Events
SEGINOVA - Better tools for value segmentation in open innovation
Startdato: 1. March 2010 | Sluttdato: 1. March 2011
Network
Developing better, more cost-effective and more targeted segmentation tools for consumers in the early phases of open innovation.
2nd European fish and seafood conference
Startdato: 9. March 2010 | Sluttdato: 10. March 2010
Workshop
Health and the consumer,Sustainability, Seafood processing technology and Non destructive quality measurement.
Nordic Sensory 2010
Startdato: 20. May 2010 | Sluttdato: 21. May 2010
Event
This workshop is aimed for professionals and scientists working in the sensory and consumer field on product development and marketing aspects of consumer products.
Salt content in food
Startdato: 15. January 2010 | Sluttdato: 31. January 2011
Network
FULLY BOOKED. The aim of the network is to give the participants increased insight into the various functions of salt in food in order to develop new products or further develop existing products with a reduced salt content.
Optimum and sustainable packaging
Startdato: 15. April 2009 | Sluttdato: 15. April 2010
Network
FULLY BOOKED. This new network, which is for participants in Norway, is intended to improve participating companies' earnings and eco profile by reducing food wastage and optimising packaging solutions.
Sensory science can optimise products and increase profitability
Startdato: 30. September 2009 | Sluttdato: 31. May 2010
Network
FULLY BOOKED. How should products for today's market be designed? Food producers focus at all times on two important factors: product quality and the need for profitability. This network for Norwegian food producers aims to increase competence in sensory science and consumer understanding in order to meet the companies' product needs.
Innovation in the meat industry
Startdato: 23. September 2009 | Sluttdato: 30. November 2010
Network
FULLY BOOKED. Is it possible to develop products and processing systems tailored to the public sector?
The meat of the matter
Startdato: 3. February 2009 | Sluttdato: 2. February 2010
Workshop
FULLY BOOKED. Nofima Mat and Animalia are organising a product development network for small and medium sized Norwegian processing, artisan and production companies working on the butchering of meat, in which they will have access to the result of recent international research.
