Programme for WEFTA 2019

Monday 14TH OCTOBER 2019

14:00 – 18:00
WEFTA Analytical Working Group Meeting

16:00 – 19:00
Registration at Hotel Føroyar

18:00 – 20:00
WEFTA National Representatives Meeting

19:30 – 21:00
Welcome Reception - Müllers Pakkhús (Council of Tórshavn/Tórshavnar Býráð)


08:00 - 09:00

Registration at Hotel Føroyar

09:00 – 09:20 Opening Ceremony of WEFTA 2019

  • Jákup Mørkøre, chair WEFTA 2019
  • Welcome Minister of Fisheries - Jacob Vestergaard
  • Welcome Minister of Education (and Science) - Jenis av Rana

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

Chairpersons: John Fagan (BIM, Ireland) (tbc) and Ása Jacobsen, Fiskaaling, Faroe Islands (tbc)

09:20 – 09:50 KEYNOTE ADDRESS - KO1:
Flemming Jessen, DTU Aqua, Denmark (WEFTA Award winner 2018)
Relation between rigor mortis and seafood quality

09:50 – 10:10 KEYNOTE ADDRESS - KO2:
Ole J. Marvik, Special Advisor for Life Sciences at Innovation, Norway
Exploring/unleashing business opportunities within new marine resources and advanced bio-refining

10:10 – 10:30 KEYNOTE ADDRESS - KO3:
Michael Gallagher, Pelagic Sector Manager within BIM, Ireland
Developing higher value opportunities from an under-utilised resource: blue whiting

10:30 – 10:45 KEYNOTE ADDRESS - KO4:
Bogi Jacobsen, Man. Dir. of Varðin Pelagic, Faroe Islands
Bigger production units in pelagic fish area – herring, mackerel and blue whiting - and especially VAS

10:45 – 11:15 Coffee break and poster viewing

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

11:15 – 11:35 OP01
Maria Hayes, Teagasc, Ireland
Adding value to marine pelagic by-products: Functional foods and nutrition for pets

11:35 – 11:55 OP02
Musalin Sajib, Chalmers University of Technology , Sweden
Towards optimized valorization of herring (Clupea harengus) filleting by-products to silages: effect of temperature and time on lipid oxidation, protein hydrolysis and TVB-N

11:55 – 12:15 OP03
Themis Altintzoglou, Nofima AS, Norway
Why do consumers involved in food waste reduction need more convincing to become positive about products that include by-product ingredients?

12:15 – 12:20 OP04
Anna Nisov, VTT, Finland
Restructured fish meat from whole Baltic herring by high-moisture extrusion cooking

12:20 – 12:25 OP05
Bjørg Helen Nøstvold, Nofima, Norway
Social sustainability as a market driver

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

Chairpersons: Jasper van Houcke (HZ University of Applied Sciences, The Netherlands) (tbc) and Izumi Sone (Nofi-
ma, Norway) (tbc)

12:25 – 12:45 KEYNOTE ADDRESS - KO5:
Atli Gregersen, Man. Dir., Hidden Fjord, Faroe Islands
Faroese aquaculture from the beginning until today. The position of aquaculture today and the development in the future

12:45 – 12:50 OP06
Julia Mougin, Institute Charles violette, France
“I will survive”: when Vibrio harveyi in fish farming systems thinks he is Gloria Gaynor!

