Tromsø, 29-05-06 to 02-06-06
Opening
Joop Luten, Fiskeriforskning, Norway
Success stories of seafood product development
Javier Borderias, Consejo Superior de Investigaciones Científicas (CSIC), Spain
Culinary based product development for seafood and the stage gate principle
Mike Morrissey, Oregon State University, USA
From consumer studies to seafood product design
Adriaan Kole, The Netherlands Institute for Fisheries Research (RIVO), The Netherlands
The results of the SEAFOODplus food design contest
Announced by Adriaan Kole, The Netherlands Institute for Fisheries Research (RIVO) and demonstrated by the winner of the contest
Innovative seafood product development from a SEAFOODplus Associate Member’s point of view
Jose Luis Hurtado, Angulas Aguinaga, Spain
Plenary show with the other symposia participants: Seafood a joint for ever! A top chief cook present his view on seafood for European consumers and prepare seafood dishes!Kjetil Gundersen, Gastronomic Institute, Norway
Farmed cod - evaluation by chief cooks from European restaurants
Morten Heide, Fiskeriforskning, Norway
Consumer preferences for different cod products: Why do some consumers prefer one product to another?
Kolbrun Sveinsdottir, The Icelandic Fisheries Laboratories, Iceland
How do young consumers perceive new convenience seafood products in Europe?
Svein Ottar Olsen, Fiskeriforskning, Norway
Enhancement of consumer preference for frozen and thawed cod fillets by new processing methods
Jens Østli, Fiskeriforskning, Norway
Successful new seafood products enriched with taurine
Ronan Gormley, Ashtown Food Research Centre (Teagasc), Ireland
