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Saltwater acclimatisation strengthens skin of post smolt Atlantic salmon. New research by Norwegian research institute Nofima shows that Atlantic salmon post-smolt skin that has become acclimatised to salt water is […]
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 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 […]
Seafood industry can benefit from collagen market. Supplements containing collagen are in great demand. The fishing and food manufacturing industries can now also profit from this protein, according to an […]
Norwegian seafood sector free from human rights issues. Serious violations of human rights, slavery and child labour are not present in the Norwegian fishing and seafood industry, according to a […]
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