12:50 – 12:55 OP07
Philip James, Nofima, Norway
AQUAVITAE: New species, processes and products contributing to increased production

12:55 – 13:00 OP08 
Agnes Mols-Mortensen, Fiskaaling, Faroe Islands
Exploring the potential of macroalgae in an integrated multi-trophic aquaculture system in the Faroe Islands

13:00 – 14:00 Lunch

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

14:00 – 14:20 OP09
Jasper van Houcke, HZ University of Applied Sciences, The Netherlands
Refinement of Pacific cupped oysters (Crassostrea gigas) by exogenous uptake of free amino acids

14:20 – 14:40 OP10
Narcisa Banderra, IPMA, Portugal
Lipid and mineral composition and elemental bioaccessibility of farmed oysters (Crassostrea gigas) fed different alga-based diets

14:40 – 15:00 OP11
Alberto Maximiliano Crescitelli, NTNU, Norway
Computer vision approach used to build large datasets of fish species using video footages in fish farms environments

15:00 – 15:20 OP12
Rúni Weihe, Havsbrún, Faroe Islands
An alteration of the “fish in fish out” model to a food productivity assessment: the case of farmed Atlantic salmon (Salmo salar L.)

15:20 – 15:50 Coffee break and poster viewing

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

15:50 – 16:10 OP13
Gunnvør á Norði, Fiskaaling, Faroe Islands
Modelling the potential bio-mitigation by blue mussel at a commercial fish farm

16:10 – 16:30 OP14
Ása Johannesen, Fiskaaling, Faroe Islands
Waves limit the space available to salmon in a salmon cage

16:30 – 16:50 OP15
Ása Jacobsen, Fiskaaling, Faroe Islands
Gaping in salmon fillets - a different approach

SESSION 3: Zero waste production and biorefining

Chairperson: Margrét Geirsdóttir, Matis, Iceland (tbc)

16:50 – 17:10 KEYNOTE ADDRESS - KO6:
(Hørdur G. Kristiansson (Matís, IS) or Sigurjón Arason (Matís, IS)) one of the (SA is OK if we do not get HGK)

17:10 – 17:15 OP16 Federico Casanova, DTU, Denmark
Potential application of gelatine from fish skin in food products: physico-chemical and colloidal approach

17:15 – 17:20 OP17 Kristine Kvangarsnes, NTNU, Norway
Properties of hydrolysates made from stored heads of farmed trout (Oncorhynchus mykiss)

17:20 – 17:25 OP18 Mohd Abual Taher, NTNU, Norway
Approaching SDG target 12.3: Post-harvest processing of Farmed Salmon in Norway

17:25 – 17:30 OP19 Eirin Bar, NTNU, Norway
The efficiency of shelf life extension efforts to prevent food loss and waste of seafood products


CONTINUATION SESSION 3: Zero waste production and biorefining

08:45 – 09:05 OP20
Haizhou Wu, Chalmers University of Technology, Sweden
Extending the shelf life of herring by-products to increase the possibilities for value-adding

09:05 – 09:25 OP21
Fionn Ó Fearghail, Technical University of Dublin, Ireland
Exploring shellfish by-products as sources of blue bioactivites

09:25 – 09:45 OP22
Nina Gringer, Technical University Denmark, Denmark
The use of enzymes and autolysis to increase the protein concentration in blue mussel meal

09:45 – 10:05 OP23
Mehdi Abdollahi, Chalmers University of Technology, Sweden
Turning the pH-shift process to a multiple product biorefinery platform to meet zero waste goal in seafood processing

10:05 – 10:25 OP24
Diana Lindberg, Nofima, Norway
Rapid process measurements for process control and product quality optimization in the enzymatic protein hydrolysis industry

10:25 – 10:45 OP25
Jingnan Zhang, Chalmers University of Technology, Sweden
CROSS -a novel concept for preventing lipid oxidation during pH-shift processing

10:45 – 11:15
Coffee break and poster viewing

CONTINUATION SESSION 3: Zero waste production and biorefining

11:15 – 11:35 OP26
Margrét Geirsdóttir, Matis, Iceland
Chemical properties of the various parts of cod heads as effected by different processing methods

11:35 – 11:55 OP26
Silje Steinsholm, Nofima, Noway
Application of nuclear magnetic resonance (NMR) to assess the development of flavor attributes during enzymatic protein hydrolysis

11:55 – 12:00 OP27
Gudrun Svana Hilmarsdottir, University of Iceland, Iceland
Pilot flash-heat processing of Atlantic mackerel side-streams compared to traditional fishmeal production

