Research area

Food safety and quality

It is the goal of both the authorities and the food industry that all food should be safe. If the food industry is to provide the consumer with safe food with optimal quality, competence is needed in many areas, from safe raw materials to production, storage and distribution that safeguard the needs of the consumer.

The consumer's handling of the food is also an aspect that is becoming increasingly important to focus on.

Nofima intends to be the food industry's preferred competence provider and partner to ensure the production and presentation of safe food with optimum shelf life and quality.

Nofima Mat offers the food industry

the knowledge necessary to produce and present food that is free of contaminants in amounts that might be hazardous to health, as well as ensuring good quality throughout determined shelf life period of the product.
methods and tools for identifying risk factors and components and conditions that might impair the quality of food.
competence in ensuring safe food for the consumer, controlling and improving the shelf life of products, minimising wastage and increasing repeat purchases.

Photo: Kjell J. Merok
Copyright: Nofima

Relevant news

A whole-grain diet makes for healthier chickens

10. May 2013

If you are like most people, you think about salmonella when you hear about pathogenic bacteria from chicken. Infection from Campylobacter jejuni bacteria is far more common, however, and is the commonest cause of bacterial diarrhoea in western countries.
Keeps salmon fresh for 20 days 22. April 2013
Simulating bacteria in food 25. January 2013
New technology for stopping mold 13. December 2012
Making Norway's deadliest food 30. July 2012
Cheese producers get advice on Listeria 22. May 2012
Packaging with smart functions 13. April 2012
Less stress – better quality 16. February 2012
Meat on the menu: pitfalls and possibilities 9. January 2012
Healthier French fries 14. October 2011
Pilot Plant Facilities for Food Processing at Campus Ås 10. August 2011
Unique investment in food pilot plant 31. May 2011
A shining eggxample 31. May 2011
Heated battle against E. coli 20. January 2011
The battle against Listeria continues 19. January 2011
First SALMA salmon, now STRØM cod 4. November 2010
Steam against Listeria 22. October 2010
The use of wood in contact with food 16. September 2010
Alone, but with many colleagues 16. September 2010
Lactobacillus sakei – the meat specialist of lactic acid bacteria 6. July 2010
Listeria's worst enemy 24. June 2010
Juniper smoked salmon steaks 25. May 2010
Improving date labelling 18. May 2010
Ensuring safe and tasty rakfisk 27. April 2010
Meat binder causes concern 18. February 2010
Mould and HACCP 1. February 2010
Mould and cured meats 1. February 2010
Have researched their way to completely new meals 8. December 2009
Helping dangerous bacteria to survive 1. December 2009
Research into safer cheese 16. November 2009
How to get rid of salmonella in animal feed 16. November 2009
Marinades and shelf life 8. October 2009
Three out of ten eat raw minced meat 5. October 2009
Simple measures ensure safer cured sausages 18. August 2009
Beating pathogenic E. coli bacteria in production environments 25. June 2009
The E. coli outbreak: The source of infection may be food 3. April 2009
Stressing bacteria for safer food 30. March 2009
Are we careless in the kitchen? 26. January 2009
Better marinated products 11. June 2008
Making Norway's most dangerous sausages 29. April 2008
New research changes views on food safety 31. January 2008
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Contact

Helga Næs
Research Director, Food Safety and Quality

Phone: +47 64970296

Cellphone: +47 915 94 673

Projects

Contact

Helga Næs

Projects

Research area within Food safety and quality

Acrylamide

In 2002 few researchers knew much about acrylamide in food. A great deal of research has been done since then and we now know much more about what acrylamide is and how it is created. Acrylamide is considered to be a poison and is believed to be potentially carcinogenic. Until now no significant finds have been made, which gives grounds for concluding that acrylamide is less dangerous than was first thought.

DNA analysis

DNA is genetic material that is present in all living cells. DNA has two properties that make it highly suitable for diagnostic use:

Food waste

Approximately 335000 tons or 25 percent of all food that are produced in Norway ends up as waste. Nofima works with the industry and help them solve their part of the problem.

HACCP

HACCP (Hazard Analysis and Critical Control Point) is a scientifically based method for ensuring safe food for the consumer. For all those who handle food professionally it is absolutely vital that the food should not cause illness to those who eat it.

Hygiene

Infection of food with bacteria from the production area can lead to reduced food quality and less safe food. Nofima Mat has competence in hygiene and can help food companies to find potential sources of infection and weaknesses in hygiene routines.

Preserving and shelf life

For the food industry, maintaining the quality of food for as long as possible makes financial sense. The shelf life of a food product depends on many things, including microbiological growth and chemical changes such as rancidity. Factors which limit the shelf life of a food product are process conditions, packaging, distribution temperature and storage time.

Packaging

Packaging researchers at Nofima Mat develop practical solutions to the packaging problems faced by Norwegian food and packaging industries. The aim is to test and develop packaging solutions that protect food quality, maintain and extend shelf life and at the same time contribute to the most effective ways of transporting the products.

Safe raw materials

Reducing the incidence of dangerous bacteria in primary production reduces the risk of illness among people.