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Tag: food technology

What do chickens that eats larvae taste like?

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

What do chickens that eats larvae taste like?

Can disinfectants promote antibiotic resistance?

Can disinfectants promote antibiotic resistance?

Could farming these small snails become big business?

Could farming these small snails become big business?

This Norwegian yeast is sought after by microbreweries around the world

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

This Norwegian yeast is sought after by microbreweries around the world

Have researchers managed to create the healthiest crisps on the planet?

Have researchers managed to create the healthiest crisps on the planet?

Researchers have managed to make gelatin from chicken. This could be good news for those who do not eat pork

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Researchers have managed to make gelatin from chicken. This could be good news for those who do not eat pork

Eating the membrane between the shell and egg white slows down ageing

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Eating the membrane between the shell and egg white slows down ageing

Scientists make food from fish spines and chicken carcasses

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Scientists make food from fish spines and chicken carcasses

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Making beef more tender: Elderly people need meat they can chew

Making beef more tender: Elderly people need meat they can chew

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

What scientists know about iodine in seaweed

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

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

Giving the consumer a voice in seafood research

Giving the consumer a voice in seafood research

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Colder frozen fish, please

Colder frozen fish, please

NTNU Norwegian University of Science and Technology

Trees and plants could become new additives in “light” food products

Trees and plants could become new additives in “light” food products

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Many Europeans lack knowledge of proper microwave use

Many Europeans lack knowledge of proper microwave use

Successful utilisation of every single gramme of fish

Successful utilisation of every single gramme of fish

Teaching robots to see and feel

Teaching robots to see and feel

NTNU Norwegian University of Science and Technology

Making beer super fast from ancient Norwegian yeast

Making beer super fast from ancient Norwegian yeast

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Reducing food waste by saturating chicken with CO2 to increase shelf life

Reducing food waste by saturating chicken with CO2 to increase shelf life

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

A hole in the can may provide better canned food

A hole in the can may provide better canned food

Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

People are embracing plant-based, ready-made food – but is it always healthy?

People are embracing plant-based, ready-made food – but is it always healthy?

This article is produced and financed by NTNU Norwegian University of Science and Technology - read more

How stores can throw less food

How stores can throw less food

An article from Norwegian SciTech News at NTNU

Ecological food to have longer life

Ecological food to have longer life

This article was produced and financed by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

Fresh juice with long shelf life must win over consumers

Fresh juice with long shelf life must win over consumers

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