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A Meal is More than Just Food
(28.03.2007) 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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Collaborating to boost fish sales
(20.12.2006) 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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Research prize for Ragnar Tveterås
(29.10.2006) 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
