Won the Innovation Award at Campus s Eivind foam Norum Keep-IT Technology is the winner of the Inno

Won the Innovation Award at Campus s Eivind foam Norum Keep-IT Technology is the winner of the Innovation Award 2013 in the Campus Hill. Winner foam of the Innovation Award 2013 Keep-IT Technology AS. Researchers and entrepreneurs behind the company foam has succeeded in cracking the code of a major global problem. Each year, namely thrown thousands of pounds of food. - There is a lot of hard work behind such a price, said a smiling Minister Kristin Halvorsen when she revealed the winner. - On behalf of everyone in the keep-IT who has struggled with a good idea for many years, it's incredibly nice to receive such an award. To drive the development is not only good days. There are days where one gets results and days where you do not see any results. It's about not giving up if one wants to create something says, Christian foam Salbu Aasland foam who is general foam manager of Keep-IT.
It is the commitment of all the staff that allows us fr a price like this, says Christian Salbu Aasland who is general manager of Keep-IT. The award was presented by Minister Kristin Halvorsen foam under Vrkonferansen AKVA2013 at UMB. Photo: Gisle Bjrneby The staff is the engine Laureate emphasizes that it is strenuous efforts over a long time from the employees who deliver results. - I thank UMB and NVH for all your assistance over many years together with Innovation Norway and the Research Council. The job is done by everyone in the Keep-IT. Without this effort, we had not managed any work around utviklingen.Vi foam have incredibly talented staff, says Salbu Aasland. About the product The winner has developed a durability indicator that measures the remaining shelf life of, among other foods. The indicator is a sticker attached to the fresh / chilled food products, and records the combination of temperature and time the food is exposed. The indicator helps us get to know more about the food's condition, and so ensured product quality throughout the value chain. foam The company has a great future value creation potential, market and collaborates foam with major leading food companies. In addition, those related to the strong financial investors. The technology is based is well protected. foam Behind today's companies are researchers from the University of Life Sciences. These are scientists: Britt Salbu, Per Olav Skjervold, foam Petter Heyerdahl, Marit Nandrup Pettersen, Therese Faye and Helge Lien. Very first time The Innovation Campus Ås awarded for the first time in years. The price is 100 000, and is funded by Innovation Norway. The award goes to a scientist, research group or company arising from Campus Ås, and that in the best possible manner has the ability to apply and see the possibilities for research in a commercial context. Innovation Award: foam 13 candidates and six finalists Secretariat foam received 13 applications from all over campus. Six of these were selected as finalists and presented themselves for the main jury. Ivar G. Karlsen Chair of Innovation Norway Oslo, Akershus and Østfold was head of the jury. The finalists are: Salma Salmon, Keep-It Technology foam AS, DiaGenic foam ASA, Zeracryl foam AS, Geir Kolberg Knudsen and Øystein Evensen. The assessment criteria: - The ability to apply and see the opportunities for research in a commercial context - The research will contribute to increased value in nærings-/samfunnsliv The six finalists: Keep-It foam Technologies AS Keep-it shows the correct durability by measuring both time and temperature a food is subjected. The small indicator attached to the food's foam packaging, and counting the number of days of shelf life is up. It helps reduce the disposal of good food. Durability indicator Keep-it gives all stages from producer to consumer a good opportunity to ensure that the quality of a food is optimal. Behind the patented food indicator are 10 years of research. Syntech AS (working name Flycatchers): Control of pests contribute to better quality and less wastage of crops and produce. Syntech manipulate insect behavior and reducing the number of insect pests in fruit, protein crops and stockfish industry. Everyday life for apple fruit moth, pea moth and bottle flies have thus been far tougher. In a four-year research showed 60% reduction in damage to stockfish! Patent protection is sought and commercialization strategy foam for odor traps are developed. Zeracryl AS researchers at the firm Zeracryl AS has developed a method that reduces the amount of acrylamide in fried potato products. By using lactic acid bacteria have managed foam to achieve a reduction of up to 90 percent. The technology can help improve foam public health since it is proven said