Many of our projects are commissions from the food industry, and thus strictly confidential. These commissions are therefore omitted from the list below. A large part of our project portfolio consists of open projects which are commissions from public bodies such as the EU, The Research Council of Norway, Nordic Innovation Centre etc. Many of these are large-scale cooperations involving manufacturers, business organisations and researchers. The EU projects involve many parties from several countries. Learn more about the projects where Nofima Mat is involved in by clicking the list below.
Start: 1. January 2009 | End 31. December 2012
Health is a highly important innovative area for the food industry in the years ahead, and the number of new health-optimised products and meals for various consumers in different situations is on the increase.
Start: 1. July 2009 | End 30. June 2013
The project’s main focus is the development of methods for studies that aim to identify the most important properties of a product, so-called drivers of liking. In particular, emphasis is on development of methods for planning and analysis of experiments where one wishes to combine integrated product properties (intrinsic attributes) with properties related to packaging, design and various informa...
Start: 1. January 2009 | End 31. December 2012
It has been scientifically proved that dietary fibre can reduce the risk of many chronic disorders, such as diabetes, obesity, high blood pressure, cardiovascular disorders and intestinal cancer. But the details of the structure of dietary fibre and how it works are not entirely known.
Start: 1. January 2009 | End 31. December 2012
The aim of this project is to explain various aspects of sensory perception and the experience of food through a particular focus on health, the composition of products, product information, consumer attitudes and expectations, and the importance of the situation for consumption.
Start: 1. January 2009 | End 31. December 2012
The recommendations of the World Health Organisation are based on research results which clearly show that a diet beneficial to health is rich in "green foods" - food based on raw materials from plants, such as fruit, berries, vegetables, legumes, herbs/spices and nuts. These recommendations, however, are pretty general and say nothing of what actually happens in these products during processes, s...
Start: 1. January 2009 | End 31. December 2012
"FutureWheat" is the short name for the project whose full title is "The effect of climatic variations on the baking quality of wheat - adaptations in future Norwegian wheat production".
Start: 23. August 2010 | End 31. December 2013
The main objective of this project is to establish novel expertise on “healthy meals” by documenting potential favourable health effects of a diet which is in accordance with the Nordic Nutrition Recommendations and based on traditional Nordic raw materials.
Start: 1. September 2009 | End 29. September 2012
Start: 1. January 2009 | End 31. December 2012
Innovation is one of the most vital tools for increasing competitiveness and added value in the food sector. Innovation often occurs in the interaction between different players and at the point of contact between different technical areas and industries.
Start: 1. January 2010 | End 31. December 2012
Optimized process control in the meat industry by inline quality measurements and automatic sorting of meat trimmings.
Start: 1. January 2009 | End 31. December 2012
Microorganisms play a central role in the lives of human beings. Most microorganisms are harmless to humans, some can have positive effects on our health, while others cause disease.
Start: 1. January 2009 | End 31. December 2012
The aim of this programme is to contribute to competitive and sustainable production of meat and cereals through better exploitation of the raw materials - in turn increasing the value of the end product.
Start: 1. January 2007 | End 31. December 2012
MoniQA (Monitoring and Quality Assurance) is a European research network. The researchers will work on harmonising analysis methods so as to be able to ensure quality and food safety throughout the value chain. The project was initiated because there are currently no standard methods or common guidelines.
Start: 1. January 2009 | End 31. December 2012
The modern food industry produces large volumes of data on raw materials, production processes and finished products. This data comes from many different sources and can be very varied in nature. It represents an invaluable source of information for increasing our understanding and increasing efficiency in quality control and improvement.
Start: 1. April 2010 | End 31. March 2013
The older age segments of the population constitute a growing and diverse group with different needs and requirements with regard to food and nutrition.
Start: 1. May 2009 | End 30. September 2013
This project will focus on the metabolomics establishment, but will also, with the use of plant materials from on-going funded projects, investigate the effects of preharvest and postharvest conditions (light and temperature) and processing on the behaviour of phytochemicals in Brassica vegetables and different cultivars of strawberry and raspberry using a metabolomics approach.
Start: 1. July 2010 | End 30. June 2013
About 335000 tons or 25 % of all food being produced in Norway ends as food waste. In this research project, three research institutions are collaborating with the food industry and retailers to evaluate and reduce the amount of food waste throughout the whole value chain. The extent and causes for food waste generated by consumers will be studied in the project. Nofima will particularly work with...
Start: 1. January 2009 | End 31. December 2012
"Quality for barley and oats" is the short name for the project whose full title is "Polysaccharides in barley and oats - adaptation of production for food and animal feed".
Start: 1. January 2009 | End 31. December 2012
From an environmental and resource perspective, the food industry must work towards reducing wastage and utilising raw materials to make products of the highest possible added value.
Start: 6. April 2010 | End 31. December 2013
The aim of the project is to bring about safe rakfisk production with consistent quality, and knowledge about the development of the microbial flora is key to achieving this goal.
