Preliminary analyses show that fish consumers seem to loose weight and their blood pressure decrease more than control group.
Rapid quantitative detection of pathogenic viruses in shellfish is necessary for preventing diseases, but has not been possible due to lack of reliable methods. SEAFOODplus is developing the needed methods.
Screening of hydrolysates obtained from by-products and underutilised fish has shown several promising effects.
Researchers at Chalmers University of Technology in Göteborg have developed a new, sensory based model system for testing factors giving rancid taste in fish.
The French Embassy in Iceland, the Icelandic Research Council, University of Iceland, the Icelandic Fisheries Laboratories and SEAFOODplus invites for an open seminar 6 May 2005 in Reykjavik.