Food Technology

Salmon cut in pieces. Photo

The Food Technology group performs research specifically on seafood in the strategic area OPTiMAT - Optimal utilization of the ocean's natural resources

OPTiMAT is research concentrated around the value chain after the food resources have left the ocean and until it reaches the consumer

Cross sectional project devided in:

At present 5 PhD candidates are active in the following areas:

  • Microbiota, shelf life adn food
  • Low processed seafood
  • Biofilm formation in the processing line
  • Macro algae – function in seafood
  • Control chamber and shelf life modelling

For more info contact OPTiMAT manager Eva Falch -

Read more about OPTiMAT (only available in Norwegian


FoU-prosjekter (only available in Norwegian)