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18.08.2008The Global Salmon Success
Norway delivers about 800 000 metric tons of salmon to the world annually. Two factors, innovation and making production processes more effective, have made Norway world’s leading producer of salmon.
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18.06.2008Bullying on the menu
The restaurant business is twice as prone to bullying as other businesses. And apprentices are particularly vulnerable.
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31.03.2008Eat Yourself Healthy
It is not enough to choose healthy foodstuff if you are to eat healthily. You also have to pay attention to how the food is prepared, Wenche Frølich says, who is professor at the University of Stavanger.
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28.03.2007A Meal is More than Just Food
All sense impressions influence the experience of a meal when we go to a restaurant. Research carried out by associate professor Kai Victor Hansen at the University of Stavanger shows that dirty menus and waiting for the check may harm the enjoyment.
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20.12.2006Collaborating to boost fish sales
Norway is a world-class fish farming nation, producing some 40 per cent of all farmed salmon. Researchers at the University of Stavanger now want to make it the best at seafood marketing – in partnership with foreign specialists.
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29.10.2006Research prize for Ragnar Tveterås
Professor Ragnar Tveterås at the University of Stavanger has been awarded the 2006 Scana research prize for his many publications and ability to communicate research findings beyond a narrow academic circle.
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Food is a subject which can be approached from many angles, including biology, chemistry, economics, company development and health, and is a priority area for research at the UiS.
This work aims to acquire, process and develop knowledge in order to establish a research community with a high international standing.
Research is pursued through a collaboration between various faculties at the UiS, regional research institutes and industrial players.
Contact: Helge Bergslien
