Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Lumpfish becomes food fit for kings
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Do good recipes inspire people to eat more seafood?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Enzymes can contribute to the development of nutrient-rich protein powder
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Can we use lasers to measure ingredients in food?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research The best plant-based burger does not imitate meat
NTNU Norwegian University of Science and Technology This is how you can get rid of belly fat in seven weeks, according to research
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research High demand results in little variation in salmon products
NTNU Norwegian University of Science and Technology Sustainability and animal welfare concern young people the most
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Can feeding small red king crabs become an industry for the future?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research What scientists know about iodine in seaweed
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research High pressure, ultrasound and UV light can keep food fresh and tasty for much longer
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research What's more hygienic - doing your dishes with a brush or a sponge?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research By freezing vegetables quickly you preserve more of the nutrients
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Kelp is beginning to play a key role in the Norwegian seafood industry
Norwegian University of Life Sciences (NMBU) New method for sustainable production: Aiming to use bacteria to produce animal feed, medicine and plastics
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Can cleaner fish used for de-licing in fish farms become dinner?
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research What should you do if your fridge is brimming with leftovers after the holidays?
NTNU Norwegian University of Science and Technology Trees and plants could become new additives in “light” food products
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Don't buy carrots stored in room temperature
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Why you should clean the kitchen counter after preparing food
NIBIO - Norwegian Institute of Bioeconomy Research US immigrants adopt native food habits after five years
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Many Europeans lack knowledge of proper microwave use
This article is produced and financed by NTNU Norwegian University of Science and Technology - read more How stores can throw less food
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Norway! Keep up with vegetarian trends!
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Smart sensor technology could mean better sausage and chips
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Bringing fish heads and bones back to the dinner table
This article was produced and financed by BI Norwegian Business School Why are identical products sold at different prices?
An article from KILDEN Information and News About Gender Research in Norway Sound focus on health or eating disorder in disguise?
An article from Norwegian University of Life Sciences (NMBU) From aquatic nuisance to terrestrial blessing
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Frozen versus fresh vegetables
This article was produced and financed by Norwegian Institute for Agricultural and Environmental Research Aquaponics – fish and crop production in the same pool
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Making juice healthier with skin and seeds
This article was produced and financed by University of Bergen Researchers spotlight ethical food trade
This article was produced and financed by University of Bergen Social innovations may hold the key to future food security
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research A whole-grain diet makes for healthier chickens
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Colour is not a good indicator for well-cooked meat
This article was produced and financed by Oslo Metropolitan University Elderly eat too little, and fast too long at night
An article from Norwegian University of Life Sciences (NMBU) Fish feed-research may help reduce world hunger
An article from University of Tromsø – The Arctic University of Norway Reindeer meat is as healthy as fish
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Healthier barley and oats
An article from Norwegian University of Life Sciences (NMBU) Stinky old cheese is good for your heart
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Stringent requirements for tomorrow's wheat varieties
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research First you take a potato
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Big potential for reindeer meat
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Careful renewal of traditional food
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Whole grain and fibre will be the new wine
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Christmas dining on Norwegian cod
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Good salmon genes contribute to more omega-3
This article was produced and financed by Norwegian School of Veterinary Science Nut allergy can trigger allergic reactions to other food
An article from The National Institute of Nutrition and Seafood Research (NIFES) Vegetable oils promote obesity
An article from Norwegian University of Life Sciences (NMBU) Honey bee mystery protein is a freight train for health and lifespan
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Searching for a better corn