3. December 2013
New quality analyses give more realistic targets for rancidity in fish oils, which means better quality control opportunities for the industry.
28. November 2013
Access to information has never been greater; the question is how all the information should be used. In her Ph.D. work, Elena Menichelli has been researching and developing statistical methods to make it easier to understand what consumers want.
18. November 2013
A research project in which infrared light (FTIR spectroscopy) is used for identification will effectively prevent moulds and yeasts from stopping food production lines.
15. November 2013
Microwaves heat food much faster than conventional cooking on the stove. As the heating time is shorter, achieving better quality of the food is also possible, claims Nofima Scientist Dagbjørn Skipnes Nofima, who has extensive experience with various heating methods of food.