Project leader is Dr. Mercedes Careche, PhD, Instituto del Frío, CSIC, Spain, where she is Associate Professor in Food Science & Technology. She has extensive experience in the study of quality changes during processing and storage. Her current work is focussed on the structural and functional changes of muscle proteins and their interactions with other food components.
Professor Javier Borderías, PhD, from the same Department is an expert in restructured seafood products development. He has extensive experience in the area and has participated in the development of several seafood products present in the market.
Professor Fulgencio Saura, PhD, from the Department of Metabolism and Nutrition in IdF, CSIC has focussed his research in the last 15 years on effects of different types of dietary fibres and dietary bioactive compounds in nutrition and health. He has participated in the development of food ingredients and dietary supplements presently in the market. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Dr. Pedro Carmona, PhD, is a Associate Professor in the area of Physics,Department of Vibrational Spectroscopy, Institute of the Structure of Matter, CSIC. His research has embraced structural aspects of organic compounds, proteins, nucleic acids, lipids and biomembranes.
Dr. Adriaan Kole from Institute for Marine Resources and Ecosystem Studies (IMARES) has eight years of experience in applied research in consumer perception and marketing of food products. With a background in psychology, he specialised in cognitive psychology (factors), human perception and food product appreciation. His consumer behaviour research group has an extensive European network and it controls the largest European consumer in-home testing network, TasteNet (also in project 2.4).
Dr. Olga E. Scholten is since January 2005 the coordinator of the Allium genetics & breeding research at Plant Research International, Wageningen, the Netherlands. As a scientist she has been involved in several projects dealing with disease resistance, from developing of screening assays to the identification of molecular markers. Recent years she mainly focused on resistance to Fusarium in wheat and maize, topics with importance not only from an agronomical point of view but also with respect to human health. She has participated in several EU FAIR projects.
Dr. Ronan Gormley from Ashtown Food Research Centre, Teagasc in <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Ireland has a long record as a food process technologist and dissemination-technology transfer. He was coordinator of three FLAIR-FLOW EUROPE dissemination projects.
Professor Jörg Oehlenschläger, PhD, scientific director at the Federal Research Centre for Nutrition and Food is an internationally renowned expert in fish quality, fish composition and fish technology. He has undertaken research in the field of functional components in seafood (selenium, iodine, zinc).
Professor Edel Elvevoll, is a professor in Food Science at the Norwegian College of Fishery Science (NCFS) at the University of Tromsø. She has an extensive experience concerning the effect of processing on the quality of oil and the influence of various dietary marine oils on parameters associated with cardiovascular/thrombotic diseases. During the last few years non-fat bioactive compounds present in seafood have also been included in her research.
Dr. <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Robert Havenaar is Product Manager of a team on in vitro gastrointestinal research at TNO, department of Nutritional Physiology. He is initiator and coordinator of the development, validation and application of the TNO dynamic, computer-controlled gastrointestinal models (TIM systems). He has more than 20 years of experience on in vitro, animal and human studies related to nutritional quality, functional foods and nutritional safety (he is also in project 1.1). <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Dr. Maria Leonor Nunes, from the National Research Institute on Agriculture and Fisheries (IPIMAR), has a solid experience in the application of new technologies for seafood preservation and processing, in the assessment of seafood quality/safety and its characterisation in terms of biochemical and nutritional composition. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Dr. Iren Stoknes, Moere Research, is an expert in seafood products development from underutilised species.
Dr. Marianne Synnes, Moere Research, has expertise in chemical composition and raw material properties of underutilised species