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Canadian researcher joins Foods of Norway’s important work on novel fish feeds

Canadian researcher joins Foods of Norway’s important work on novel fish feeds

With her extensive background in fish nutrition, Jamie Marie Hooft aims to find out how novel feed ingredients affect growth performance and health of fish. The researcher from Canada recently moved to Norway to join the centre for research-based innovation Foods of Norway at Norwegian University of Life Sciences (NMBU).

About Foods of Norway


About us


  • Foods of Norway is a Centre for Research-based Innovation (CRI) linking academia and industry at the Norwegian University of Life Sciences, funded by The Research Council of Norway and the centre's industry partners.

  • The centre contributes to growth and increased value creation in Norwegian aquaculture, agriculture and forestry by developing novel feed ingredients from blue and green biomass, and thereby alleviating the pressure on natural resources for human food production.

  • The centre develops novel feed ingredients from forestry, agriculture, and animal and marine by-products through research on bioprocessing and technology.

  • Foods of Norway aims to improve feed efficiency by developing new methods to improve feed efficiency of farm animals and farmed fish in order to produce more fish and meat with less feed.

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Contact information


Here you can find more info on how to contact the administration of Foods of Norway.

Visitor address:

  • Faculty of Biosciences
    Olaf Thesens vei 6
    Campus Ås

  • Faculty of Chemistry, Biotechnology and Food Science
    Christian Magnus Falsens vei 1
    Campus Ås
  • Veterinary Medicine
    Ullevålsveien 72
    Campus Adamstuen

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