Fish and seafood are among Norway’s most important export products with an annual export value of around NOK 53 billion.
To an ever increasing degree, consumers want to choose different fish products based on price, quality and origin. Consequently, it is important that scientists, fishermen, fish farmers and the fishing industry understands the functional properties of seafood.
This applies to all raw materials from fisheries, capture-based aquaculture and fish farming. During feeding, slaughtering, processing and storage, product quality and food safety shall be fundamental.
Our research within seafood production cover the production of fresh and frozen fish, matured products such as salt-cured fish, clipfish, stockfish and smoked fish, as well as activities to establish and enhance knowledge about fundamental properties of raw materials and products.
Focus on quality and profitability
The raw materials from fisheries and aquaculture are processed for a host of different markets and customers with different expectations and requirements for quality. In this context, it is important that there is research and knowledge about raw materials, processes and production that contribute to the production of quality products and, as such, contributes to a good reputation for Norwegian fish and seafood.
Through our research, we will contribute knowledge and expertise within the fields of quality and production, raw material properties, processing and process technology as well as methods for documentation and control. Our research covers processing of fish and seafood, industrial processing with focus on quality and yield, and instrumental methods for quality control and automation.
