• Teaching protein futures — A cross-disciplinary approach 

  Bjørnerud, Erik; Jones, Verity; Jones, Christopher; Pilskog, Hanne Eik; Halstvedt, Camilla Blikstad; Helliwell, Richard; Nerby, Tonje; Varela-Tomasco, Paula Alejandra (Chapter, 2024)

• Nutritional value of Ethyl Ester oils in fish diets: A review on their potential impact on growth and health 

  Lutfi Royo, Esmail; Noor, Alina; Nilsson, Astrid; Haugen, John-Erik; Kousoulaki, Katerina; Berge, Gerd Marit; Østbye, Tone-Kari K; Ruyter, Bente Synnøve (Nofima rapportserie, Research report, 2024)

  The Norwegian Pelagic sector plays a significant role in producing pelagic fish products for human consumption, including concentrated marine omega-3 fatty acids (FA) used in dietary supplements. To fully utilize fish ...

• Data fusion strategies for the integration of diverse non-destructive spectral sensors (NDSS) in food analysis 

  Strani, Lorenzo; Durante, Caterina; Cocchi, Marina; Marini, Frederico; Måge, Ingrid; Biancolillo, Alessandra (Peer reviewed; Journal article, 2024)

  The evolving landscape of agri-food systems, driven by climate change and population growth, necessitates innovative approaches to ensure food integrity, safety, and sustainability. This review explores the role of data ...

• Seasonal Variation in the Element Composition of Dried, Powdered Green Sea Urchin (Strongylocentrotus droebachiensis) from Northern Norway 

  James, Philip; Evensen, Tor Hatten; Kinnby, Alexandra (Journal article, 2024)

  In many countries, such as Norway, there are vast quantities of sea urchins that have formed barrens over large areas of the coastline. Research has shown that removal of sufficient quantities of sea urchins from these ...

• Protein enrichment of the red macroalga Palmaria palmata using pulsed electric field and enzymatic processing 

  Maribu, Ingrid; Blikra, Marthe Jordbrekk; Eilertsen, Karl-Erik; Elvevold, Kjetil (Peer reviewed; Journal article, 2024)

  The human population is steadily increasing and new alternative protein sources are necessary to secure food safety. There is a growing interest in macroalgae, or seaweed, as an alternative food source as they are rich in ...

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