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

Chairperson: Ingrid Undeland (Chalmers University of Technology, Sweden) (tbc)

12:00 – 12:20 KEYNOTE ADDRESS - KO7:
Pál Weihe, Director, Ph.D., Department of Occupational Medicine and Public Health, The Faroese Hospital System Health & Ocean (seafood)

12:20 – 12:25 OP29
Jaakko Hiidenhovi, Natural Resources Institute Finland (Luke), Finland
Isolation of value-added fractions from Baltic herring side streams

SESSION 5: Seafood safety and authenticity (emerging risks)

Chairperson: Alexandre Dehaut (Anses, France) (tbc)

12:25 – 12:55 OP30
Tinka Murk, Wageningen University Research, The Netherlands
Microplastics in seafood and the implications for human health

12:55 – 13:00 OP31
Sónia Pedro, IPMA, Portugal
Limpets: nutritional composition and chemical and microbiological contamination

13:00 – 14:00

CONTINUATION SESSION 5: Seafood safety and authenticity (emerging risks)

Chairpersons: Johan Robberecht (ILVO, Belgium) (tbc) and Isabel Sánchez-Alonso (ICTAN, Spain) (tbc)

14:00 – 14:20 OP32
Alexandre Dehaut, Anses, France
Toward harmonization and good practices for the study of microplastics in seafood?

14:20 – 14:40 OP33
Ane Del Rio, AZTI, Spain
New molecular tool for tracing geographical origin of farmed mussels

14:40 – 15:00 OP34
Ole Mejlholm, Royal Green, Denmark
Smoked and marinated seafood: From high risk to low risk products - a review of more than 15 years of collaboration between research and the industry

15:00 – 15:20 OP35
Jørgen Lerfall, NTNU, Norway
A environmental friendly and healthy shift in cold-smoke processing of Atlantic salmon (Salmo salar L.)

15:20 – 15:25 OP36
Anita Nordeng Jakobsen, NTNU, Norway
Screening of lactic acid bacteria for inhibition of pathogenic bacteria in lightly processed seafood

15:25 – 15:30 OP37
Vangelis Economou, Aristotle University of Thessaloniki, Greece
Evaluation of the shelf-life and the survival of halophilic pathogenic bacteria during salting and preservation of anchovy fillets

15:30 – 16:00
Coffee break and poster viewing

CONTINUATION SESSION 5: Seafood safety and authenticity (emerging risks)

Chairperson: Ute Ostermeyer (Max Rubner Institute, Germany) (tbc)

16:00 – 16:20 OP38
Mercedes Careche, ICTAN, Spain
Anisakis L3 Modifications in the resistance to the action of gastric enzymes after freezing treatments given to minces infected under controlled conditions

16:20 – 16:40 OP39
Isabel Sánchez-Alonso, ICTAN, Spain
Absorption of Anisakis spp. proteins using human Caco-2 cellular model

16:40 – 16:45 OP40
Aslı Cadun Yunlu, Ege University, Turkey
Occurence of Anisakids in fish products in Turkey

16:45 – 16:50 OP41
Ana G. Cabado, ANFACO-CECOPESCA, Spain
Development and implementation of a detoxification procedure to reduce PSP toxins in mussels

16:50 – 16:55 OP42
Sónia Pedro, IPMA, Portugal
Evaluation of nutritional value and contamination of the invasive tunicate species



Chairperson: Narcisa Banderra (IPMA, Portugal) (tbc)

09:00 – 09:20 OP43
Ólavur Gregersen, Man. Dir., Ocean Rainforest/Syntesa
Macro algae productions in Europe. Experiences from the Faroe Islands and the outlook for this industry

09:20 – 09:40 OP44
Ramona Bosse, University of Applied Sciences Bremerhaven, Germany
Packaging concept based on macroalgae for food applications

