Newsletter 1 2015 Foods of Norway

  • Kick-off for Foods of Norway on October 8th.
    Photo
    Håvard Simonsen

This is the first newsletter from Foods of Norway to update you on progress and events during 2015.

Newsletter 1 2015 Foods of Norway

About Foods of Norway:

Foods of Norway is the first Centre for Research-based Innovation (SFI) at the Norwegian University of Life Sciences. Foods of Norway will help fascilitate the transition to a bioeconomy and find solutions that can address one of the major challenges faced by Norway’s fish farming and livestock industries: the dependency on imported feed ingredients, such as soy.

The aim is to develop new, innovative biorefining techniques to convert natural bioresources, such as trees, macroalgae, grass and wet organic co-products into high-quality feed ingredients for fish and farm animals. To ensure more food from feed resource inputs, Foods of Norway has a special focus on breeding strategies to increase the feed efficiency and robustness of fish and farm animals.

 

Events:

Kick-off
Foods of Norway started up on September 1st and was launched at an open kick-off seminar on October 8th.

“This university is ready to be a cradle for innovation. What Foods of Norway is all about, is to make a difference – for society and for industry”, said Mari Sundli Tveit, rector of NMBU.

“Foods of Norway is an important and timely initiative, which can contribute to a more sustainable bioeconomy”, said Leif Forsell, Secretary General at the Ministry of Agriculture and Food at the kick-off seminar.

 

Board meeting
On the 27th of October Foods of Norway’s held its first board meeting. Here is the list of board members.

 

 

News coverage:

Media interest for Foods of Norway has been massive. On our web site you will find updated lists of electronically accessible news items from national media, international media and news from Foods of Norway.

 

Partners and people:

The Foods of Norway consortium comprises four departments at NMBU, five international academic partners and 18 partners in industry and innovation, representing forestry, aquaculture and agriculture.

Foods of Norway is divided into six Work Packages. The work package leaders coordinate the scientific work. Together they form the Research Management Group, responsible for the annual working plan and to advice on research planning, progress and quality control.

Foods of Norway encompasses many researchers. Here is a list of people at NMBU currently involved with research at the centre.

Three vacancies will be announced soon: a centre coordinator, researcher in animal nutrition/health and a research assistant. All vacancies will be published on our website: foodsofnorway.net.

 

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

Best regards,

Margareth Øverland

Centre Director

Published 18. December 2015 - 10:10 - Updated 23. May 2017 - 19:16