The future prospects for value creation from seaweed are promising. Innovation and commercialization depend heavily on collaboration across sectors. Foods of Norway and SINTEF Ocean will continue to exchange knowledge on seaweed.
Out of 29 submitted full proposals, “SusPig” has been approved by the ERA-Net SusAn Co-funded call. “To be part of this cross-sectional, international consortium is a great boost for the NMBU”, Margareth Øverland says.
Aquaculture diet has become increasingly plant based. In addition, the industry faces environmental changes. Recent findings in salmonids when the two challenges are combined, give cause for concern.
By 2030, more than 50% of all fish and seafood products will originate from aquaculture. One way to increase production is to select the most efficient animals. Hanne Dvergedal is developing a direct selection method, focusing on genetic selection.
Sandeep Sharma and Cristina Ravanal have worked intensively together for one month, exchanging insights in enzymology, fermentation and chemical characterization of seaweed.
We are pleased to invite you to the seminar: FISH FEED FOR FOOD SECURITY. The seminar will be held in conjunction with Peyman Mosberian Tanha’s defence for his PhD degree on Friday October 28. The title of his thesis is "Interactive effects of dietary and environmental challenges on digestive function and intestinal homeostasis in rainbow trout".
Foods of Norway partner Seaweed Energy Solutions (SES) is a pioneer in Norwegian macroalgae production. Today, the value creation from macroalgae is 1.5 million NOK. By 2050, the estimates are 40 billion NOK.
Small, black dots in the pellets feed meal are the visible signs of feed containing 5 percent macroalgae recently produced at the Center for Feed Technology (Fôrtek). Foods of Norway’s Master Student Rouzbeh Keihani follows the process closely.
Two new studies published in Science and PNAS (Proceedings of the National Academy of Sciences of the United States of America) describe innovative enzyme research which can revolutionize biorefinery processes. Foods of Norway’s professor Vincent Eijsink is one of the authors of the two scientific articles.
NMBU-professor Theo Meuwissen has had a major impact on the genetic improvement of livestock and crops. On May 1st he receives the John J. Carty Award for the Advancement of Science in Washington DC.
Processing technology is essential to develop novel feeds. Kiira Vuoristo has been responsible for developing NMBU’s new fermentation platform. “The platform is ready to be implemented and we can soon start our first trial”, she says.
To reduce the carbon footprint of pig feed and improve food security, researchers at NMBU are testing new types of feed. The aim is to investigate if some pigs have genes that enable them to thrive on a more Norwegian-inspired diet with ingredients such as spruce trees and algae.
Norway alone generates annually 701000 tons of wet organic waste. We call it waste, but really they are valuable co-products that can be turned into valuable resources. Foods of Norway aims to upgrade co-products from meat and salmon to valuable products.
Foods of Norway was launched on October 8, the first Centre for Research-based Innovation (SFI) for the Norwegian University of Life Sciences (NMBU). – I am so happy, so proud, said Mari Sundli Tveit, rector of NMBU.
September marks the official opening of Foods of Norway where researchers and industry partners will collaborate on how Norway’s extensive bioresources can provide a basis for novel feed ingredients.
