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

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

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

09:20 – 09:50 KEYNOTE ADDRESS - KO1:
Flemming Jessen, DTU Food Institute, 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 - sponsored by LÍV

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 and Bjørn Tore Rotabakk, Nofi-
ma, Norway

12:25 – 12:45 K05 - KEYNOTE ADDRESS: 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 - Sponsored by Høvdavirkið, FMP P/F

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 - Presentation cancelled
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 - Sponsored by Oilwind P/F

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

16:50 – 17:10 KO6 - KEYNOTE ADDRESS: Sigurjón Arason (Matís, IS) 
Zero waste production and biorefining (total utilisation)

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

Chairperson: Veronique Bagnis-Verrez, Ifremer, France and Alexandre Descomps, Nofima, Norway

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 - Presentation cancelled
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 - Sponsored by Faroe Origin P/F

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 OP27 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 OP28 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

12:00 – 12:20 KO7 - KEYNOTE ADDRESS: 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

12:25 – 12:55 KO8 - KEYNOTE ADDRESS: Tinka Murk, Wageningen University Research, The Netherlands
Microplastics in seafood and the implications for human health

12:55 – 13:00 OP30 Sónia Pedro, IPMA, Portugal
Limpets: nutritional composition and chemical and microbiological contamination

13:00 – 14:00
Lunch and poster viewing - Sponsored by Vestmanna Seafood P/F

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

Chairpersons: Johan Robbens, ILVO, Belgium and Isabel Sánchez-Alonso ICTAN, Spain

14:00 – 14:20 OP31 Alexandre Dehaut, Anses, France
Toward harmonization and good practices for the study of microplastics in seafood?

14:20 – 14:40 OP32 Ane Del Rio, AZTI, Spain
New molecular tool for tracing geographical origin of farmed mussels

14:40 – 15:00 OP33 Ole Mejlholm, Royal Greenland, 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 OP34 Jørgen Lerfall, NTNU, Norway
A environmental friendly and healthy shift in cold-smoke processing of Atlantic salmon (Salmo salar L.)

15:20 – 15:25 OP35 Anita Nordeng Jakobsen, NTNU, Norway
Screening of lactic acid bacteria for inhibition of pathogenic bacteria in lightly processed seafood

15:25 – 15:30 OP36 - Presentation cancelled
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 - Sponsored by Fiskamarknaður Føroya - Faroe Fish Market P/F

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

Chairperson: Jan Fritsche, Max Rubner-Institut, Germany

16:00 – 16:20 OP37 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 OP38 Isabel Sánchez-Alonso, ICTAN, Spain
Absorption of Anisakis spp. proteins using human Caco-2 cellular model

16:40 – 16:45 OP39 Aslı Cadun Yunlu, Ege University, Turkey
Occurence of Anisakids in fish products in Turkey

16:45 – 16:50 OP40 Ana G. Cabado, ANFACO-CECOPESCA, Spain
Development and implementation of a detoxification procedure to reduce PSP toxins in mussels

16:50 – 16:55 OP41 Sónia Pedro, IPMA, Portugal
Evaluation of nutritional value and contamination of the invasive tunicate species

19:00 – 23:00 
Conference dinner at Öström
Sponsored by Nótaskip and JFK P/F

SESSION 6: MICRO AND MACROALGAE AND FUTURE APPLICATIONS

Chairperson: Narcisa Banderra, IPMA, Portugal 

09:00 – 09:20 K09 - KEYNOTE ADDRESS: 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 OP42 Frederike Reimold, Prof. Dr., University of Applied Sciences Bremerhaven, Germany
Packaging concept based on macroalgae for food applications

09:40 – 09:45 OP43 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

SESSION 7: ADVANCED PROCESSING TECHNOLOGIES AND IMPACT ON QUALITY OF SEAFOOD

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

09:45 – 10:05 OP44 Anlaug Ådland Hansen, Nofima, Norway
Quality and shelf life of anaerobic packaged mackerel fillets by use of recyclable packaging materials

10:05 – 10:25 OP45 Janna Cropotova, NTNU, Norway
Effect of pulsed electric field (PEF) pre-treatment on quality parameters of salted sea bass

10:25 – 10:45 OP46 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 - Sponsored by Oilwind P/F

