Meat on the menu: pitfalls and possibilities
Photo: Kjell MerokCopyright: Nofima
9. January 2012
There is nothing like a juicy piece of meat, many consumers would claim, only to immediately express their meat-related concerns about food safety, the environment, and health. No other food item triggers as many or as complex associations. What does it entail for the meat industry that consumers have such differing perceptions of meat?
Bioplastics in bloom
Photo: Thomas RosnesCopyright: Nofima
3. January 2012
The aim of the EU project FORBIOPLAST is to develop biodegradable food packaging from forestry and paper industry waste. Wood and paper mill by-products are intended to replace the fossil-fuel resources that are common today.
Fresh and frozen meat largely the same
Photo: Kjell MerokCopyright: Nofima
24. November 2011
New research shows that there are only minor differences in quality between fresh reindeer meat and meat that has been frozen and thawed. As a consequence, it might be possible to sell reindeer meat from the meat counter all year long.
Healthier French fries
Copyright: Opplysningskontoret for frukt og grønt
14. October 2011
Norwegian researchers have found the solution to avoiding acrylamide in deep-fried potato products. Their goal now is to sell the technology to both European and American companies.
Pilot Plant Facilities for Food Processing at Campus Ås
Photo: Kjell J. MerokCopyright: Nofima
10. August 2011
The Research Council of Norway has granted 27 mill NOK (3.4 mill euro) for establishing Campus Ås as a National centre for Food science and product development with modern pilot plant facilities for food production, packaging and storage. Existing pilot plant facilities will be upgraded and a unique new pilot plant for processing of foods contaminated with pathogenic microorganisms will be established. This pathogen pilot plant, at Biosafety level III, will be available for international cooperation among R&D institutions, Universities and industry.
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Research on food, taste and food for health
Network programmes for food companies
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Featured
New book about sensory & consumer science
The book Statistics for Sensory and Consumer Science gives a total overview of the most important and most common statistical methods for handling data from both consumer surveys and sensory panels. It also uses practical examples to demonstrate which methods are best suited to which uses.
