Projects
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.
showing 1-20 of 27 hits
Bioactive lipids and your health
Startdato: 1. January 2009 | Sluttdato: 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.
BioTracer
Startdato: 1. January 2007 | Sluttdato: 31. December 2010
The aim of the project is to improve the biological traceability of undesirable micro-organisms and their substances in the food and feed chains.
Dietary fibre and health
Startdato: 1. January 2009 | Sluttdato: 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.
Experiencing food: Sensory perception and consumer choice
Startdato: 1. January 2009 | Sluttdato: 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.
FermSafe
Startdato: 1. January 2007 | Sluttdato: 31. December 2010
The main goal is to optimize production of Norwegian type dry fermented sausage (DFS) for minimizing the risk of enterohemorrhagic Escherichia coli (EHEC) contamination
Fruit and vegetables - from raw materials to beneficial effects on health
Startdato: 1. January 2009 | Sluttdato: 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...
FutureWheat
Startdato: 1. January 2009 | Sluttdato: 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".
Innovation and added value
Startdato: 1. January 2009 | Sluttdato: 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.
Innovative packaging from farm to fork
Startdato: 1. November 2009 | Sluttdato: 31. October 2011
Nafispack will answer the need of innovative and safety modern packaging that have never been used by the combination of natural antimicrobial (active) and intelligent functions in packaging as a way to increase fresh products shelf life and to develop safety assessment methodologies.
Listeria in small-scale cheese production
Startdato: 1. August 2009 | Sluttdato: 31. July 2011
The aim of the project is to increase the safety of small-scale cheese production. This is to be achieved by gaining more knowledge about which conditions can reduce infection of the products with Listeria.
Microorganisms - friends and enemies
Startdato: 1. January 2009 | Sluttdato: 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.
Molecular raw materials quality and functionality
Startdato: 1. January 2009 | Sluttdato: 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.
MoniQA
Startdato: 1. January 2007 | Sluttdato: 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.
Multivariate data modelling for bioscience
Startdato: 1. January 2009 | Sluttdato: 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.
Nordic YoungHealth
Startdato: 1. January 2009 | Sluttdato: 31. December 2010
Despite the increasing consumption rates of unhealthy fast food, young people report trying to avoid eating unhealthy. This indicates a fast food market with untapped potential when it comes to offering healthier options.
Northern Vegs
Startdato: 1. January 2008 | Sluttdato: 31. December 2011
Effect of northern climate and postharvest conditions on health related properties of selected Brassica vegetables in Norway.
NovelQ
Startdato: 1. January 2006 | Sluttdato: 31. December 2011
The aim of the project is to extend products' shelf life without compromising safety, as well as responding to the consumer's desire for food with fresher characteristics. This is done by exploring potential unique processing techniques. The project is also intended to contribute to health and welfare and promote eco-friendly processing.
ProEclair
Startdato: 1. January 2008 | Sluttdato: 31. December 2010
The project aim to develop a technical solution that will relieve some of the more mundane tasks associated with producing higher value baked goods and enable SME bakeries throughout Europe increase their efficiency and be more competitive against the threats from industrial bakeries and supermarkets.
ProSafeBeef
Startdato: 1. January 2007 | Sluttdato: 31. December 2011
The aim of this research project is to increase the safety and quality of beef, through research and innovation.
QPorkChain
Startdato: 1. January 2007 | Sluttdato: 31. December 2011
The project is in three parts and its aim is to develop new and improved pork products. Firstly people's attitudes to pork are surveyed, then new products are developed (15 new product concepts are planned). For the final part of the project the aim is to develop user friendly marketing and product development tools that can be used by small and medium sized companies.
