Norwegian University of Science and Technology (NTNU)
Department of Biotechnology and Food Science. The project leader is Prof. Finn L. Aachmann. Aachmann is a part of the interdisciplinary research group NOBIPOL (Norwegian Biopolymer Laboratory) that has more than 50 years expertise in structure-function studies of polysaccharides and polysaccharide engineering. The department has state of the art labs for molecular biology, polysaccharide chemistry, rheology, biomaterial characterization, shared seaweed lab with SINTEF I and NMR.
Dep. of Biotechnology and Nanomedicine. The department has competence and state of art infrastructure of high relevance to the project and >25 years' experience in process development for national and international industrial companies (including Norwegian seaweed industry), experience in, and equipment for handling of biomasses in different scales, enzymatic treatment of biomasses and enzymatic tailoring and application development of polysaccharides.
Contact: Research Manager
SINTEF Ocean is a multidisciplinary research institute that contributes to innovation and industrial development along the whole fisheries and aquaculture value chain. The institute has extensive experience and infrastructure on industrial macroalgae cultivation, harvesting and preservation. A close cooperation with industry in many national and international project regarding cultivation and preservation of macroalgae has led to high knowledge on future challenges.
Contact: Senior Scientist
Norwegian University of Life Sciences (NMBU)
Faculty of Chemistry, Biotechnology and Food Science (KBM) and Faculty of Biosciences (BIOVIT) will be involved. The activities at NMBU will be coordinated by Prof. Svein Jarle Horn who is leading a research group (“Bioprocess Technology and Biorefining”, BioRef) at KBM.
Nofima has a specific research focus on food from both land and sea. Approved and registered facilities for food production are available as is a range of specialist equipment for food processing of cereals, fish, vegetable and meat where seaweed ingredients can be incorporated in traditional foods.
Contact: Senior Research Scientist Svein H. Knutsen
Møreforsking is a research institute aiming at performing industry-oriented research and development, research-based knowledge dissemination, as well as contributing to value creation and sustainable communities.