Project leader is principal scientist Gudjon Thorkelson of the Icelandic Fisheries Laboratories. He is head of the Department of Processing and Development. He has for many years been involved in both meat and fish research in Iceland. He has an excellent network to the industry and legislative bodies in Iceland. He has been involved in several committees on preparing and creating production and composition standards for meat products.
Dr. Ragnar Jóhannsson is a physical chemist within the field of colloidal chemistry. He was for 6 years head of Environmental and Chemical Department at the Technological Institute of Iceland. He has experience in research on microemulsions and amhiphilic self-assembly as well as characterization of physical gel properties. He has been involved in many consulting jobs regarding chemical processes and environmental impact studies. His expertise is in the field of colloidal chemistry, environmental chemistry and chemical processing.
Margrét Geirsdóttir (Food Scientist, M.Sc.) has a good experience in the general processing of fish and has specialised in the isolation of native fish proteins. She is currently co-ordinating an international project funded by the Nordic Industrial fund and a national project in that field. Her main research area includes development of a novel isolation technique (Hultin process) for the isolation of proteins from fatty fish species, like herring and capelin.
Professor Yves Legal, PhD, has been working for over 20 years in enzymology and nitrogen metabolism of marine organisms. This research was oriented towards the study of adaptative processes and kinetic properties of enzymes. During the last 10 years, he focussed on the use of enzymes of marine origin in industrial processes, specific properties and use in hydrolysate production. He coordinated several EU projects, the last one FAIR CT 90 30 97 Hydrofish concerning biochemical aspects of fish waste upgrading. He is presently director of the Marine Biology Station.
Dr. Martine Fouchereau-Peron is a senior scientist at INSERM (National Institute for Medical Research) working at the Marine Station – Museum - Concarneau and directing a research team working on the control of biomineralisation. Her present work deals with comparative aspects of endocrinology of calcified tissues: evolution and role of calcitonine and calcitonine related peptides in vertebrates and invertebrates. She has been participating to several FP5 EU projects. (Hydrofish, Eel).
Professor Jean-Marie Piot, team leader, University of La Rochelle (ULR) has experience in peptide biochemistry. Production by enzymatic technology, purification, characterization and research of biological activities of peptides constituted the main fields of his research works. The peptides studied were from many sources: agricultural, marine and physiological proteins. He was principally interested for many years in the study of bioactive peptides generated from haemoglobin hydrolysis by proteases such as pepsin and cathepsin D. These peptides were demonstrated to possess potential opioid and antihypertensive activities. Their role of marker of catharsis D activity in breast cancer is now studied.
Professor Frederic Sannier, ULR has experience in protein valorization by enzymatic hydrolysis, development of ultrafiltration membrane reactor for the continuous hydrolysis of protein, separation and purification of milk protein by ultrafiltration, functional properties of protein and protein hydrolysates, biological activities of peptides from enzymatic protein hydrolysis.
Dr. Stéphanie Bordenave (ULR) has been involved in research of biological activities in protein hydrolysate from various sources. Relaxing and anti-hypertensive peptides were found in goat whey, oysters and in fish and shellfish wastes after controlled hydrolysis and separation using RP-HPLC. She‘s working now on characterization of functional properties of goat whey concentrates (in association with goat whey producers) in order to in fine replace bovine whey concentrates in pure caprine products. The ULR team was in a European FAIR project and in a French-Norwegian cooperation, both projects were related to biotechnological up grading of fish and shellfish by-products.
Dr. Ingrid Fruitier-Arnaudin (ULR) has experience in the hydrolysis of various sources of proteins (marine and/or from alimentary source), in the extraction, purification and the screening of bioactive peptides. She’s working now on the development of new in vitro bioassays for anticancer drug screening consisting of cell culture systems in which neoplasic cell lines have been established from human tumours. She has also undertaken research in the role of other small peptides in relation to breast cancer prognostic, namely: hemorphins, which are generated along haemoglobin hydrolysis by cathepsin D. The ULR team was in a European FAIR project and in a French-Norwegian cooperation, both projects were related to biotechnological up grading of fish and shellfish by-products.
Dr. Jean-Pascal Bergé, IFREMER, has been involved in research on marine lipids for over 5 years. He has developed many biochemical methods in order to extract and characterize them as accurately as possible. He is managing a new project called ‘by-products’ with a focus on proteins/peptides and lipids. He is involved in many international projects notably one, an EU project, dealing with the upgrading of cod by-products. He has developed relationships with teams specialised in the screening of bioactive compounds.
