Master's students developed seaweed concepts for Lerøy in one day during Seafood Case Days
How do we make kelp an attractive food item on Norwegian dinner tables? That was the task that 40 master's students at Western Norway University of Applied Sciences were given to hone their skills during Seafood Case Days, organized by NCE Seafood in collaboration with Lerøy and HVL.
Seafood Case Days is an initiative that connects students with the business community through real and relevant case studies. In one day, students get to apply their expertise to real challenges in the seafood industry, and companies get access to insights and ideas from the workers of the future.
This time it was Lerøy who presented the case and the theme was both sustainable and challenging:
How can kelp be positioned as an attractive food product – and become a natural part of the Norwegian table of the future?
– I was both inspired and challenged! It was fun to work on something so concrete, and to know that Lerøy actually has a real challenge and is open to our input, says student Thea Bergem Valle, who is studying the master's degree in innovation and management at HVL.
A real challenge – and real insight
Lerøy has invested in kelp as a new, sustainable resource in recent years. Production is well underway, but the challenge is no longer in cultivation, but in creating demand in a market that lacks habits and awareness.
– We have the technology, the production and the knowledge – but still few business models that connect kelp production with a profitable food market. That is why it is incredibly valuable for us to get new perspectives from young people who think differently , says Ragnhild Beck Hestness, Production Manager Hatchery at Lerøy Ocean Harvest.
The students gained knowledge about how Lerøy works with innovation internally from Lena Vögele, Innovation Team Manager at Lerøy.
– We work a lot with innovation internally, but we know that many exciting ideas will come when we open up. The students had high energy and delivered far beyond expectations, which gives us a lot to take forward , she says.
Competence and talent – a core of the cluster's commitment
Competence and talent attraction are one of the main focus areas at NCE Seafood. With the industry's increasing need for new competence in everything from sustainability and management to technology and marketing, it is important to build bridges between students and the business community.
– We see that the challenges in the seafood industry require new ideas and new people. That is why we are working strategically to connect the industry with young talents, and give students a concrete entry into the industry. Seafood Case Days is one of the initiatives we are proud of, says Fride Iversen, senior project manager for the competence area in NCE Seafood.
– We invest in expertise because it is an investment in future value creation.
From classroom to industry – in one day
The students who participated come from three different master's programs and bring with them expertise in innovation, strategy, entrepreneurship and sustainability, which created good interdisciplinary discussions and insights.
– This is learning in practice. The students have to apply the theory to a real problem, which creates a completely different level of engagement. The fact that an actor like Lerøy presents a case makes it both motivating and relevant , says Associate Professor and course coordinator Judit Johnstad Bragelien at HVL.
The case was introduced by Synnøve Alise Furnes from NCE Seafood, who herself was a student in the same study program, and who is now working on developing measures for competence and recruitment in the seafood industry.
– I have sat in this room myself as a student. For me, it is about helping to solve real challenges related to something as important as future food production. Now I get to help connect industry and education. Something that feels incredibly meaningful, says Furnes.
Creativity, kelp and sushi on the menu
In just a few hours, the student groups, assembled across the three master's programs, developed product ideas, communication strategies and proposals for interdisciplinary collaborations. As an extra dimension, all participants got to taste real, home-grown kelp from Lerøy Harvest Group, served as a topping on the sushi that Lerøy had sponsored.
– It became a talking point! Many had never tasted kelp before, and it surprisingly appealed to almost everyone , says Furnes with a smile.
A common boost for the future
For NCE Seafood, this is about more than a single day.– The most important thing is that we make room for new ideas, build relationships and lower the threshold between business and students. We need people, we need new skills, and we need meeting places. This is one of them, says Iversen.
About Seafood Case Days:
An initiative from NCE Seafood to connect the seafood industry with students through real-world case studies. The goal is to strengthen the industry's reputation among young people, provide insight into opportunities, and attract future talent to the industry.
