coordinator E.Balsa-Canto addressed to the partnership to assess the overall project
development. Despite of all difficulties that have had to be overcome by the
partners, the objectives have been achieved and the results are satisfactory.
the work that remained to be done and explained that the results can still be
communicated beyond the project.
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.
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.
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
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.
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
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.
Oamk’s publication “Optimizing Power Management in Printed electronics
Smart Label System” was accepted by the scientific committee of the
Interdisciplinary Conference on Mechanics, Computers and Electrics (http://www.icmece.org) in Barcelona on
October. Our partners will be presenting the paper
online at the conference.
The goal of ICMECE 2022 is to gather
scientists, engineers, researchers, technicians and industrial representatives
to present the cutting-edge studies on Mechanical, Computer and Electrical
Systems and form an interdisciplinary academic forum to discuss the scientific
and engineering issues to arrive at more complete systems for the applications
of future world.
The latest news about the conference can be
followed from the website at
The Conference Proceedings will be delivered via
web-site just after the conference.
We hare happy to inform all of you
that a video demonstration of the Seafood-Age project pilot chain is available
on the Seafood-Age project’s YouTube channel:
The aim of this video is to
demonstrate the feasibility of all processes from the value chain (RTE seafood
meal+packaging+labelling). Thus, the video is focused on the production
chain, and laboratory
developments such as bioactives assessment and methods for controlling
traceability and security are not included.
Currently, the video is available in
English with subtitles in English, French and Spanish, in order to be
presented during activities that are taking place this week in France and
Spain. Subtitles in other languages of the project will
be available soon.
Our partners from OAMK attended PRINSE22 seminar in Oulu on June 8–9, 2022, where they presented the SPL hardware functionality to more than 200 participants from more than 50 companies and organisations.
PRINSE’22 covered topics from printed intelligence to system-level
reliable, sustainable and eco-friendly solutions for Future Products.
This inspiring international event hosted +200 participants around the
world, while offering an excellent setting for networking and matchmaking. More
than 50 industrial companies were present. To facilitate collaboration with the
great experts from industry leaders, they also had an interactive Innovation
Market Place and Bazaar with demos.
An online workshop is being organised in Spain on 15th of June (11:00 AM to
13:00 AM), which is being coordinated by CETMAR in collaboration with the Galicia
Food & Drink Cluster (CLUSAGA), as a capitalization action of SEAFOOD-AGE
This event is aimed at showing to the industry the advances on the RTE food product from the SEAFOOD-AGE project, together with another project from the Atlantic Area, AHFES.
It will be held in Spanish and Galician language.
Registration is free HERE, but needed to receive the link of the event.
Our partners from the IIM-CSIC took part of the «Feira do Océano»
organised by their institution to celebrate the World Oceans Day.
The first edition of this Ocean Fair was celebrated on 8th of June as a scientific dissemination fair where the IIM-CSIC took to the streets to meet the citizens of Vigo.
The Fair was held throughout the day under the tents installed in the Bouzas neighborhood. In the morning, the researchers received the students of IES Beade and the schools Javier Sensat, Atlántida, Virxe do Rocío and Mestre Manuel García. And in the afternoon the workshops were opened to the general public.
With the slogan «Choose smart food» the group led by Eva Balsa-Canto showed
several results of the project: the production of ingredients and food of
marine origin using circular economy concepts, the use of DNA-based techniques
for the identification of ingredients or an intelligent label that allows
monitoring the quality of food throughout the chain.
SEAFOOD-AGE project counted with the participation of Rogelio Santos Queiruga,
as guest of honor.
The well-known seafood expert Rogelio Santos Queiruga was present all day
at the fair, chatting with the kids. Rogelio has been working for 27 years, out
of his 45, as a sailor, fisherman and disseminator of the values of the sea and
fishing. He is promoter of sustainability, science, and responsible consumption
as keys to a better future and he shares the values of our project.
The media echoed the news and the regional television reported on the fair
A hybrid workshop
(on-site and online) is being held in France on 16th of June (4:30 PM to 6:30
PM). This workshop is being organised by TQC and Abyss ingredients, as a capitalization
action of SEAFOOD-AGE project.
Target audience: food & nutrition and health nutrition companies.
Behaviors, preferences and dietary of the elderly, Isabelle MAITRE, Teacher-researcher, ESA Angers
Illustrations through 3 testimonies:
Preventing undernutrition in the elderly through food pleasure in EHPAD: approach of collaborative innovation in French Cornwall (NutriCHIC), Catherine CORRE et Martin KERVADEC, Intercommunal Hospital Center of Cornwall
Valorization of marine by-products in terms of health and well-being of the elderly (Brainbooster), Elodie BOUVRET, Abyss Ingrédients
European partnership and eco-innovative dynamics in favor of seniors food (Seafood Age), Rozenn LE VAILLANT, Technopole Quimper-Cornouaille
Harri Määttä, from Oulu University of Applied Sciences Ltd., has been attending the PacTec, FoodTec & PlastExpo Nordic in Helsinki, Finland. Expo is the leading industrial event for the packaging, food and drink, and plastics industries in Northern Europe. (https://pfsptec.messukeskus.com/?lang=en)
He has been
discussing with companies about the possibility to use technology in food value
chains and packaging and also presenting the results of their work in the
Seafood Age project.
events for the packaging, food and drink, and plastics industries – PacTec,
FoodTec and PlastExpo Nordic – has brought together industry professionals at
Messukeskus in Helsinki. The event package covered the entire value chains of
these industries, from design to use, and from marketing to raw materials. The
graphics industry event Sign, Print & Promotion was a part of the event
package, as well as. The events were co-organised with the Finnish Packaging
Association, the Finnish Food and Drink Industries’ Federation and the Finnish
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.