Partners:
9. Icelandic Fisheries Laboratories (IFL), Iceland, 55. Muséum National d’Historie Naturelle (MNHN), France; 3. Institut Francais de Recherche pour ‘Exploitation de la Mer (IFREMER), France, 56. University of La Rochelle (ULR), France; 47. University of West Brittany (UWB), France; 40. Université de Bretagne Sud – GIS PROGEBIO (PROGEBIO), France; 17. National Research Institute on Agriculture and Fisheries (IPIMAR), Portugal; 54. Coopérative de traitement des produits de la Pêche (CTPP), SME, France; 63. Marinova, SME, Denmark.
The main objectives of the project are:
- To screen, map and recover ‘new’ (health) beneficial compounds from seafood by-products by advanced mild refining processes.
- To develop 'new' bioactive (functional) seafood ingredients
- To use these novel ingredients either directly by the food industry or in project 4.4 for the development of new functional seafood products, accepted by the target consumers.
The tasks range from the selection of seafood by-products as raw material for upgrading, the mapping of compounds with health beneficial effects that can be used alone or as ingredients in other (sea)foods. The challenge would be, by the use of advanced minimal processing techniques, to obtain novel compounds or improve the functional (health promoting) characteristics of some existing ones, with a catalogue of technological properties that made these products suitable as ingredients in other (sea)foods.
The research within the project is described in three major blocks of activities
Read about this and the other projects in RTD Pillar 4 Seafood from source to consumer product in the Eurofish magazine article
Safe, nutritious, healthy products that are a pleasure to eat
