The first SEAFOODTOMORROW demonstration workshop on Eco-Innovative Solutions and New Technologies for Sustainable Seafood Production and Processing was held on 9 February 2021. This online workshop was hosted by project partner AQUIMER.
Topics covered include:
Fast screening methods for marine toxins, tetrodotoxins, and xenobiotics; Strategies to reduce contaminants from seafood products; Reduction of energy and water in seafood processing; Digital traceability system; Sustainable and nutritional seafood recipes for consumers; and FishChoice!
Here you can find the video recordings of the event in English and French, as well as the presentations from the workshop. The time of each presentation in the video recordings is indicated below. The presentations can be accessed by clicking on the session titles below.
Presentation times in video recordings:
xx:xx:x Session 3: Reduction of energy and water in seafood processing Israel Muñoz, IRTA (video recording not available due to a technical error*)
0:37:00 Session 4: Digital traceability system Jean-Jacques Le Delliou, Predell
1:12:00 Session 5: FishChoice Montserrat Marques, URV
1:23:00 Session break: Digestible, attractive, functional, sustainable and nutritional seafood recipes for specific population groups – winning recipes from a European contest. Murielle Fretigny, IDMER
0:00:40 Session 6.1: Fast screening methods: Tetrodotoxins, Mònica Campàs, IRTA
0:22:40 Session 6.2: Fast screening methods: Marine Toxins, Katrina Campbell, QUB
0:42:00 Session 6.3: Fast screening methods: Xenobiotics, Alejandro Barranco, AZTI
1:01:00 Session 7.1: Strategies to reduce contaminants from seafood products: Listeria monocytogènes, Amaia Lasagabaster, AZTI
1:27:00 Session 7.2: Strategies to reduce contaminants from seafood products: Norovirus, Andrew Younger, CEFAS
1:45:00 Conclusion by AQUIMER
1:47:00 Conclusion by Antonio Marques
On 3 March 2021, SEAFOODTOMORROW partner ANFACO-CECOPESCA hosted the second demonstration workshop on Eco-Innovative Solutions and New Technologies for Sustainable Seafood Production and Processing.
Topics covered include:
Fast screening methods for marine toxins and chemical contaminants; Strategies to reduce contaminants from seafood products; Reduction of energy and water in seafood processing; Digital traceability system; and the Development of functional, sustainable and nutritional adapted seafood products to specific consumer groups.
This workshop also included hands-on training in new screening techniques for marine toxins and chemical contaminants in seafood and live demonstrations and tasting of nutritionally adapted seafood produces for specific population groups.
On 4 March 2021, SEAFOODTOMORROW partner FEDERALIMENTARE hosted the third demonstration workshop on Eco-Innovative Solutions and New Technologies for Sustainable Seafood Production and Processing in Italy. Due to COVID-19 restrictions, the workshop was adapted to an online format with free registration.
Below, you can find a video recording of the event (in Italian), as well as the presentations from the workshop. The time of each presentation in the video is indicated below and the presentations can be accessed by clicking on the session title.
Innovative solutions for sustainable seafood production in Italy; Strategies to reduce contaminants (Listeria monocytogenes) from seafood products; Strategies for removing paralytic shellfish poisoning (PSP) from seafood; sustainability certification at a national level; consumer perception and acceptance of innovative seafood products; e-learning platforms for training professionals in the seafood sector.
This workshop will also include an industrial-focused round table discussion on challenges and opportunities for seafood production in Italy
The full recording of the workshop is available at the following link: https://attendee.gotowebinar.com/recording/8423697643374303490
Presentation times in video:
0:04:00 Saluti iniziali e presentazione del progetto SEAFOODTOMORROW, M. Notarfonso, SPES / FEDERALIMENTARE
0:14:00 Valutazione rischio-beneficio: strategie per la riduzione della Listeria monocytogenes e delle tossine responsabili dell’intossicazione paralitica da molluschi (PSP) e per la biofortificazione dei mangimi in acquacoltura A. Mantovani. ISTITUTO SUPERIORE DI SANITA
0:44:15 Strategie per le certificazioni di sostenibilità a livello nazionale. E. Capri. AEIFORIA/UNIVERSITÀ CATTOLICA DEL SACRO CUORE
1:03:50 Percezione e accettazione dei consumatori dei prodotti ittici. S. Veroli. EUROPEAN CONSUMER UNION
1:40:00 Tavola rotonda industriale: sfide e opportunità per la produzione ittica in Italia G. Palma, ASSOITTICA