Work Packages

1.-SUSTAINABLE PRODUCTION OF INGREDIENTS FOR RTE SEAFOOD

Objective:
Produce bioactive ingredients using Atlantic marine biomasses (by-products, discards and algae) for healthier RTE seafood products.

Expected results:
•Evaluation of the potential of FPH from discards as functional ingredients in RTE seafood;
•Designing the production of omega-3 fatty acids from selected marine biomasses;
•Use of algae as a source of bioactive ingredients for RTE seafood;
•Identification of fractions of FPH and algae extracts with beneficial responses for an ageing population when consumed in RTE seafood;
•Definition of a portfolio of best practices for production of bioactive ingredients for training, demonstration and pilot actions in the framework of the project;
•Life cycle analysis of production processes and evaluation of the economic viability.

2.-NEW HEALTHIER, SAFER and HIGH-QUALITY RTE SEAFOOD FOR OLDER CONSUMERS

Objective:
Develop RTE seafood products that are easy to serve, to eat and to prepare, and may offer a means to achieve a healthier, more balanced diet for older, by introducing functional marine ingredients.

Expected results:
•Development of a RTE seafood product from discards, seafood industry by-products and functional ingredients meeting the specific needs of older adults;
•Selection and designing of processes and operations to minimise the impact on quality and nutritional attributes of the novel RTE seafood product, while guaranteeing human safety;
•Definition of a portfolio of best operation practices towards the new RTE seafood product to be tested during demonstrations and pilot actions within the project;
•Life cycle analysis (LCA) of production processes and evaluation of the economic viability.

3.-ECO-INNOVATIVE PACKAGING SOLUTIONS

Objective:
Produce eco-innovative packages towards better safety and minimum waste of RTE seafood products while improving convenience for the older population. Assess the impact of temperature abuses on microbial risks (safety) and self-life (quality) of the packaged product during storage and distribution.

Expected results:
•Co-design of eco-innovative packaging solutions for the RTE seafood product developed in the project.
•Definition of a portfolio of best operation practices towards eco-innovative packages to be tested demonstrations and pilot actions in the project.
•Development of ready-to-use (RTU) kit for microorganism detection including spoilage and pathogenic bacteria.
•Gathering of data for a Microbial Risk assessment of the packaged product along the cold chain.
•Life cycle analysis (LCA) of production processes and evaluation of the economic viability.

4.-INNOVATIVE LABELLING SOLUTIONS FOR THE EUROPEAN SEAFOOD SECTOR AND OLDER CONSUMERS

Objective:
Develop smart predictive labels and traceability systems to help both retailers and consumers to make better decisions.

Expected results:
•Co-design of smart-labels oriented to older consumers.
•Integration of predictive models into electronic labels to enable updating shelf-life to aid retailers to reschedule the distribution, and to reject batches if necessary.
•Implementation of tools to improve traceability in the RTE seafood production value chain, including the whole value chain; implementation of tools to control the composition of the RTE seafood, and informing the consumers about it.
•Life cycle and economic viability analysis of the smart predictive label.

5.-DEVELOPING COMPETENCIES FOR INNOVATION

Objective:
Develop competencies for innovation by training stakeholders in the partnership and implementing lab-scale demonstrations to raise users’ awareness.

Expected results:
•Assessment of the value addition and the cost-efficiency of the different project developments.
•Determination of the scale and setup conditions of efficient technology mixes to maximise the returns from the application of new technologies.
•Training of stakeholders in best practices and value addition of technologies at all stages of the seafood chain from production to consumption to build capacities for innovation and to provide the necessary means to approach industrial pilot actions in WP3.
•Demonstration of the performance of new improved products and processes throughout the seafood chain in lab-scale conditions to pave the way for pilot actions in industrial settings.