ProSafeBeef
Start: 1. January 2007 | End 31. December 2011
The aim of this research project is to increase the safety and quality of beef, through research and innovation.
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.
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QPorkChain
Start: 1. January 2007 | End 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.
Quality for barley and oats
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".
Rapid biospectroscopic measurement techniques for process and quality analysis
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.
REDUXDO
Start: 1. January 2008 | End 31. December 2010
The project aim to develop an efficient technique to reduce waste in sheeting, stamping or roller-cutting of dough processing in the baking industry by 25 %.
SafeCheese
Start: 1. January 2007 | End 31. December 2010
The aim of the project is to increase our knowledge about bacteria in cheese made from unpasteurised milk. It is a further aim to develop a protective culture of lactic acid bacteria. The culture is intended to inhibit the growth of foodborne pathogen and not affect the taste or texture of the cheese.
Safer rakfisk with consistent quality
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.
Sustainable food packaging
Start: 1. January 2009 | End 31. December 2012
The food industry is a mass consumer of packaging, and thus has a major responsibility for reducing the environmental damages packaging can cause throughout the value chain. Product wastage causes far more extensive environmental damage than the packaging itself, and the packaging also plays a key role in the protection and conservation of food to prevent wastage.
SYSDIET - a Nordic Centre of Excellence (NCoE)
Start: 1. January 2007 | End 31. December 2011
The prevalence of obesity, insulin resistance (IR), and type 2 diabetes mellitus (T2DM) is increasing rapidly worldwide due to westernised dietary habits, obesity and sedentary lifestyle. This concerns not only middle-aged people but also children and adolescents.
TrueFood
Start: 1. January 2006 | End 31. December 2010
TrueFood stands for Traditional United Europe Food and its overall goal is to introduce suitable innovations in traditional food and for the producers of such food, so that they can become more competitive.
