We saw this in practice during Seafood Case Days at the University of Western Norway this week.
In collaboration with Lerøy Seafood and the University College of Western Norway (HVL), we at NCE Seafood brought together students from the master's degree: Innovation and Management to work on a real problem:
🌿How can kelp be positioned as an attractive food product – and become a natural part of the Norwegian table of the future?🌿
The students and the result? They delivered to the max!! In just a few hours, they came up with new products, business models and communication ideas that were both creative, feasible and inspiring. 👏
That is precisely why we are focusing on competence and talent attraction in the cluster.
Through initiatives like Seafood Case Days, we give our members access to the problem solvers of the future – and students get to test themselves on real challenges and opportunities in the seafood industry.
Ragnhild Beck Hestness and Hallvard Johan Jacobsen from Lerøy Ocean Harvest gave us an informative presentation about kelp production and how the company already has great capacity and expertise in the area.
It was also incredibly exciting to hear Lena Vögele talks about Lerøy's work with innovation – and why collaboration with students and academia is important.
The case was introduced by Synnøve Alise Furnes from us at NCE Seafood , former HVL student – who now got to be a bridge builder between students and the industry.
Many thanks to Lerøy Seafood , Western Norway University of Applied Sciences (HVL) and the subject manager Judit Johnstad Bragelien for organizing! And all the students who made a huge impression!
And extra delicious with Sushi from Lerøy Seafood and home-grown kelp from Lerøy Harvest Group – which everyone actually liked! 🍣💚
