Aquaculture for all

R & D Management Course Aims to Unite Aquaculture Industry

Sustainability Education & academia +2 more

NORWAY - Nofima is collaborating with the University of Troms to run a course on management of Research & Development in the fisheries and aquaculture sector.

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On one hand, the course aims to get the seafood companies to work more strategically with research, development and innovation. On the other hand, it aims to help develop closer contact and interaction between research, industry and funding agencies.

The target group is small and medium-sized seafood companies. The course is particularly aimed at managers, mid-level managers and others who have or are intended to have responsibility for research, development and innovation.

Four two-day sessions

“Nofima will contribute with our experiences of industry oriented research. Through the course, the participants will gain knowledge, inspiration, new networks, start-up help and tools that may be useful in their own activities,” says Audun Iversen from the food research institute Nofima.

“The objective is to improve the companies’ ability to run their own R & D activities, and the course will also help to raise the industry’s expertise in commissioning research, so that research funding is spent on research that is even better adapted to meet the industry’s needs.”

The course will consist of four two-day sessions. The first and last sessions will be held in Tromsø, while the other sessions will be held in different parts of the country, depending where the course participants are from. The time frame of the course is approximately nine months, including preparation and examinations.

The further education provision will be offered by a team comprising Professor Peter Arbo and Researcher Kathrine Tveiterås from the Norwegian College of Fishery Science, Assistant Professor Sven Arne R. Pedersen and Associate Professor Kristin Woll from the Tromsø University Business School and Scientist Audun Iversen, Senior Scientist Bjørn Steinar Sæther and Scientist Torbjørn Tobiassen from the food research institute Nofima.

The educational provision is being funded by the Norwegian Seafood Research Fund (FHF). More information about the course is available from FHF and UiT.

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