The Norwegian College of Fisheries Science (NFH), which is an institute at the Faculty of Biosciences, Fisheries and Economics at the University of Tromsø, Norway, is responsible for development of scientific knowledge within all areas of marine research in Norway. NFH has systematically developed competence, facilities and equipment related to marine and fishery biology, including population structure and dynamics.

Nofima is the fusion of various Norwegian food research institutes and covers all food sectors and links in the value chain. Nofima is Europe’s largest institute for applied research within the fields of fisheries, aquaculture and food.

Kontali Analyse AS is a private, independent research company specializing in sector analysis within the global aquaculture and fisheries industry. Kontali Analyse was founded in 1993, and has since then developed to become one of the world’s leading providers of statistics and analysis for the seafood sector. The core area of expertise has always been within the salmon segment, but for the past 10 years, several new areas have been incorporated in the coverage of Kontali Analyse. Regular surveillance of the pelagic sector, including the fishmeal/-oil sector is in place.

The University of Pavia (Italy), which has a centuries-old tradition of study, is considered both in Italy and abroad to be a university of excellence. The quality of education is guaranteed by ample equipment and services which are constantly being improved (didactic laboratories, computerised libraries etc.) and by the opportunities offered for the students’ cultural development.

The University of Parma comprises three units, The Food Science Department, Unit of Agribusiness, and the Bioscience Department, that have experience in developing research in agribusiness system, economic analysis of food safety and quality standards with a supply chain perspective (e.g., GMO labelling, food traceability, etc.), and consumer behaviour analysis (e.g. consumers’ acceptance and attitude, willingness to pay, etc.).