As one such example, the effect of omega-3 fatty acids as a preventative to cardiovascular diseases is well known. People seem to be aware of this, but the consumption of seafood has not increased in line with increased knowledge.
We implement research about the relationship between seafood and health and how consumers perceive this relationship.
We want to find out how important health is when consumers are choosing food. We also look at the interaction between health as a motive and other important motives such as taste and smell (sensory qualities), economic factors, convenience, environment and the like.
This area of strategic importance is closely linked to research on seafood and health which is carried out at Nofima Marin.
