| Creating value with applied research | 3 |
| Keeps salmon fresh for 20 days | 7 |
| Big losses on variable quality | 8 |
| Measure quality, save money | 9 |
| Salmon that don’t tempt lice | 10 |
| Nutrition in ready-to-eat meals | 11 |
| Removing Listeria with steam | 12 |
| Packaging method decides colour | 13 |
| New aquaculture revolution? | 14 |
| Better measurement of shelf life | 15 |
| Wanting hen back on the menu | 16 |
| Proteins influence pellet strength | 17 |
| 22% extra for line caught | 18 |
| Hunting for the perfect berry | 19 |
| Better control of environment | 20 |
| Big spin-offs from aquaculture | 21 |
| New method kills pathogens | 22 |
| Whole grain diets combat bacteria | 23 |
| Studying fish health via genes | 24 |
| Stops sexual maturation in cod | 25 |
| New book about live storage | 26 |
| Controlling fish oil quality | 27 |
| Keeping a lid on cured sausage | 28 |
| A taste of seafood souvenirs | 29 |
| Which food fills you up? | 30 |
| Breeding fearless farmed fish | 31 |
| Resisting lice is top priority | 32 |
| Beta-glucan and immune defence | 33 |
| Data that provides direction | 34 |
| Taste interaction in meals | 35 |
| Seeking optimal salmon diet | 36 |
| Purse seine fleet can add value | 37 |
| Fishing luck in a tube | 38 |
| Facts and figures | 39 |