Food science covers the nature of foods and the changes that occur in them naturally and because of handling and processing.

The field is multi-disciplinary, involving chemistry, biochemistry, microbiology, nutrition, sensory science, food engineering, as well as consumer sciences to give one the scientific knowledge to solve real problems associated with today's and tomorrow's food systems. The basis of food science lies in an understanding of the chemistry and microbiology of food raw materials and the reactions their components undergo during processing and or storage. Therefore, a complete understanding of processing and preservation methods is required, including primary handling, chilling, smoking, drying, freezing, pasteurization, and novel food processing technologies.

 

Food Science Research Group

The research group has extensive experience with research within the entire blue value chain, focusing on nutritional and chemical quality of marine raw material, with particular emphasis on lipids andproteins, and how these changes during processing, and can be incorporated into foods. The research group also has broad experience in sustainability assessments, and food system approaches (chairing the multidisciplinary NTNU Food Forum, multi-actor-projects and board memberships in European food policy fora) and regulatory framework. NTNU is a member of industry clusters and involved in annual events with citizens. The Food Science Research Group is strongly involved in the multidisciplinary bachelor- and master- programs “Food Science, Technology and Sustainability” educating candidates that will engage as food actors and key agents to solve the complex challenges the food system is facing. Approximately 40 bachelor students and 15 master students graduate each year.

 

Role in the Up4Food project

 

NTNU as the coordinating partner of Up4Food, will take charge of the data management in collaboration with all partners. Additionally, we will jointly oversee the dissemination and communication plan together with ANSES.

 

Scientifically, NTNU will conduct a comprehensive mapping of the resource availability of pelagic side streams in Norway. Our approach involves processing side-streams from pelagic fish, such as herring and mackerel, utilizing methods including thermal extraction, ionic liquids extraction, enzymatic hydrolysis, filtration, and precipitation to recover proteins and lipids. These ingredients will undergo testing in different model products such as microcapsules and emulsion gels. We will characterize the chemical composition, nutritional value, and safety of both the raw materials and extracted ingredients, ensuring alignment with EU standards. Detailed sensorial evaluations of selected ingredients will also be conducted, with further processing for ingredients to fulfil the requirements will be evaluated. NTNU will assess ingredients stability and food safety under different storage conditions.

 

Furthermore, NTNU will. In collaboration with IBA, incorporate selected ingredients into different food matrices for enhanced nutritional value. The resulting food concepts will undergo rigorous characterization for nutritional properties, digestibility, bioavailability, and sensory attributes.  The most promising model foods will then be scaled up to pilot scale at both NTNU and IBA, with ongoing assessment and correction of any deviations during the up scaling process. At least two food concepts will undergo validation and sensory testing with a wider consumer panel in Romania, Norway, and Ireland to gauge acceptance. Our research will also delve into the impact of storage conditions on food safety aspects, comparing results with established EUs threshold limits.

Moreover, NTNU will evaluate the potential sustainability of the proposed food products, using the Sustainable Development Analytical Grid (SDAG) tool, analyzing environmental, sociocultural and economic dimensions of sustainability within a food system perspective. We will estimate the effect on food waste and loss, by material flow analysis and explore opportunities for circular and sustainable practices in upscaling production to industrial scale. Since these resources have a varying degree of perishability, we will introduce and test our new innovative flow analysis on the selected value chains. To assess the environmental performance of the developed production lines, we will conduct life cycle assessments (LCA) of ingredients and model foods, comparing them with existing market products.

Finally, NTNU will actively raise debates for improved food policy development and ensure that the activities are in line with the current food policy development. We will follow closely the policy work and raise debates on relevant and important topics for succeeding in improved utilization practices and foster sustainable food systems.

 

 

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