CONTINUATION SESSION 7: ADVANCED PROCESSING TECHNOLOGIES AND IMPACT ON QUALITY OF SEAFOOD

11:15 – 11:20 OP47 Cheryl Marie Cordeiro, Nofima, Norway
Market Access: A Keyword in Context Study

11:20 – 11:25 OP48 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 OP49 Neil Anders, IMR, Norway
Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus)

11:45 – 12:05 OP50 Stein-Kato Lindberg, Nofima, Norway
Restitution of trawl-caught fish and its effect on blood concentration in fillets

12:05 – 12:25 OP51 - moved to previous day
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 OP52 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 OP53 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 OP54 Marthe Jordbrekk Blikra, Nofima/DTU, Norway
Modelling with data from «The Internet of Fish»

12:55 – 13:00 OP55 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
Lunch - Sponsored by Tavan P/F

CONTINUATION SESSION 7: ADVANCED PROCESSING TECHNOLOGIES AND IMPACT ON QUALITY OF SEAFOOD

Chairpersons: Nina Gringer, Technical University Denmark, Denmark and Tibor Janči, University of Zagreb, Croatia

14:00 – 14:20 OP56 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 OP57 Cécile Dargentolle, Matis, Iceland
Prediction modelling of sensory palatability of frozen Atlantic mackerel (Scomber scombrus) from chemical evaluations

14:40 – 15:00 OP58 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 OP59 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 OP60 Silje Kristoffersen, Nofima, Norway
Live-storage, feeding and quality of Atlantic cod (Gadus morhua L.)

15:25 – 15:30 OP61 Burcu Şen Yılmaz, Ege University, Turkey
Replacement of sodiumchloride with potassiumchloride in marinated shrimps

15:30 – 16:00
Coffee break and poster viewing - Sponsored by Fiskavirkið P/F

CONTINUATION SESSION 7: ADVANCED PROCESSING TECHNOLOGIES AND IMPACT ON QUALITY OF SEAFOOD

Chairpersons: Jaakko Hiidenhovi, Luke, Finland and Jan Fritsche, Max Rubner-Institut, Germany

16:00 – 16:05 OP62 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 OP63 - presentation cancelled
Khushboo, Amity University, India
Value Chain Mapping- A prerequisite for value creation in Indian Surimi value chain

16:10 – 16:15 OP64 Helena Maria Lourenço, IPMA, Portugal
Proximate composition, macro and trace elements in sea cucumber from south west Portugal coast

16:15 – 16:20 OP65 Bjørn Tore Rotabakk, Nofima, Norway
Melanosis of snow crab (Chionoecetes opilio) as an effect of high pressure processing

16:20 – 16:25 OP65 Marianne Svorken, Nofima, Norway
Increased utilization of residuals – how to get everything ashore

CLOSING CEREMONY

16:25 – 16:30
Report WEFTA national representatives meeting

16:30 – 16.35
Alexandre Dehaut, Anses, France
Report WEFTA working group Analytical Methods

16:35 – 16:40
Jasper van Houcke, HZ University of Applied Sciences, The Netherlands
WEFTA 2020 announcement

16:40 – 16:45
Jákup Mørkøre
Closing WEFTA 2019

1: Aquaculture and feed production – Eysturoy

08.30
Departure from hotel in Tórshavn

10.00
Arrival at Havsbrún, Fuglafjørður

12.30
Dinner at Svangaskarð - football stadium

14.00
Arrival at Bakkafrost

18.00
Arrival hotel in Torshavn 

2: Groundfish, Klaksvík and pelagic production, Fuglafjørður

08.30
Departure from hotel in Tórshavn

10.00
Arrival at Kósin, Klaksvík

12.00
Dinner at Kósin

14.00
Arrival at Pelagos, Fuglafjørður

18.00
Arrival hotel in Torshavn 

3: Pelagic industry – Suðuroy

13.00
Departure from ferry in Tórshavn

15.15
Arrival at Varðin Pelagic, Tvøroyri

17.00
Sightseiing

18.45
Dinner 

21.00
Departure from ferry in Tvøroyri 

23.00
Arrival hotel in Torshavn 

Name of presenters, other authors - please look at abstracts

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

P01
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

P02
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

P03
Sensory attributes and storage stability of conventionally and ecologically farmed atlantic salmon
Margrethe Esaiassen, UiT The Arctic University of Norway

