The wealth of results coming out of SEAFOODplus were presented at many conferences, meetings and exhibitions in 2007. Some are highlighted in this news article.
A study on the gender dimension of SEAFOODplus shows a good involvement and participation of women in the different areas, counting both research and management at all levels of the consortium.
Research at SEAFOODplus has shown that proteins from seafood by-products and underutilized fish species can be used to improve quality of existing products
In SEAFOODplus innovative, functional seafood products that live up to consumer’s health demands are being tested. An essential question has to be answered: to what extent can beneficial components be retained during household preparation?
Three consumer segments indentified as a result of cross-cultural validation and market segmentation regarding fish information. The purpose being more effective seafood communication.
