The centre’s vision is to make Norwegian fish- and animal farming industries more competitive and innovative by developing novel feed ingredients from local bioresources and ensuring efficient feed resource utilization. The centre also aims to develop methods for improved feed efficiency. These methods can be used in genomic breeding programs to produce more fish and meat with less feed.
A Norwegian Centre for Research-based Innovation (CRI)
Foods of Norway is hosted by the Department of Animal and Aquacultural Sciences at the Norwegian University of Life Science’s Faculty of Biosciences.
CRI status was awarded to Foods of Norway by the Research Council of Norway in November 2014 as one of 17 new centres under the CRI scheme. Foods of Norway officially started 1 September 2015 and will run for eight years. The centre is funded primarily by the Research Council of Norway, as well as by NMBU and industry partners.
The main goal of a CRI is to strengthen innovation in the business sector through investing in long-term research conducted in close collaboration between research and development companies and strong research environments with international networks.
Organization and partners
Foods of Norway is a cross-disciplinary research centre involving researchers, MSc students and PhD students from three faculties at NMBU. The centre has an extensive network spanning leading industry companies, research institutions and academia, in Norway and abroad.
Foods of Norway is led by Professor Margareth Øverland. The centre’s main administration is located at the Faculty of Biosciences, NMBU.
General description of the research
Research and development in Foods of Norway is organized in six integrated work packages:
- Development of novel feeds and processing (bio)technology
- Impact of novel feed ingredients on growth performance and nutrient utilization
- Impact on fish and animal health
- Impact on food quality
- Develop methods to improve feed efficiency for genomic breeding programs
- Assessment of economic and environmental sustainability