Fifth SEAFOODplus Conference

Copenhagen 08-06-08 to 10-06-08

 

Session 4 Seafood from source to consumer products

Moderators:

Joop Luten, NO, coordinator SEAFOODplus RTD area 4

and

Michael Morrissey, USA, member of SEAFOODplus External Advisory Board

This was one of the major sessions with presentations from four projects and one industry company. In the project PROPEPHEALTH promising results have been obtained with health promoting components extracted from fish protein hydrolysates, and in project HURDLETECH new processing techniques have been developed for reducing growth of microorganisms. These techniques are now being brought to use in a demonstration project for the processing industry. The latest results from the projects LIPIDTEXT and CONSUMERPRODUCTS were also presented. Within LIPIDTEXT a pioneering work has been performed with a liposome assay which has resulted in a new theory for iron catalysed oxidation of seafood. In CONSUMERPRODUCTS new methodologies for consumer driven functional seafood product development were presented. Finally, the success of collaboration with industry was presented by an industry representative including a product show with the title: 'A cocktail of science, industry and culinology'.

 

Presentations

Tasty and healthy peptides from producers to consumers

 

Gudjon Thorkelsson, Matis, Iceland

 

 

Abstract

 

Presentation

 

 

 

 

Breakthrough in mild technologies for preservation of convenient seafood: from laboratory to industrial application

 

Francoise Leroi, IFREMER, France

 

 

Abstract

 

Presentation

 

 

 

 

Oxidation and texture: from models to real seafood products

 

Charlotte Jacobsen, DTU Aqua, Denmark

 

 

Abstract

 

Presentation

 

 

 

 

Click picture to enlarge

The roadmap to consumer driven functional seafood products: an international expedition

 

Mercedes Careche, Instituto del Frío, CSIC, Spain

 

 

Abstract

 

Presentation

 

 

 

A cocktail of science, industry and culinology: SEAFOOD products plus show

 

Mike Morrissey, Oregon State University, USA

 

 

Abstract

 

Presentation

 

 

 

Left: Taste session on stage. Right: Dutch chef Johan Verbon