Nofima Mat is divided into the following Research Divisions
RAW MATERIALS AND PROCESS OPTIMISATION
Director: Ragni Ofstad
Nofima Mat shall ensure that participants in the food industry have the necessary competence about raw materials to ensure their optimal use, and that they have access to methods and technical solutions that will make their production processes as efficient as possible in terms of earnings and quality.
This shall be achieved through:
- Basic knowledge of the inherent properties and advantages of the raw material
- Methods for non-destructive and rapid measuring techniques
- Use of multivariate statistics for data modelling and process management
Our expertise includes the composition of raw materials, the functionality of proteins, tenderising mechanisms, baking properties, methods in molecular biology and biochemistry, histology, rapid non-destructive measuring methods, sensor technology, spectroscopic techniques, research design, PCA, PLS and biostatistics.
SAFE AND LONG LASTING FOOD
Director: Helga Næs
Nofima Mat shall contribute to the participants in the food industry's ability to ensure safe food, longer shelf life, less wastage and increased consumer re-purchase.
This shall be achieved through
- Basic knowledge of factors influencing shelf life and food safety
- Methods for risk assessment
- Measures for managing shelf life
We work with both harmful and useful bacteria (lactic acid bacteria), analyses of microbial communities, resistance, hygiene/cleaning, HACCP, process contaminants like acrylamide, GMOs, allergens, oxidation/rancidity, conservation, packaging and shelf life studies.
CONSUMER AND SENSORY PERCEPTION
Director: Øydis Ueland (temporary replacement for Marit Risberg Ellekjær)
Nofima Mat shall be the food industry's partner and have international cutting edge competence in consumer insight and sensory perception of food in various situations
The division works on various aspects of optimising products and processes, focusing mainly on consumer oriented issues.
INDUSTRIAL GASTRONOMY AND PROCESSING
Director: Morten Sivertsvik
Nofima Mat shall contribute to the inclusion of both industrial, research based knowledge and the professional experience of the catering industry in the development of new products and processes.
This shall be achieved through
- Strengthening core competence in heat treatment, seafood, packaging technology and process optimisation
- Employing the total competence available when industry, catering and research come together in Måltidets Hus with premises and equipment
- Norwegian Centres of Expertise: Culinology
- Research and development in hygiene and heat treatment that treats the products with care (superhygiene, minimal processing) and simultaneously preserves quality for a longer time.
FOOD AND HEALTH
Director: Kristine Naterstad
Nofima Mat shall be the food industry's centre of excellence and partner in the development of healthy products and menus.
This shall be achieved through
- Consumer insight relating to healthy food
- Knowledge of bioactive components in raw materials and how these can be conserved during processing and storage
- Knowledge of the effect of bioactive components in the human body
- Knowledge of how to optimise products and menus for health
INNOVATION AND PRODUCT DEVELOPMENT
Director: Gunhild Akervold Dalen
Nofima Mat shall be the food industry's partner in the development of new food concepts and products, and in introducing creative new methods in innovation
This shall be achieved through
- Competence in innovation and creative techniques
- Market understanding and consumer insight
- Professional competence in food and production