P04
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

P05
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

P06
Rest Raw Materials from Indian Surimi Processing Industry Reveals their Suitability for Production of Value Added Products
Asha Kumari, Amity University

P07
Taste-neutral proteins from mackerel
Diana Lindberg, Nofima AS

P08
Underutilized and new aquatic biomass side-streams
Grethe Hyldig, DTU Food

P09
Manufacture of “fresh/wet” aquaculture feeds based on marine by-product including fish by-catch
Karine Doudard, Ifremer

P10
Sustainability Assessment tools for the seafood sector
Shraddha Mehta, SINTEFF Ocean

P11
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

P12
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

P13
In vivo effect of a functional product made from discards and sea fennel
Elvira López, ICTAN

POSTERS

P14
Biological activity of hydrolysates from industrial by-products in chitosan nanoparticles
Elvira López, ICTAN

SESSION 5: Seafood safety and authenticity (emerging risks)

P15
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

P16
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

SESSION 6: MICRO AND MACROALGAE AND FUTURE APPLICATIONS

P17
Sustainable seaweed value creation (The TastyKelp Project)
Themistoklis Altintzoglou, Nofima AS

P18
Lipid Composition of the brown seaweed Cystoseira abies-marina and the red seaweed Asparagopsis taxi-formis
Narcisa Banderra, IPMA

P19
Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions
Ditte B. Hermund, DTU Food

P20
Elemental composition of edible macroalgae from Portuguese coast
Helena Maria Lourenço, IPMA

P21
Growth, biofouling and chemical composition of Saccharine latissima in Norwegian coastal waters
Xinxin Wang, Nofima AS

P22
Bioactive hydrolysate from alginate extraction by-product of laminaria digitata. Encapsulation in liposomes and stabilization methods
Pilar Montero, ICTAN

P23
Sea aster (aster tripolium) as potential agricultural crop and source of bioactive molecules
Pilar Montero, ICTAN

SESSION 7: ADVANCED PROCESSING TECHNOLOGIES AND IMPACT ON QUALITY OF SEAFOOD

P24
Preliminary study on determination of fish freshness by Raman spectroscopy
Tibor Janči, University of Zagreb

P25
Modification of salmon burger - sensory and technical properties adding soluble peptide rich fish protein powder concentrates
Jorunn Sofie Hansen, Nofima AS

P26
Use of High Hydrostatic Pressure (HHP) for the development of a new seafood product
Silvia Tappi, University of Bologna

P27
Investigating various packaging solutions to improve storage stability of frozen Atlantic mackerel fillets
Izumi Sone, Nofima AS

P28
Environmental Microbiota Monitoring In Smoked Salmon Factory and Link to Product Quality
Mireille Cardinal, Ifremer

P29
Salt and CO2 solubility
Nanna Abel, Norwegian University of Science and Technology

P30
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

PO31
Antibacterial Effects of Different Essential Oils on Listeria monocytogenes: A Review
Burcu Şen Yılmaz, Ege University

P32
Effect of two different cooking methods on some quality paremeters in salmon (Salmo salar) fillets
Şükran Çaklı, Ege University

P33
Occupational Safety and Health Risk Assessment in Seafood Industry in Turkey
Aslı Cadun Yunlu, Ege University

P34
Effect of cooking temperature and time on the reduction of fat absorption of alaska pollock surimi gel
Nida Demirtas Erol, Munzur University

P35
Quality of catch as consequence of gear and gear handling
Sjúrður Joensen, Nofima AS

Additional Posters

P36
Desalted cod in different cultures: Sensory characteristics
Kolbrún Sveinsdóttir, Matís OHF, Iceland

P37
Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat            Helena M. Moreno, UCM-Madrid, Spain

P38
Growth, biofouling and chemical composition of Saccharina latissima in Norwegian coastal waters                            Xinxin Wang, Nofima AS, Norway

P39
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 

P40
Transfer of sensor technologies to prevent food risks, the FoodSens project
Ana G. Cabado, ANFACO-CECOPESCA, Spain

P41
Waste converted to salmon!                                                                                                                                              Annfinn Olsen and Svenning Hansen Framherji, Faroe Islands