Eirin Bar

Norwegian University of Science and Technology | NTNU · Department of Biotechnology and food science

Sustainable food production along with food security and safety demands attention. Reducing the undiagnosed impacts of the food processing sector contributes to the transition towards a more sustainable food production system. Consequently, food processing technologies and production planning should be developed or modified with caution to align wi...

This study proposes a conceptual framework that aims to gain insight into the integration of the sustainable development goals (SDG) within the Norwegian salmon value chain (NSVC). The proposed framework was developed by applying the systems engineering six-step method and validated through empirical findings from the NSVC. The framework’s applicat...

The growing world population and the growing need for food are raising the importance of more efficient and sustainable food production systems. Food loss is a significant global challenge and a major stressor on natural resources. True assessment of food loss is a precursor to its reduction. This study aimed to assess the actual food loss in the N...

The United Nations 2030 Agenda for Sustainable Development set the target of halving per capita global food waste and reducing food losses, including post-harvest losses. Food loss is a significant global challenge rising from the decrease in food quantities available for human consumption because of decisions and actions taken by food manufacturer...

Since its beginning in the early 70thies, the fast growing Atlantic salmon aquaculture industry in Norway has been and still is an object for research across numerous disciplines and research fields. This article presents an overview of the research studies applying Material Flow Analysis (MFA) based methods on Norwegian Aquaculture of Atlantic Sal...

The soluble gas stabilization (SGS) technology has been proven beneficial for prolonging the shelf life of muscle food such as red meat, white meat (chicken fillet) and seafood. According to research in this area, it is shown that exposing the food samples to carbon dioxide (CO2) before packaging increases the shelf life and preserves the quality o...

The aquaculture industry in Norway produced 1.3 million metric tons of fish in 2014, and further expansion is expected if the main sustainability challenges related to production and operation are mitigated. Major biological, operational and environmental challenges are parasite infection, fish escape, fish health, human injuries and fatalities. Th...

Purpose Practically all salmon fillets produced in Norway are trimmed clean of unwanted fat, bone remnants and other defects according to customer requirements. In today’s modern salmon-processing plants, the trimming operation is performed by a combination of automated trimming machines and manual post-trimming. Manual post-trimming is necessary...

The fish processing industry is currently shifting from being heavily manual labor-based into automation of most of the operations along the processing line. This paper reports on a case study of fish processing equipment-producing companies and seeks to investigate how green innovation can be integrated within the activities of the companies to se...

Purpose – The purpose of this paper is to describe a new slaughter line for industrial slaughtering of salmonid fish. Traditionally, slaughtering of farmed salmonids – salmon and rainbow trout – was done manually by bleed cutting with knives. Using the new slaughter line that includes 3D machine vision and a bleed‐cutting robot, slaughtering is alm...