Nofima shall contribute to the inclusion of both industrial, research-based knowledge and professional experience-based competence of the catering industry in the development of new products and processes.
We shall achieve this through:
- Strengthening the core competence in heat treatment, seafood, packaging technology and process optimisation
- Utilizing the total competence available when industry, catering and research come together at Måltidets Hus with premises and equipment, as well as through NCE Culinology
- Research and development in hygiene and heat treatment that treats the products with care (super hygiene, minimal processing) and simultaneously preserves quality for longer
The department works to preserve and extend the raw material quality through the use of processing technology.
From classical heat treatment and preserving, such as sterilization and pasteurization, and newer and gentle processes such as sous vide technology, microwave technology, heat treatment with agitation, surface pasteurization and high pressure processing.
The department is located at Måltidets Hus in Stavanger and was previously an industry institute for industries that produce seafood and fish products with extended shelf life.