University of Bergen
- Bridging innovation and scalability: Extrusion advances at Nofima
23.04.2026 - New ingredients, old challenges
17.03.2026 - Doctoral degree in ATC about bacterial breakdown of feathers
08.12.2025 - Sustainable Feed with Algae: How Nofima Works
13.12.2024 - To Nofima after 11 years at Mowi
20.08.2024 - ATC-profile among 50 tech women in Norway
14.03.2024 - Salmon’s very own private chef is constantly looking for new ingredients
27.10.2023 - New fraction from insect meal tested in feed
10.10.2023 - Making food from byproducts and low-trophic raw materials
10.01.2023 - Report on future ingredients
16.11.2022 - Salmon feed is slowly changing
22.04.2022 - Dead bacteria in the fish intestine can originate from the feed
20.03.2022 - New knowledge about ballan wrasse feed
03.02.2022 - New research centre will contribute to more environmentally friendly fish feed
15.08.2021 - When will we eliminate soy from salmon feeds?
05.08.2021 - New ingredients fit for feed?
02.11.2020 - National algae plant opened
28.11.2016 - Nofima's sea urchin feed to be tested in Canada
14.11.2016 - Considerable investment in Norwegian feed technology infrastructure
03.07.2015