Publikasjoner og ansvarsområder
Innovation report: Food Waste Management
Surimi value chain in India: A strategy for improved resource utilization.
A Strategy for improved temperature control in the supply chain and processing stages of Surimi cold chain in India.
ReFood and ReValue – two Indo-Norwegian research projects
A Strategy for improved temperature control in the supply and processing stages of Surimi cold chain in India
Supply of raw material (fish) to the land-based Surimi processing plants in India involves harvesting of various fish species by motorized boats, mainly from the Arabian sea. The catch is stored in compartments with ice for the trip duration of average 10 days. The raw material changes hand at the d...
Surimi value chain in India: A strategy for improved resource utilization
In India, the supply stage of surimi value chain starts with fish harvested in sea by small boats and is completed when either whole or headed-and-gutted fish reaches the surimi processing plant. The identified critical factors which play a crucial role in maintaining fish and rest raw material qual...
Refrigeration to prevent food losses
Globally, it is estimated that 1.3 billion tonnes of edible food are lost every year, which is one-third of the food available. Food is lost throughout various stages of the food supply chain (production and harvesting, postharvest handling, processing, distribution and consumption), but where the m...