SEAFOODplus: RTD pillar projects

Research and Technology Development (RTD) projects

In SEAFOODplus the following 20 projects in the 5 RTD pillars and one RTD Horizontal Activity will be carried out. Click on project acronym for description of each project (main objectives and block of research efforts during lifetime project) and partners involved in the project.

Overview of all RTD projects

Project 1.1 FISHGASTRO

Gastro-intestinal health with special emphasis on reduction of risk of colon cancer and inflammatory bowel disease

Project 1.2 YOUNG

Health of young European families and fish consumption

Project 1.3 METAHEART

Metabolism of n-3 fatty acids and heart disease

Project 2.1 CONSUMERSURVEY

Seafood Consumption: Explaining attitudes, preferences and eating habits across consumer segments in Europe

Project 2.2 SEAFOODSENSE

Improved seafood sensory quality for the consumer

Project 2.3 SEA-INFOCOM

SEAFOOD Information and Communication: Assessment of consumer’s needs for seafood information and development of effective seafood communication

Project 2.4 CONSUMEREVALUATE

Consumer evaluation and willingness to buy convenience and tailor-made seafood products

Project 3.1 REFHEPA

Development of standard reference methods for hepatitis A virus and Norovirus in bivalve molluscan shellfish

Project 3.2 REDRISK

Reduction of risk in shellfish harvesting areas

Project 3.3 SEABAC

3 Seafood: Enhanced assessment of bacterial associated contamination

Project 3.4 BIOCOM

Biogenic amines in seafoods - assessment and management of consumer exposure

Project 4.1 PROPEPHEALTH

High-added value functional seafood products for human health from seafood by- products by innovative mild processing

Project 4.2 HURDLETECH

Hurdle technology (including minimal processing) to ensure quality and safety of convenience seafood

Project 4.3 LIPIDTEXT

Preventing seafood lipid oxidation and texture softening to maintain healthy components and quality of seafood

Project 4.4 CONSUMERPRODUCTS

Consumer driven development of innovative tailor-made seafood products (with functional components from plant or marine origin) to improve health of consumers

Project 5.1 BIOQUAL

Physiology and genetics of seafood quality traits

Project 5.2 ETHIQUAL

Ethical quality traits in farmed fish: The role of husbandry practices and aquaculture production systems

Project 6.1 METHODOLOGY

Horizontal activity Seafood traceability to ensure consumer confidence: Methodology

Project 6.2 Implementation

Horizontal activity Seafood traceability to ensure consumer confidence: Implementation

Project 6.3 Validation

Horizontal activity Seafood traceability to ensure consumer confidence: Validation