09:40 – 09:45 OP45
Urd Grandorf Bak, Ocean Rainforest Sp/F, Faroe Islands
An investigation of the biochemical composition of kelps cultivated in open-ocean in the Faroe Islands in a commercial perspective


Chairpersons: Mercedes Careche (ICTAN, Spain) (tbc) and Margrethe Esaiassen (Uit, Norway) (tbc)

09:45 – 10:05 OP46
Anlaug Ådland Hansen, Nofima, Norway
Quality and shelf life of anaerobic packaged mackerel fillets by use of recyclable packaging materials

10:05 – 10:25 OP47
Janna Cropotova, NTNU, Norway
Effect of pulsed electric field (PEF) pre-treatment on quality parameters of salted sea bass

10:25 – 10:45 OP48
Jonas Steenholdt Sørensen, National Food Institute, Denmark
Superchilling of Atlantic cod from Greenland extent shelf-life to more than 32 days and MAP (40% CO2 /60 % N2) in combination with superchilling prevent microbial spoilage

10:45 – 11:15
Coffee break and poster viewing


11:15 – 11:20 OP49
Cheryl Marie Cordeiro, Nofima, Norway
Market Access: A Keyword in Context Study

11:20 – 11:25 OP50
Grete Hansen Aas, NTNU, Norway
Quality of monkfish from catch to market- Comparison of flake ice and slurry ice as chilling method

11:25 – 11:45 OP51
Neil Anders, IMR, Norway
Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus)

11:45 – 12:05 OP52
Stein-Kato Lindberg, Nofima, Norway
Restitution of trawl-caught fish and its effect on blood concentration in fillets

12:05 – 12:25 OP53
Turid Rustad, NTNU, Norway
Changes in quality characteristics of sous-vide cooked Atlantic salmon treated with natural antioxidants from Mediterranean plants during chilled storage

12:25 – 12:45 OP54
Sherry Stephanie Chan, NTNU, Norway
Effect of superchilling on water holding properties throughout the whole value chain: from whole to cold-smoked Atlantic salmon (Salmo salar L.)

12:45 – 12:50 OP55
Juan Benito Calanche Morales, IA2, Spain
Sensory quality of defrosted cod fillets using ultra sound technology, an opportunity to improve the process in the industry

12:50 – 12:55 OP56
Marthe Jordbrekk Blikra, Nofima/DTU, Norway
Modelling with data from «The Internet of Fish»

12:55 – 13:00 OP57
Janna Cropotova, NTNU, Norway
Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis

13:00 – 14:00


Chairpersons: Nina Gringer (Technical University Denmark, Denmark) (tbc) and Sanja Vidacek (University of Zagreb, Croatia) (tbc)

14:00 – 14:20 OP58
Jan Fritsche, Max Rubner Institute, Germany
Formation and mitigation strategies of esterified and free monochloropropanediol (MCPD) in fried and smoked fishery products

14:20 – 14:40 OP59
Cécile Dargentolle, Matis, Iceland
Prediction modelling of sensory palatability of frozen Atlantic mackerel (Scomber scombrus) from chemical evaluations

14:40 – 15:00 OP60
Hildur Inga Sveinsdóttir, Matis, Iceland
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

15:00 – 15:20 OP61
Karsten Heia, Nofima, Norway
How can rapid non-destructive blood analysis, based on hyperspectral imaging, contribute to higher quality of landed fish?

15:20 – 15:25 OP62
Silje Kristoffersen, Nofima, Norway
Live-storage, feeding and quality of Atlantic cod (Gadus morhua L.)

