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Nofima tested microalgae in feed for salmon. When Nofima researches sustainable feed for salmon, the process involves everything from when a new ingredient is delivered to the feed technology centre, to […]
Nofima does research on new oil source. When fish eat plant oil with marine omega-3, they get more omega-3 in their meat, better pigmentation and fewer dark spots. A new […]
Linn Anne Brunborg appointed new Division Director at Nofima. Linn Anne Bjelland Brunborg (47) has accepted the position as Director of Nofima’s Aquaculture Division. She arrives after leaving her position […]
New Research Director At Nofima Erik-Jan Lock will be the new Research Director for Nutrition and Feed Technology at Nofima. Erik-Jan Lock is currently Head of Research for Food and […]
Nofima launches Millennial Salmon Project Nofima has launched the Millennial Salmon Project with partners across the value chain to accelerate the development of sustainable solutions for the future of farmed […]
25 New Research Projects for Nofima Research Council of Norway will participate in as many as 22 new research projects funded by the Research Council of Norway (NFR), and three […]
Nofima host a new centre for research-driven innovation – the Norwegian research institute will host a new centre for research-driven innovation (SFI): SFI Digital Food Quality Centre – digitization in […]
Nofima RAS Research Boost Announced – Nofima is to further invest in research into recirculating aquaculture systems (RAS). With expansion taking place both at Sunndalsøra and in Tromsø, the institute […]
Nofima partnerships benefiting international seafood sector. Norwegian research institute Nofima’s work on seafood quality and processing activities has made the institute an attractive collaboration partner – in both Norway and […]
New research director at Nofima. Anna Sonesson is the new Research Director for the Breeding and Genetics Division at Nofima, the Norwegian fisheries and aquaculture research institute. She comes from […]
Production of safe rakfisk: How to avoid listeria. Scientists have discovered effective methods to stop the growth of listeria in rakfisk. A bacterial food culture inhibits the pathogen Listeria without affecting […]
Is Sea Slaughter the Future? Today it’s impossible according to Norwegian legislation, but could slaughter at sea become the future for the aquaculture industry? Through the Strategic Institute Initiative (SIS) […]
The potential role of TMAO in mitigating fish health challenges during winter. By Aker QRILL fish health veterinarian, Marianne Nergård Winter is a challenging period for farmed salmon, as cold […]
Young adults overlook sustainability labels on seafood. Why do young adults eat less seafood than before despite increased awareness of sustainable food choices? Summary: A specially developed VR grocery store was […]
Live-landed provides increased quality. Haddock delivered live to fish receiving stations and filleted early provides significantly better fillet quality and higher value creation compared to fish that are bled and slaughtered […]
Salmon secrete substances that attract sea lice. New research has enhanced our understanding of why sea lice are predominantly attracted to salmon. The study investigates the chemicals released by Atlantic salmon […]
Norwegian fish sauce: A new taste experience from the sea. Nofima scientists have developed methods to produce high-quality fish sauce from pelagic fish such as blue whiting and herring residual raw […]
Lighting up marine organisms. Animals that are experiencing physical damage or early signs of stress can be visually identified using excitation light that induces fluorescence, research at Nofima shows. There […]
Catch Welfare Platform to host second annual conference on fish welfare and sustainability, online on November 14-15, 2024, building on the success of last year’s inaugural event in Bergen, Norway. […]
Can a bath make fish fillets Listeria-free? You can’t smell it, it’s invisible, and the food looks completely fine. The Listeria bacteria doesn’t make infected food appear spoiled, which is why […]
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