Blue Value Creation, Bioeconomy, Health and Safety

Short description:

The theme for this year's conference is “Blue Value Creation, Bioeconomy, Health and Safety” and we invite submissions under seven priority areas:

  • Value creation from pelagic and demersal fish species (Industry Session)
  • Sustainable aquaculture – healthy production today and in the future
  • Zero waste production and biorefining
  • Health effects of seafood consumption and promotion of marine-based food
  • Seafood safety and authenticity
  • Micro and macroalgae and future applications
  • Advanced processing technologies and impact on quality of seafood

Longer description:

Session 1: Value creation from pelagic and demersal fisheries (Industry Session)

  • Small pelagic fish value chain
  • Fishery value chains – using underutilised raw materials for value creation
  • On board handling and quality of the catch
  • Marketing and tailoring new value products towards lucrative markets
  • Understanding consumers and market drivers
  • Superchilling and brine freezing
  • Optimising quality in each step of the value-chain
  • Future fishing vessels
  • Small pelagic fish in a vast market – China, Nigeria, Russia
  • The Faroese industry – challenges and opportunities
  • Processing pelagic species on board for human consumption – experiences so far and outlook
  • Blue whiting processing/human food and ingredients markets
  • Utilisation of low-value fish species  from marine and inland fisheries
  • Traditional fish processing (wet and dry salted fish)

Session 2: Sustainable aquaculture – healthy production today and in the future

  • Sustainable aquaculture and fisheries technologies
  • Integrated multi-trophic aquaculture – IMTA (fish, blue mussels, seaweed etc.)
  • Innovative feeds (forest-fungi-larvae, proteins, insects, microalgae etc.)
  • Advanced aquaculture technologies
  • Innovation in shellfish aquaculture e.g. oysters and mussels
  • The effects of new aquaculture techniques (e.g. diet/new systems) on product quality, sensory quality, nutritional quality etc.

Session 3: Zero waste production and biorefining

  • New developments toward full utilization of marine resources – exploitation of whole catches/no discardLanding obligation and utilization of by-catches
  • M/S Akraberg as a case (Faroese boat/Ensilage/processing Rest Raw Material on board (heads)) – ensilage production on board
  • Valorisation of underutilised marine resources and side streams
  • Bio-refinery approaches to maximise the value of aquatic materials
  • New products from rest raw materials and underutilised fish species (ingredients, cosmeceutical, pet foods etc.)
  • Effects of on board handling and cold-chain management on downstream ingredients and nutraceuticals

Session 4: Health effects of seafood consumption and promotion of marine-based food

  • Growing and emerging markets for marine health and wellness seafood products
  • Hypertension alleviating bioactive fish peptides
  • Anti-obesity effects of fish peptides
  • Fat replacers based on fish protein hydrolysate and algae hydrocolloids
  • Anti-inflammatory marine peptides
  • Anti-oxidant activity, anti-microbial effects, and anti-cancer effects of fish peptides
  • Immunostimulatory effects of fish peptides
  • Cholesterol reducing effects of fish protein hydrolysates
  • Ca-absorbing and bone-mineralization effects of fish peptides
  • Stabilisation, encapsulation and shelf-life extending technologies for marine health promoting ingredients
  • Consumer studies (use the word somewhere)

Session 5: Seafood safety and authenticity

  • Food safety and the consumer
  • Parasites from both the regulatory and industry perspective
  • Seafood fraud and quality change
  • Marine plastics and microplastics

Session 6: Micro and macroalgae and future application

Session 7: Advanced processing technologies and impact on quality of seafood