Dr. Christine Chopin, IFREMER, has been involved in research on purification and characterization of peptides and proteins of marine origin. She is member of a project called ‘by products’ and manager of a project on the upgrading of small pelagic fish. Her knowledge of industrial processes allows the transfer of the studies from laboratory to pilot scale.
Professor Patrick Bourseau, University of South Brittanny, has been involved in research on desalting and purification on marine biopolymers (gelatin, chondroïtin sulphate) and marine flavours by membrane processes and associated technologies for over 5 years. He currently manages the PROGEBIO scientific consortium gathering research teams from various Universities (South Brittany, Nantes, Rennes) and Research Institutes (IFREMER, INRA,) that works in the field of Process Engineering applied to Bio resources.
Professor Pascal Jaouen, University of Nantes , has a considerable experience in the development of membrane processes in marine biotechnology for protein recovery, valorisation of marine micro algae in membrane bioreactors and extraction of bioactive substances. He has participated in a European project (Recovery of fish proteins with membrane processes). He works currently as an expert for the European Space Agency: MELISSA International Program ‘Recovery of edible biomass (proteins from photosynthetic micro organisms) by membrane processes for future long manned space missions’. He is the head of a multidisciplinary Research Institute on marine biotechnology (ISOMer) gathering research teams in pharmacy, biology, chemistry and process engineering. Professor Bourseau and Professor Jaouen have been working together for three years within the PROGEBIO scientific consortium on the recovery of valuable compounds (aromas, proteins, peptides) in seafood processing industries effluents by membrane technologies (ultrafiltration, nanofiltration, electrodialysis). They work closely with seafood and food ingredients SME on process development and products evaluation by chromatography techniques and sensory analysis. Fundamental aspects of their works concern mass transfer phenomena (adsorption on membranes, hydrodynamics in the modules, mass transfer through the membranes).
Dr. Laurent Vandanjon, University of South Brittanny, has been involved in research on membrane processes applied to marine biotechnology for many years. He began in 1993 at the laboratory of the Professor Jaouen (GEPEA Saint-Nazaire) working in the field of microalgae during five years. Then he joined the team of the Professor Bourseau to develop studies on the treatment and the valorization of seafood processing industries effluents by membrane processes and enzymatic hydrolysis.
Dr. Fabienne Guérard, University of West Brittanny, l'IUP Innovation en Industries Alimentaires (Lumaq) has great experience in the management of studies in the field of enzymatic hydrolysis, enzyme and peptide purification from marine by-products. She has also undertaken research in the optimisation of bioactive peptide production with a particular interest in antioxidant/free radical scavenging activities. She has participated in a number of research projects: bilateral (French-Norwegian, French-Tunisian) or EU (FAIR contract n° 97-3097). Dr. Fabienne Guérard manages a University training (IUP IIA University of Western Brittany) in food-processing innovation at Quimper’s (France). She has close contacts with French companies specialised in fish by-products processing.
Dr. Irineu Batista has worked on fish technology for twenty five years at IPIMAR (Portugal) and has also participated in different missions in Africa. He has participated in a number of EU projects related to fish preservation and upgrading of under-utilised fish species and fish wastes. He has paid particular attention to the characterization of fish enzymes and on the preparation of chitosan, gellified fish products and enzymatic fish protein hydrolysates.
Mr. Charles Delannoy is the research director of the marine biotechnology company CTPP, France. Although originally fish meal producer, the CTPP has become specialised in marine molecule extraction producing protein hydrolysates, peptides, gelatin, pure chondroitin sulphate, elastin, refined marine oils, peptones and flavours. Know how combined with years of experience provides CTPP (Coopérative de Traitement des Produits de la Pêche) with a real expertise in extraction processes, enzymatic reactions, and such, technologies as centrifugal separation, evaporation, drying.
Mrs. Greta Jakobsen is the director of the marine biotechnology company Marinova in Denmark. She is an industrial research and development scientist with 30 years experience in utilisation of fish resources for food, project manager of numerous research and development projects within quality improvement of fish product, upgrading of under-utilised fish resources including development of marine ingredients. She has great experience in collaboration projects between public and private research. Founder of two companies Hoejmarklaboratoriet, a research and development laboratory including accredited laboratory analysis and advisory for the Danish fish industry, and the company Marinova a production company specialised in the production of functional fish proteins and other ingredients from marine raw materials to the food industry.