News & events

Arendalsuka

Come taste our «woody» pork at Arendalsuka!

Learn more about how spruce trees can become a sustainable feed ingredient for our farm animals and have a taste of Foods of Norway`s pigs raised on timber.

Brankica Djordjevic

Hooked on fish health (and a healthy planet)

She knows a great deal about salmon. Researcher Brankica Djordjevic tests and evaluates how the novel feed ingredients developed by Foods of Norway affect salmon`s health and growth performance.

Foods of Norway`s trials have shown positive results so far in 2018.

Newsletter summer 2018

Wondering what`s new in Foods of Norway since 2017? Here are some not-to-miss highlights from an exciting half year. 

Skjermdump

Subscribe to our Newsletter!

Stay informed about what`s happening in Foods of Norway! Sign up to our newsletter, and we`ll keep you posted about our research and upcoming events.

Peng Lei studying cells from the fish gut in the lab at NMBU.

Studying cells to improve fish health

By analysing cells from fish used in Foods of Norway`s feed trials, Peng Lei aims to find out how novel feed ingredients are affecting fish health.

PhD-candidate Sandeep Sharma

From Indian oil to green fish feed in Norway

Working for a big oil company in India, engineer Sandeep Sharma longed for a more sustainable career-path. Three years later he is defending his PhD-thesis at NMBU with ground-breaking results on novel fish feed derived from seaweed and spruce trees.

The PhD candidate will assess the impact of novel feeds in monogastric animals like pigs.

PhD position in monogastric animal nutrition

NMBU`s Department of Animal and Aquacultural Sciences (IHA) is currently inviting applications for a 3-year PhD position in monogastric animal nutrition and feed ingredient processing. 

Jon Funderud, CEO Seaweed Energy Solutions AS

Kelp breeding – Norway`s next salmon adventure?

The sugar kelp is a «super-organism» that can be used in animal feed and a wide range of other important products. Still, genetic improvement is required to make cultivation more profitable. A new spin-off from Foods of Norway aims to make this happen. 

Salmon

PhD position in fish nutrition

NMBU`s Department of Animal and Aquacultural Sciences (IHA) is currently inviting applications for a 3-year PhD position in fish nutrition. 

Skogeigarforbundet lagar film om Foods of Norway

Forest owners excited about woody pig-diet

Piglets thriving on a new ‘woody’ diet represent a big opportunity for the forest industry. Foods of Norway`s piglets and researchers will soon be starring in a film made by the Norwegian Forest Owners’ Federation.

Innovation through partnerships

 

To attract industrial partners, research institutions should aim to be creative, practically inclined and on top of their game, says Foods of Norway partner Borregaard AS. 

Margaretg Øverland speaking at Feed Protein Vision 2018 in Amsterdam

Great interest in Foods of Norway

The interest and feedback have been overwhelmingly positive, says director Margareth Øverland after promoting Foods of Norway at an international conference in Amsterdam.

 

Innovasjon

Invitasjon til frokostseminar 9. mars 2018

Samarbeid mellom forskning og industri. Hvordan fange opp innovasjonspotensialet i forskningen og gjøre det attraktivt for industrien å bidra? 

griser

Senior researcher position in animal nutrition

Foods of Norway is currently inviting applications for a full-time, 5-year senior researcher position. The research project involves evaluating novel feed ingredients in diets for monogastric animals and farmed fish.

Forskningstorget 2017.

Newsletter 4 2017 Foods of Norway

2017 has been a productive year for Foods of Norway. This newsletter gives you an update on some of our research and outreach activities.

We would like to take this opportunity to wish you all the best for the holiday season!

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Yeast in diet for weaning pigs

For piglets, the time around weaning is very stressful. Away from their mother, they have to adapt to other feed than milk. Could the use of yeast as a highly digestible protein source ease gastro-intestinal problems like diarrhea in newly weaned piglets?

Marta Perez de Nanclares Fernandez

Invitation - PhD defence and Foods of Norway seminar

Opportunities and challenges using rapeseed as a feed ingredient for pigs.

Microdissection gives a more precise understanding of what is going on in the gut.

The Gut Detectives

Foods of Norway aims to feed fish and farm animals using new ingredients produced from trees and macro algae. A shift to novel feed, however, is no quick fix. Detailed high-resolution studies of individual animals are performed to detect effects. Many of the answers can be found in the animal gut.

NMBU-forsker Liv Torunn Mydland.

Research to improve grass silage quality and digestibility

100 farms all over Norway are involved when Foods of Norway and TINE collaborate to improve the nutritional quality of forage.

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SINTEF and NMBU join forces on seaweed

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.

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Can piglets eat trees?

Our research has recently demonstrated that salmon thrives on a feed with proteins derived from trees. How will small pigs react?

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ERA-Net boosts NMBU’s nutrition research

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.

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Foods of Norway visits Chile for mutual knowledge exchange

Researchers from Foods of Norway visit the University of Chile 11-18 November. The aim is to maximize the use of biomass.

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Environmental challenges aggravate the negative effects of a plant-based diet in fish

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.

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What characterizes a feed-efficient fish?

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.

Beneficial research collaboration between Foods of Norway and Chile

Sandeep Sharma and Cristina Ravanal have worked intensively together for one month, exchanging insights in enzymology, fermentation and chemical characterization of seaweed.

Fish feed for food security

Seminar 27.10: Fish feed for food security

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".

 

In 2016, SES will produce 30-40 tons of macroalgae.

Boom and boost for seaweed in the North Atlantic

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.

Fish meal

Feed meal with 5 percent macroalgae

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.

NMBU researcher Vincent Eijsink.

Innovative enzyme research

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.

Theo Meuwissen

Developed genomic selection – honoured with prestigious award

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.

Kiira Vuoristo and David Lapeña Gomez will be using the new biorefinery.

Small-scale biorefinery ready for trials

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.

Professor Margareth Øverland at NMBU was invited to talk at the GFIA Conference in Abu Dhabi.

Aquaculture can feed the world

Aquaculture is by far the most efficient form of animal food production and can play a key role in feeding the World in a sustainable way.

Grisen fôres i dag hovedsakelig opp på importert soya.

Pork ribs get greener

Imported soya is used as one of the major protein sources in diets for pigs. But now pigs will become more environmentally friendly.

David Lapeña Gomez has just started on his PhD linked to Foods of Norway.

From food waste to valuable products

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.

NMBUs rektor, Mari Sundli Tveit og Senterdirektør for Foods of Norway, Margareth Øverland, jubler over avspark for NMBUs første senter for forskningsdrevet innovasjon (SFI).

Successful kick-off for Foods of Norway

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.

Bioraffinery

Partners ready for Foods of Norway

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.