• Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products 

  Stevant, Pierrick Francois Denis; Zioga, Evangelia; Steenholdt Sørensen, Jonas; Heiner Bang-Berthelsen, Claus; Dahl, Thomas Hagby; Barnung, Trygg Normann; Kleppe, Malin; Løvdal, Trond Karsten (Journal article, 2025)

• Atlantic salmon scale explants in bacteria-host interaction studies: in vitro challenge model 

  Krasnov, Aleksei; Johny, Amritha; Ytteborg, Elisabeth; Afanasyev, Sergey; Hansen, Marianne Helén Selander; Vaadal, Marianne; Karlsen, Christian (Peer reviewed; Journal article, 2025)

  Cell lines and primary cultures are widely used to study host-pathogen interactions, reducing the need for challenge trials with live fish, which are costly and raise ethical concerns. We present Atlantic salmon scale ...

• Restaurering av tareskog i Norge — Rapport I - Statusrapport 

  Norderhaug, Kjell Magnus; Wathne, Cecilie Linn; Filbee-Dexter, Karen; Rogne, Sissel; Strand, Hans Kristian; Wernberg, Thomas; Fagerli, Camilla With; Slotsvik, Gro; Sundnes, Frode; Christensen-Dalsgaard, Signe; James, Philip; Sander, Gunnar; Zimmerhackel, Johanna (Rapport fra havforskningen, Research report, 2025)

  Den 14. juni 2024 fattet Stortingets anmodningsvedtak 789: «Stortinget ber regjeringen legge frem en plan og foreslå tiltak for å systematisk restaurere norsk tareskog langs kysten for å bedre det marine miljø.». Vedtaket ...

• Upcycling Food Chain Side Streams into Wholly Biobased Surfactants 

  Pappalardo, Valeria; Di Matteo, Alice; Zaccheria, Federica; Speranza, Giovanna; Cappelletti, Giuseppe; Ballabio, Giorgia; Leivers, Shaun Allan; Haugen, John-Erik; Ravasio, Nicoletta (Peer reviewed; Journal article, 2025)

  The production of food entails the formation of a significant amount of side streams. In particular, the meat industry produces fatty acids, while sugars such as glucose and maltose are byproducts of the cereal one. On the ...

• The safety assessment of microalgae-derived products as novel foods by the European Food Safety Authority 

  Nuin Garciarena, Irene; Ackerl, Reinhard; García Ruiz, Esther; Glymenaki, Maria; Mendes, Vânia; Muñoz-González, Alejandra; Noriega Fernández, Estefanía; Precup, Gabriela; Rodríguez-Fernández, Pablo; Roldán-Torres, Ruth; Rossi, Annamaria; Turla, Emanuela; Ververis, Ermolaos; Germini, Andrea; Kass, George E.N. (Peer reviewed; Journal article, 2025)

  Recent advancements in food research alongside the growing interest in new sources with enhanced nutritional value have led to an increasing development of food products derived from microalgae. Some of these products fall ...

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