DigiFoods started at the end of 2020 and has now been running for three years. The centre is organized in four main activities (pillars) including 1. sensor development, 2. integration of sensors and robotics, 3. in-line implementation and testing, and 4. utilization of large-scale sensor data from foods. n 2023 we saw that this organization…
Quality clipfish and producers will be properly paid. The new water measuring instrument that Jens Petter Wold and his colleagues have invented will ensure that everyone gets more out of clipfish. The project partners in Sunnmøre would have liked to have had the new instrument yesterday. “We have been to Ålesund twice and demonstrated different…
Nofima research fellow Tiril Lintvedt has investigated whether it is possible to carry out detailed quality measurements of raw materials directly on the production line. Her research shows that measurements with Raman spectroscopy offer many possibilities. More specifically, Tiril has investigated whether it is possible to use Raman spectroscopy to measure fatty acid composition in…
Experts at Bioco, Nofima, Norilia, Nortura and SINTEF are collaborating to better utilise rest raw materials from chicken and turkey. The goal is to develop healthy ingredients for human consumption. Nortura Hærland, in Inner Østfold, processes up to 100,000 chickens every single day. This results in many packs of breast fillets, thigh fillets, minced meat,…
SINTEF and Nofima want to make instruments that are smaller and mobile so that they address new ways of sorting of food, earlier in the value chain, before reaching the factory floor. This can play a part in the bigger goal of DigiFoods, to reduce waste, increase quality and increase margins. SINTEF and Nofima have…
The Annual Report 2022 is now available. Here we present the major work done, and results achieved in 2022. In addition you get to know two of our Ph.D. students – Åse Riseng Grendstad and Christian Thorjussen. In addition you can read about: Marion O’Farrells (Sintef – leading Pillar 1) reflections on where DigiFoods are,…
Everything is now in place to better understand the relationship between the quality of the cheese and the raw materials and processing conditions. The dairy Tine Meierier Jæren produces the majority of Norway’s best-selling Cheese – Norvegia. A NIR sensor has been installed on the dairy’s production line, using light rays to measure the fat and…
In order to make the best possible use of raw materials, including rest raw materials, it is necessary to understand how raw material composition, processing and product quality are interrelated. Nofima scientists Nils Kristian Afseth and Ingrid Måge are working together with biomega® to ensure quality control at all stages. This year, it is 20…
In Nofima we have developed methods to quickly measure EPA and DHA fatty acids in salmon fillets. These fatty acids have a number of positive health effects on humans. The recommendation is that healthy people consume EPA and DHA daily to prevent cardiovascular disease. Norwegian farmed salmon is a good source of the marine fatty…
The conference “The Sensor Decade” was organized by SINTEF, the University of Oslo, NGI, the business cluster Electronic Coast and the incubator StartupLab. It was an Oslo Science City event. The conference was held on 1-2 June 2022 at the Department of Informatics at the University of Oslo (UiO) and the Oslo Science Park with…