Research group: Product quality

Magny S. Thomassen

Research group: Product quality

Product quality has for years been an important field at the Department of Animal and Aquaculture Sciences. However, the issue used to be dealt with directly by the respective animal species groups. Now, the department's expertise within the field has been gathered in the "Product quality" research group. The group consists of scientists with an extensive background in a wide range of areas, and several PhD students.

The quality of animal products can be divided into the following categories:

• 
  
• Nutritional quality


• Sensory quality


• Hygienic quality


• Technological quality


• Ethical quality

The project quality group aims to be an interdisciplinary arena for quality research at the Department of Animal and Aquaculture Sciences. This shall be achieved by increasing the focus on product quality and facilitating cooperation on quality-related issues. The group has close links to Norwegian and international research environments working on product quality.

Product quality is an issue of considerable current interest, and a rapidly expanding area of research. Current developments related to this research include the development of local foods and high-quality niche products, the increasing focus on the link between food and human health, and the quality improvement of 'ordinary' food products. Ongoing projects include quality improvement in the fish farming industry, pork quality, beef tenderness, developing new and promising products from goat and sheep meat, and various activities in the field of human nutrition and human health.

Leader: Magny S. Thomassen


Updated: 14.02.06
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