15:25 – 15:30 OP63
Burcu Şen Yılmaz, Ege University, Turkey
Replacement of sodiumchloride with potassiumchloride in marinated shrimps

15:30 – 16:00
Coffee break and poster viewing


Chairpersons: Nina Gringer (Technical University Denmark, Denmark) (tbc) and Sanja Vidacek (University of Zagreb,
Croatia) (tbc)

16:00 – 16:05 OP64
Silvia Tappi, University of Bologna, Italy
Valorisation of Squilla mantis through the production of mechanically separated flesh and the extraction of chitosan

16:05 – 16:10 OP64
Khushboo, Amity University, India
Value Chain Mapping- A prerequisite for value creation in Indian Surimi value chain

16:10 – 16:15 OP65
Helena Maria Lourenço, IPMA, Portugal
Proximate composition, macro and trace elements in sea cucumber from south west Portugal coast

16:15 – 16:20 OP66
Bjørn Tore Rotabakk, Nofima, Norway
Melanosis of snow crab (Chionoecetes opilio) as an effect of high pressure processing


16:20 – 16:25
Report WEFTA national representatives meeting

16:25 – 16.30
Guillaume Duflos, Anses, France
Report WEFTA working group Analytical Methods

16:30 – 16:35
Jasper van Houcke, HZ University of Applied Sciences, The Netherlands
WEFTA 2020 announcement

16:35 – 16:40
Jákup Mørkøre
Closing WEFTA 2019


1: Aquaculture and feed production – Eysturoy

Departure from hotel in Tórshavn

Arrival at Havsbrún, Fuglafjørður

Dinner at Svangaskarð - football stadium

Arrival at Bakkafrost

Arrival hotel in Torshavn 

2: Groundfish, Klaksvík and pelagic production, Fuglafjørður

Departure from hotel in Tórshavn

Arrival at Kósin, Klaksvík

Dinner at Kósin

Arrival at Pelagos, Fuglafjørður

Arrival hotel in Torshavn 

3: Pelagic industry – Suðuroy

Departure from ferry in Tórshavn

Arrival at Varðin Pelagic, Tvøroyri



Departure from ferry in Tvøroyri 

Arrival hotel in Torshavn 


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

Effect of deep skinning and packaging on shelf life of Atlantic mackerel (Scomber scombrus)
Hildur Inga Sveinsdóttir, Matís, University of Iceland

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

Development of length, weight, lipid content and fatty acid composition during a production cycle of con-ventionally and ecologically farmed atlantic salmon.
Guro Edvinsen, UiT The Arctic University of Norway

Sensory attributes and storage stability of conventionally and ecologically farmed atlantic salmon
Margrethe Esaiassen, UiT The Arctic University of Norway

Does full-fat Hermetia illucens larva meal in the diet for Rainbow trout affect the physical and nutritional chracteristics of fish skin?
Giuliana Parisi, University of Florence

Optimal Salmon Lice Treatments and Tragedy of the Commons in Salmon Farm Networks
Tróndur J. Kragesteen, Fiskaaling, Aquaculture Research Station of the Faroes

SESSION 3: Zero waste production and biorefining

Rest Raw Materials from Indian Surimi Processing Industry Reveals their Suitability for Production of Value Added Products
Asha Kumari, Amity University

Taste-neutral proteins from mackerel
Diana Lindberg, Nofima AS

Underutilized and new aquatic biomass side-streams
Grethe Hyldig, DTU Food

Manufacture of “fresh/wet” aquaculture feeds based on marine by-product including fish by-catch
Karine Doudard, Ifremer

Sustainability Assessment tools for the seafood sector
Shraddha Mehta, SINTEFF Ocean

Extraction of trypsin enzyme from visceral organs anchovy (Engraulis encrasicolus) and sardine (sardina pil-chardus). Determinin of functional characteristics ofvisceral organs
Şükran Çaklı, Ege University

ProHealth products – a chance for creating a new value of Baltic sprat
Olga Szulecka, National Maritime Fisheries Research Institute

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

In vivo effect of a functional product made from discards and sea fennel
Elvira López, ICTAN


Biological activity of hydrolysates from industrial by-products in chitosan nanoparticles
Elvira López, ICTAN

SESSION 5: Seafood safety and authenticity (emerging risks)

