This is Nofima Europe’s largest institute for applied research within the fields of fisheries, aquaculture and food. Helga Næs, Research director Food safety and Quality

Facts about Nofima National food research institute, established on January 1, 2008 Comprises the former Akvaforsk, Fiskeriforskning, Matforsk and Norconserv Target markets: Food industry and aquaculture and fisheries industry Employees: approx. 475 Turnover in 2010: NOK 464 million Head office: Tromsø Owners: –State (Ministry of Fisheries and Coastal Affairs): 56.8% –The Agricultural Food Research Foundation: 33.2% –Akvainvest Møre og Romsdal: 10 %

Organisation

You will find us here Tromsø: Head office, laboratories, pilot plant, freshwater and seawater research station, databases Averøy: Seawater research station Sunndalsøra: Laboratories, freshwater and seawater research station, recirculation aquaculture system, X-ray laboratories Bergen: Feed technology centre, BioLab, pilot production plant, molecular distillation plant Ås: Laboratories, processing equipment, pilot plants Stavanger: Pilot plant, experimental kitchen, laboratories

Research areas Aquaculture –Breeding and Genetics –Nutrition and Feed Technology –Fish Health –Production Biology –BioLab Fisheries, Industry and Market –Consumer and Marketing Research –Industrial Economics and Strategic Management –Seafood Industry –Processing Technology –Marine Biotechnology Food Science –Food and Health –Raw Materials and Process Optimisation –Consumer and Sensory Science –Food Safety and Quality

Food Science Food and Health Optimisation of products and meals in relation to health-related quality Consumer and Sensory Science Understand sensory perceptions through knowledge about food and humans Create business opportunities and contribute to value creation in the food industry Food Safety and Quality Contribute to safe food, optimal shelf life, reduced waste and efficient distribution Raw Materials and Process Optimisation Competence with raw materials, efficient production, monitoring and control

Food Safety and Quality Contribute to safe food, optimal shelf life, reduced waste and efficient distribution Elimination of bacteria in the production environment and food Biofilm, resistance, survival and growth in relation to stress factors, packaging The useful bacteria Starter cultures to improve the quality Inhibiting cultures to make the product safe Probiotics Production organisms for enzymes etc. Knowledge about primary metabolism Dynamics between bacteria in microbial communities Molecular methods for studies of microbial communities in food, humans, fish and animals Sustainable packaging for optimal shelf life and reduced food waste Interaction between product, packaging, packing method and external factors

PILOT PLANT FACILITIES AT CAMPUS ÅS One of the major challanges faced by today`s manufactureres is the ever – increasing demand for new and better products. To survive and prosper in this fast moving industry, research and R&D activities must be efficient and cost effective. An updated state-of-the-art pilot plant facilities for foods make Campus Ås a national and international outstanding food arena for process development, safety, quality assurance, research and education.

Pilot plant Facilities for food processing at Campus Ås Infrastructure proposal ES projectnr UMB is project owner and Nofima formal partner Projectleader: Elling Olav Rukke, University of life sciences (UMB) Other Partners: The Norwegian Veterinary Institute, Norwegian School of Veterinary Science, Bioforsk (Norwegian Institute for Agricultural and Environmental Research)

Updating the processing facilities at Campus Ås

at Campus Ås. Infrasr ES projectnr Pilot plant Infrasructure proposal ES projectnr Total requested sum for updating food pilot plant facilities Estimated prices in NOK 1 Equipment for milk and dairy science Equipment for meat, fish and packaging science Equipment for fruit, vegetable and cereal science Equipment for by-product science New Facility and equipment for Pathogen science Requested total sum Granted sum Pilot plant Facilities for food processing CAMPUS ÅS, E.O. Rukke

Patogen pilot plant - background and needs Early nineties: -A need to study survival and growth of patogens in dry fermented sausage -E. coli O157, O103, O110.., Salmonella, Staphyloccus, etc Restricted to experiments in model systems ”Tube-sausage”

: Rebuilding of the P3 lab by Nofima installing a mini dry fermented sausage production - new opportunities Move from model systems to real industrial production i small scale Grinding of meat, addition of pathogens, filling in casings, fermentation and ripening in climate chamber.

EHEC-outbreak in Norway - E. coli O103 E. coli O people got ill – 10 Hemolytic uremic syndrome (HUS) – 1 death

The main result from FermSafe: An additional step of 43 0 C i 24 timer after ripening is most efficient in reducing presence of E.coli.

Pathogen pilot plant at Campus Ås – study survival and growth of pathogenic microorganisms i food and food production equipment/environment during realistic conditions. - 9 mill NOK from the Reseach Council of Norway - INFRASTRUCTURE programme - to build an unique Pathogen Pilot Plant m 2 at Nofimas is under construction - Accessability for scientific research, education and contract work - study pathogenic microorganisms in food and food production systems. Able to work with a lot of different raw materials, prosessing methods, packaging and storage. In addition cleaning and desinfection can be studied. We want to meet the needs and be an European facillity. Contact person:

Proposition to the Storting (Bill) – Prop 1S (2011 – 2012) According to the government, food is a prioritized area of research The Ministry of Agriculture and Food have decided to establish a strategic program focusing on Production of safe food of good quality and contribute to reduced waste and enhanced exploitation of resources –Nofima programme leader –Proposal to Research Council of Norway 30 th May –Build research activities towards the Pathogen pilot plant –Strengthen the collaboration between research institutions –5 mill NOK in 4-5 years

The Pathogen Pilot Plant will contribute to: strengthening and developing Campus Ås to a core competence center at high scientific level both nationally and internationally within strategic and prioritized areas –give new and important knowledge on behavior of microorganisms, identifying critical control points and avoiding future food poison outbreaks. The pathogen pilot plant is being built for working with class II (e.g. Campylobacter jejuni, Salmonella spp., Listeria monocytogenes, Staphylococus aureus) and class III (e.g. Enterohemorrhagic Escherichia coli) pathogens. from the industries and consumers’ perspective the plant will constitute a facility for testing of new products and processes –equipped for meat, dairy, fish, vegetable and cereal production, and will be able to support the food- and feed sector through the entire process of product development, from research, experimentation with recipe formulation, shelf-life, monitoring, quality control and improvements, verification of food safety, to testing and packaging. The pilot plant will contribute to synergies between disciplines such as health, nutrition, food safety and sensory science

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