The SINTEF Group is the largest independent research organisation in Scandinavia, close to 2000 highly qualified researchers from 50 countries. The SINTEF Group generates new knowledge and solutions for customers, based on research and development in technology, natural sciences, medicine and social sciences. SINTEF Fisheries and Aquaculture (SFA) is one of nine research institutes within the SINTEF group.
SFA has during its ten years of activity established knowledge and broad competence in the field of the utilization of renewable marine resources. SFA contributes to solutions along the whole value chain - from biological and marine production, aquaculture and fisheries to processing and distribution.
SFA is located together with parts of the Norwegian University of Science and Technology (NTNU) in the Sealab facilities at Brattψra Quay in Trondheim (Norway). SINTEF Sealab contains a modern process hotel for processing of raw marine products and a process laboratory for the production of marine fry.
SFA comprises five research departments and 115 researchers. Some of the research fields for the five departments include:
Aquaculture technology - Open cage technology and operations, land based production, traceability.
Fisheries technology - New vessel concepts, fishing gear and operations.
Marine resources technology Technologies for cultivation of new species and juveniles, marine bio prospecting, systems biology.
International projects and consulting Establishing of large international projects and research based consultancy.
Processing technology- Cost effective processing, development of new concepts and automation, byproduct utilization, lipid technology and authentication.
The department of Processing technology works mainly in following research areas:
First handling technology, with current research subjects:
Rested harvesting (stunning and killing methods)
Grading and sorting of fish
Effect of different catching methods
Transferring fish (both live and dead fish)
Onboard handling concepts (gutting/bleeding/chilling
Automation, with research activities within:
Automated quality sorting of fish by using machine vision and sensor technology
Automation technology for effective processing of skin and boneless products and new product possibilities
Automated and controlled raw material treatment and slaughter
Food and consumer safety, involved in research within:
Seafood authentication by NMR, DNA and protein analyses techniques
Development of new methods to estimate enzymatic activity in fish
Studies of the relationship between protein composition, protein expression and flesh quality