Autor: tfernandez

Last 19th October, the SEAFOOD-AGE Final Conference took place at Pazo Los Escudos in Vigo.

Eva Balsa-Canto introduced the project to the 64 attendees who came that day.

The first speech was presented by Xosé Antón Vázquez, from the IIM-CSIC.
He explained the sustainable production of ingredients from marine resources.

Then, Rogerio Mendes (IPMA) presented the bioactivities of the ingredientes used in the project for the production of our RTE seafood.

Carmen G. Sotelo took the floor to present the formulation of the RTE seafood product.

Ina Bremenkamp (UCC) talked about the design and formulation of eco-packaging solutions for our RTE seafood product.

Marta López-Cabo presented their results obtained in their studies about quality and microbial safety in RTE seafood products.

Carmen Sotelo showed how to use DNA techniques to identify the ingredients of ready to eat food products in benefit of accurate labels.

Harri Määttä explained how to use printed electronics to develop a smart predictive label.

To finish the Technical session, Eva Balsa-Canto presented how to use predictive models to improve food quality and safety in our Smart predictive label.

In the afternoon, Juan Martín Fragueiro (OPROMAR) talked about the industrial approximation to the valorization of fish discards.

Julie Maguire from Indigo Rock Marine Research Station, Ireland presented seaweed value chains in Europe.

Manuel López, from NOTPLA, explained how their Ooho is a biodegradable solution to replace single-use plastics.

Alex Garrido-Maestu (INL) presented a ready-to-use kit for listeria dection with excelent detection capabilities.

The Industrial session finished with the copresentation of the functioning of Smart predictive labels in the real-world practice by Harri Määttä (Oamk) Finland and Eva Balsa-Canto (IIM-CSIC)

The Conference closed with a showcase of the products developed by the project:

• Seaweed-based packaging for sauces
  Manuel López Romero, NOTPLA
• Real-time demonstration of the smart predictive label
  Harri Määttä, Oamk and Eva Balsa-Canto, IIM-CSIC
• Ready-to-eat seafood prepared by BENBOA
  Paco Teira, BENBOA

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Within the framework of the workpakage on Capitalization, our partner OPROMAR organized on October the 10th a tasting session to which catering companies, nursing homes and day care centers were invited.

This event, consisting of a tasting session, started with a brief presentation of the project objectives and results.

The novelty this time was that the products were prepared by Miguel Mosteiro, a cook external to the project, with experience in showcookings focused on seafood products.

This cook prepared the RTE SEAFOOD-AGE product following the formulation developed by the project partners ICTAN and BENBOA.

The attendees had the opportunity to taste the minced fish fillet enriched with microcapsules containing fish protein hydrolysates and fish oil accompanied by two different sauces.

Other formats, as fish burgers, fishballs and fish pies made from mince, were presented during the session to demonstrate the potencialities of the low-value but high quality species that are currently undervalued in the market.

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At the end of the session, participants were invited by a representative from CETMAR to express their opinion about the appearance, smell and taste of the RTE SEAFOOD-AGE product.

This transfer activity allowed to get in touch and interact with a group of potential beneficiaries of the ready-to-eat product addessed to people +65.