ResNor

Resilient North: food production, food safety and public health in Northern Norway

In this project, we are acquiring knowledge that will strengthen food production and food security in Northern Norway.

AdHealth

Food Additives and Gut Health

In AdHealth we study the impact of food additives (hydrocolloids) on the gut microbiota and health using in vitro models, mice trials and human intervention.

BarleyNOR

Norwegian Barley for industrial-scale malting

How can Norwegian barley be used for malt production at an industrial scale? In this project, we will increase knowledge and explore opportunities.

MicroPack

Food Microbiology and Circular Packaging Solutions

Norway is known for safe food production, but pathogenic microorganisms and food waste remain challenges that must be addressed. Through the MicroPack project, researchers will develop new knowledge on how to ensure food safety, prevent food waste, and develop circular packaging solutions that meet future sustainability requirements.

NorwegianFoods

Improved utilization of Norwegian agricultural resources

There is a need to utilize Norwegian agricultural resources more effectively to increase self-sufficiency and reduce food waste. The NorwegianFoods project aims to contribute to increased value creation through innovative use and processing of Norwegian raw materials into attractive, healthy, and sustainable products.

InnoSense

Innovation, Consumer Understanding and Sensory Science for Future Food Systems

The InnoSense project develops new knowledge and methodologies that support Norwegian food producers in renewing strategies, developing new business models, and offering the market products that meet consumers’ desires for tasty, healthier and more sustainable food.

SIS CELLCRISP

Use of gene-edited cell lines in aquaculture

This project aims to explore the use of cell lines and primary cells, combined with gene editing to facilitate aquaculture research.

SIS Frontiers

New frontiers in salmonid biology

Diseases and disorders affecting the heart, skin, and gills are major challenges to salmon health and welfare. In SIS Frontiers, we will explore new frontiers in understanding the functions of these organs, including newly studied mucosal organs, to connect current scenarios with biological insights.

SIS Dilemmas

Dilemmas in Sustainable Fisheries

In this strategic institute project, we will investigate and increase knowledge about the dilemmas that can arise among the three sustainability pillars - economy, environment, and social conditions - in the exploitation of our wild fish stocks.

EFF-CoP:

European Food Fraud Community of Practice

The mission with this Horizon Europe project is to revolutionize the fight against food fraud.

Food4Cells

Sustainable cell culture media for cultivated meat

In this project, we explore the potential of using plant-based by-products to develop sustainable cell culture media suitable for industrial production of cultivated meat.

OptiBruk

Optimal use of underutilised marine resources

In this project, we are investigating how to maximise the use of all raw materials from the seafood industry. Better utilisation of residual materials from seafood and low-trophic species can reduce food waste, increase the economic value of by-products, and contribute to improved food security.

The effect of process on protein digestibility in salmon

What causes proteins from new feed ingredients to be digested by salmon to a lesser extent than proteins from more traditional ingredients? Could it be due to the processing conditions? In this project we aim to find answers and develop methods and analyses that explain the relationship between processing conditions and protein digestibility.

SIS Next-Level-Welfare

Next-Level-Welfare Behavioural monitoring of aquatic animals 

The project aims to advance aquaculture through digital innovation by developing a robust ML and IT infrastructure, diversifying digital tool applications, refining behavioural analysis models, conducting a SWOT analysis, and disseminating knowledge through publications and guidelines.

The quest for the lost kelp forest

This dissemination project aims to engage primary school children in their local environment and the ocean’s ecosystem. Through this project, students will discover that sea urchins, seaweed, and kelp are local, nutritious, and low-emission foods we should consider eating more in the future.

FermGrønt

Fermented Vegetables: The Path to Increased Demand and Innovation in Norway

In this project, we will map out opportunities and barriers for expanding and succeeding in the market for Norwegian fermented vegetables.

TorskRAS

Development of Production Protocol for Atlantic Cod in RAS

RAS (Recirculating Aquaculture Systems) has emerged as a potential system for cod juvenile production in Norway. This project aims to build competence for the cod research in RAS at Nofima.

Aquatic food systems

Aquatic food systems in the Nordic countries

In this project, we will map out the challenges and opportunities for increasing the consumption of aquatic food in the Nordic region. We will also examine the role of aquatic food systems in relation to food security, and map greenhouse gas emissions in different parts of the value chains in these food systems.