforts needed to improve gender equality in fisheries 24. Jun 2021 Food producers succeed better with innovation through openness and collaboration 17. Jun 2021 Doctoral degree on farmed salmon using large-scale production data 02. Jun 2021 Similar quality of chicken fillets in more environmentally friendly plastic packaging 20. May 2021 Omega-3 is important for salmon welfare and robustness 29. Apr 2021 Older adults need more proteins 15. Apr 2021 Few lice, but major R&D efforts still required regarding closed sea-based facilities Previous 1 … 6 7 8 9 10 11 12 … 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?