Norwegian Institute of Food, Fisheries and Aquaculture research


Nofima undertakes research to address the R&D needs of the food, fisheries and aquaculture industry. The food research division is based in ├ůs, 30km south of Oslo, and next to the campus of the Norwegian University of Life sciences. Our work spans the entire value-chain from raw food components to the end consumer.   We have research groups centred on the themes of food and health, food safety, sensory and consumer science, and food processing.

The food and health research group has strong expertise with food related carbohydrates, biopolymers and in vitro model systems. The role of dietary fibre (NPS), in particular beta-glucan, in the maintenance of human health is a major part of our research. We are currently working on the bioavailability and immunomodulatory effects of NPS and its role as a substrate in colonic fermentation and maintenance of health. A central feature of this work is the development of new analytical methods to facilitate mechanistic understanding of health effects.

Contribution to Fibebiotics project

We will:

  • Collect, define and prepare NPS to be used in biological testing (in vitro, ex vivo and clinical trials).
  • Characterise NPS
  • Monitor NPS and their degradation products in biological samples
  • Design functional foods containing NPS including sensory analysis
  • Undertake sensory analysis of functional foods containing NPS including
  • Develop in vitro cell line test systems for innate immunity and epithelial barrier systems
  • Assess possible NPS uptake




Svein Knutsen

Phone: +4764970334

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