New knowledge about salting of meat and fish
The Norwegian and international food industry is interested in the effects of sodium chloride (salt) on food quality and human health. It is of particular importance to know the salting processes well when reducing the salt content of the products. Read more

Learn more about in vitro meat
The first in vitro meat symposium will be held at Ås, Norway, 9-11 April, 2008. Read more

Health foods seen as unnatural
The food producers are doing everything they can to tell consumers about the health benefits of their products. But do they really know how the consumers perceive their information? Øydis Ueland does. Read more

Hungry for fullness and artificial sugar
Attempts to measure fullness show that it is actually very difficult, particularly if one tries to find a more objective measurement than a person saying “I’m full up”. Read more

The Campylobacter Culprit
Beate Skånseng has become very familiar with chickens in recent years. It is the bacterial flora in the digestive system of these small, yellow balls of fluff that interest her, and that is because chicken is the primary cause of humans becoming ill from Campylobacter. Read more

SysDiet – the search for healthy Nordic meals
Through SysDiet, Nordic researchers will be studying the health effects of Nordic food and Nordic meals. Read more

Salting is a big deal
New doctoral dissertation shows that salting and heating of pork and fish are a big deal. Read more

Italians demanding Norwegian lamb
Norwegian mutton ham tastes good! That is the judgement of Italian consumers according to researchers who have conducted focus groups in Italy and Norway as part of the Arctic Lamb project. Read more

New research changes views on food safety
A completely new analysis method has provided answers to why it is that Campylobacter bacteria are able to establish colonies in the intestines of chickens. It turns out that the growth of the bacteria is governed by conditions completely different from what the researchers themselves had believed to be the case. Read more