NCE Culinology
Strenghtens knowledge and innovation
The main objective in creating NCE Culinology is to strengthen the knowledge platform and capacity for innovation in the field of gastronomy and culinary diffe-rentiation for the benefit of Norwegian food production. The food cluster in Rogaland has deep historic roots in the production of agricultural-based food and seafood. In addition to a strong production side, the district has an acknowledged culinary environment and a well established network in which industry, R&D institutions and the public authorities are working in close colla-boration to develop the industry.
Photo: Pål Bugge/Innovation Norway
Initiatives & Projects
The guiding principle throughout the entire project period will be clarity in the building up and dissemi-nation of knowledge. This will be achieved by means of four main activities:
- Basic knowledge
- Coordination – innovation-oriented R&D projects
- Innovation practice
- Other cluster-strategic common activities
Strategy & Objective
NCE Culinology will function as a professional catalyst and will be measured on its ability to increase the level of innovation and upgrade the professional and market-oriented skills within and between operators in the food and meal industry cluster. The objec-tive is to further develop the quality of raw material production, specialize processing and increase value creation per investment factor.
Background
The development of market and framework conditions reveals two clear lines of development in the food market. Firstly, Norwe-gian food producers and suppliers are exposed to increasingly tough international competition both in Norway and abroad as far as pricing, quality and character. Secondly, the quality requirements for raw materials, traceability, ingredients, product charac-teristics, production conditions, profiling and market orientation are becoming increasingly demanding. This not only applies to skills within the typical culinary market segments, but also within the more volume-oriented grocery trade. It is becoming increasingly clear that the culinary dimension and the need to differentiate products are critical success factors at corporate level.
The vision for NCE Culinology is to raise the production environment in Rogaland and Norwegian food production to the top level in the European food quality markets in the next 10 to 15 years.
The NCE Culinology partnership is formalized through business agreements between leading companies within the industry.
Contact:
NCE CULINOLOGY
PO Box 8034 Postterminalen
NO-4068 Stavanger, Norway
General Manager: Ms Anne Siri Høiland
Tel: +47 91 10 36 72
E-mail: ash@nceculinology.no
Website: www.nceculinology.no