Effect of High Pressure on IgE-binding properties of Anisakis simplex proteins: Differences between somatic (SA) and Secretory/Excretory (ES) antigens.
Ane Del Rio, AZTI

Development of a LA-qPCR method to measure disinfection of seawater being treated for use in seafood processing facilities
Hanne Aarslev Jensen, National Food Institute


Sustainable seaweed value creation (The TastyKelp Project)
Themistoklis Altintzoglou, Nofima AS

Lipid Composition of the brown seaweed Cystoseira abies-marina and the red seaweed Asparagopsis taxi-formis
Narcisa Banderra, IPMA

Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions
Ditte B. Hermund, DTU Food

Elemental composition of edible macroalgae from Portuguese coast
Helena Maria Lourenço, IPMA

Growth, biofouling and chemical composition of Saccharine latissima in Norwegian coastal waters
Xinxin Wang, Nofima AS

Bioactive hydrolysate from alginate extraction by-product of laminaria digitata. Encapsulation in liposomes and stabilization methods
Pilar Montero, ICTAN

Sea aster (aster tripolium) as potential agricultural crop and source of bioactive molecules
Pilar Montero, ICTAN


Preliminary study on determination of fish freshness by Raman spectroscopy
Tibor Janči, University of Zagreb

Modification of salmon burger - sensory and technical properties adding soluble peptide rich fish protein powder concentrates
Jorunn Sofie Hansen, Nofima AS

Use of High Hydrostatic Pressure (HHP) for the development of a new seafood product
Silvia Tappi, University of Bologna

Investigating various packaging solutions to improve storage stability of frozen Atlantic mackerel fillets
Izumi Sone, Nofima AS

Environmental Microbiota Monitoring In Smoked Salmon Factory and Link to Product Quality
Mireille Cardinal, Ifremer

Salt and CO2 solubility
Nanna Abel, Norwegian University of Science and Technology

Remains to be seen: A pathological study on potential causes of death following capture and live storage of Atlantic cod
Ragnhild Aven Svalheim, Nofima AS

Antibacterial Effects of Different Essential Oils on Listeria monocytogenes: A Review
Burcu Şen Yılmaz, Ege University

Effect of two different cooking methods on some quality paremeters in salmon (Salmo salar) fillets
Şükran Çaklı, Ege University

Occupational Safety and Health Risk Assessment in Seafood Industry in Turkey
Aslı Cadun Yunlu, Ege University

Effect of cooking temperature and time on the reduction of fat absorption of alaska pollock surimi gel
Nida Demirtas Erol, Munzur University

Quality of catch as consequence of gear and gear handling
Sjúrður Joensen, Nofima AS

Additional Posters

Desalted cod in different cultures: Sensory characteristics
Kolbrún Sveinsdóttir, Matís OHF, Iceland

Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat            Helena M. Moreno, UCM-Madrid, Spain

Growth, biofouling and chemical composition of Saccharina latissima in Norwegian coastal waters                            Xinxin Wang, Nofima AS, Norway

Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products Veronica Hammer Hjellnes, PhD Candidate, Norwegian University of Science and Technology, Norway 

Transfer of sensor technologies to prevent food risks, the FoodSens project
Ana G. Cabado, ANFACO-CECOPESCA, Spain

Waste converted to salmon!                                                                                                                                              Annfinn Olsen and Svenning Hansen Framherji, Faroe Islands


Programme Download programme Programme See technical programme

We are making everything to make the 49th WEFTA Conference as good as possible, both professionally, academically and socially. 

The first day of the conference is on Tuesday the 15th and it continues for two more more days.

The theme for this year's conference is “Blue Value Creation, Bioeconomy, Health and Safety." A thoroughly overview can be read here.

The reputable conference dinner where also the WEFTA award will be handed is on the 16th. The event will include Faroese treats for the senses.  

Also we are planning three very exciting and learningful technical visits. Please read more about these here .

The language spoken at the conference is English. If you are in need of translation, please contact Ólavur í Geil at