Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research This sensor is going to make sure that the cheese you buy always tastes the same
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Chicken fillets packed with CO₂ gas could reduce bad odour
Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research High demand results in little variation in salmon products
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 Colder frozen fish, please
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research New packaging to reduce food waste
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research How to make the perfect jam
This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research Cod quality matters in the marketplace