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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
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