Research
The main aim of Nofima Mat is to contribute to increased competitiveness in the food industry through food-related research and development at a high international level. We aim to be the preferred partner of the food industry in the development and implementation of know-how on food quality. In cooperation with the Norwegian food industry, Nofima Mat has developed technical strategies for our main target areas. Read more about these here.
Research area
Consumer, food and context
The ability to develop new products that consumers choose and like is absolutely vital for the food industry. Many factors influence consumers' food choices and perception. Factors may be connected with the product itself, with the consumer, with the situation or with the surroundings.
Data modelling
A food can be affected by very many different factors, such as quality of raw materials, the production process, the instruments used during production and quality control. Getting a product to taste the same every time is not as straightforward as you might think.
Food and health
Research regarding food and health is a major issue at Nofima Mat. Health is an important innovation area for the food industry and the number of health-optimised products and meals on the market is increasing, as is our knowledge about the effects of health promoting components in food. Our focus is on developing food for better health in cooperation with the food industry.
Food safety and quality
It is the goal of both the authorities and the food industry that all food should be safe. If the food industry is to provide the consumer with safe food with optimal quality, competence is needed in many areas, from safe raw materials to production, storage and distribution that safeguard the needs of the consumer.
Heat treatment and preserving
Food culture is in a state of constant development and the primary activity has changed from canning to ever more gentle forms of heat treatment and preservation. What today's consumer wants first and foremost is healthy food that is easy to prepare, but nothing must be at the expense of food safety.
Packaging
Packaging researchers at Nofima Mat develop practical solutions to the packaging problems faced by Norwegian food and packaging industries. The aim is to test and develop packaging solutions that protect food quality, maintain and extend shelf life and at the same time contribute to the most effective ways of transporting the products.
Product development
To make progress in today's tough competitive situation, those involved in the food industry must focus on new ventures and innovation to an ever increasing extent. A focus on innovation is one of the most vital tools for increasing competitiveness and value creation in the food sector.
Production
The relationship between raw materials quality, the process and food quality is complex. Today's competitive situation demands a high pace of product development, which makes innovation an important element of food production.
Rapid measurement methods
The need for rapid and non-destructive measurement methods is increasing, primarily because demands are being made to increase production efficiency, and at the same time maintaining or improving product quality.
Raw material quality
The quality of biological raw materials often vary widely because of seasonality, climate, growing conditions, genetic differences between varieties and storage conditions. When these raw materials are used in the food industry, the quality of the finished product will also vary. Variations in quality will in turn cause reduced earnings due to suboptimal processing, more wastage and dissatisfied customers.
Sensory science
Sensory studies is the study of the senses and sensory perception. By sensory analysis we mean the way people describe a product's appearance, smell, taste, texture and sound. The analyses are carried out by persons who have been trained to recognise and characterise properties in different products.
