Our partner Harri Määttä (from PrinLab – Development Laboratory for Printed Intelligence) presented the outcomes of Seafood-Age project during the introduction to printed electronics as part of a panel discussion in an OAMK’s webinar at 5.11.2021.
Presentation of PrinLab and
printed electronics can be watched at https://www.youtube.com/watch?v=T5lyh2zLV74 from 7:06. The panel discussion where Harri was participating
and discussing about the smart labels in safety and traceability of food started
“Oamk’s Northern Responsible
Food webinar discussed, among other things, what responsibility means in food
production and how to guarantee safe food for consumers. And how can technology
such as printed intelligence be utilized in the food industry, and how does top
chef Sami Garam think the future will change the contents of our dinner plate”
In the framework of SEAFOOD-AGE project WP3, CETMAR organised a tasting trial event with potential consumers (people >65) in Ourense (Spain), to explore elderly eating acceptance towards innovative RTE seafood products.
To start with the activity, a nutrition for healthy ageing talk by a specialist from Universidade de Santiago de Compostela (NUTRIAGE project) was developed in order to encourage the participation in the trial, and also to raise awareness about healthy ageing.
Secondly, three recipes were presented with different SEAFOOD-AGE food products. With the help of a form and a focus group, information about their preferences was collected. Although results from the tasting trial is under revision yet, this activity proved to be of great help to better shape the product. Moreover, the activity had a great acceptance among participants, who were really excited to be part of this experience, to learn about this project and to taste this food for the first time.
Apart from project partners collaboration to elaborate the presented recipes (from ingredients to packaging), the associate partner Fundación Dorzán was key for the organization of this event.
Collaboration from IIM, OPROMAR, IRMRS, IPMA, BENBOA, NOTPLA, Fundación Dorzán and CETMAR was appreciated during the organization of in this event.
Finland’s leading industrial event Subcontracting and AlihankintaHEAT
2021 was organized for the first time after the pandemic gap year on September
21–23 2021. A total of 917 exhibitors from 16 countries and 7.460 visitors
participated the event at Tampere Exhibition and Sports Centre.
The Subcontracting Trade Fair is an event where various innovations are exhibited, including products, services, production methods and processes, materials and components. The Subcontracting Trade Fair showcases the entire Finnish industry and its top companies. Annually there are hundreds of exhibitors from countries across the world and every year, over 2,000 innovations are presented.
Among the exhibitors, PrinLab – Development Laboratory for Printed Intelligence participated showing their experience in designing, manufacturing and test services to support R&D work. They took the opportunity to disseminate SEAFOOD-AGE project and show the Smart Predictive Label developed in the framework of this project.
A new article related to the detection of E. coli O157 has been
accepted. On this occasion, the INL researchers have developed an isothermal
technique (RPA) combined with a sample treatment that allows the detection of
the bacteria on the same day the analysis is started, being able to see the
result with the naked eye by color change, or with the help of a UV lamp.
This new article is added to others that INL has been publishing throughout SEAFOOD-AGE project with the support of FEDER funds through the INTERREG Atlantic Area Programme:
During the 1st training session organised by TQC on 4th November, the Portuguese Institute of Sea and Atmosphere (IPMA) showed the different methods to assess the bioactivity of ingredients. This action was intended to familiarize the partners with techniques and processes that can be carried out at lab. IPMA’s presentation was supported by a series of video tutorials developed by them in the framework of SEAFOOD-AGE project.
Now, these videos are available through SEAFOOD-AGE
Youtube channel for any researcher or technician interested in these techniques:
Our partners, the Portuguese Institute for the Sea and Atmosphere (IPMA) together with the Marine Research Institute (IIM-CSIC), have just published their first Open access paper in the framework of the project.
Abstract: Fish discards and by-products can be
transformed into high value-added products such as fish protein hydrolysates
(FPH) containing bioactive peptides. Protein hydrolysates were prepared from
different parts (whole fish, skin and head) of several discarded species of the
North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture
and ash contents lower than 10% and 15%, respectively. The fat content of FPH
varied between 1.5% and 9.4% and had high protein content (69.8–76.6%). The
amino acids profiles of FPH are quite similar and the most abundant amino acids
were glutamic and aspartic acids. All FPH exhibited antioxidant activity and
those obtained from Atlantic horse mackerel heads presented the highest
2,2-diphenyl-1- icrylhydrazyl (DPPH) radical scavenging activity, reducing
power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard
heads showed the highest ABTS radical scavenging activity and Fe2+ chelating
activity. In what concerns the _-amylase inhibitory activity, the IC50 values
recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and
whole Atlantic horse mackerel, respectively. _-Glucosidase inhibitory activity
of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme
(ACE) inhibitory activity. Considering the biological activities, these FPH are
potential natural additives for functional foods or nutraceuticals.
With the aim of meeting all WP leaders availability, the fifth project
meeting (24M) was celebrated during two sessions:
• 5th May: Coordination and
Communication issues were addressed by Eva Balsa-Canto (IIM-CSIC) and Uxía
Vázquez (INXENIA), followed by Hayley Alter (LANC) presenting co-design
activities and Carla Pires, Narcisa Bandarra (IPMA), Xosé Antón Vázquez (IIM-CSIC)
and Silvia Blanco (IRMRS) reporting the progress made regarding the production of
• 25th May: The session was
opened by the WP5 leaders, Carla Pires and Narcisa Bandarra, who talked about
the Fish protein hydrolysates and Fish oil bioaccessibility. Alejandro Garrido (INL)
presented the results obtained detecting Listeria, Marta López Cabo (IIM-CSIC) focused
on the shelf-life studies and Eva Balsa-Canto showed software simulations of
the cooking parameters depending on the geometry of the fillet.
Within WP6, Manuel Lopez (NOTPLA) and Maria de Sousa (UCC) reported on the
different packaging being developed in the framework of SEAFOOD-AGE project. As
for WP7, Harri Määttä (OUAS) showed how the SPL is working and Ana Sanchez (IIM-CSIC)
contributed with methods for controlling traceability and labelling along the value
Afterwards, Uxía Vázquez presented the provisional results of the Life
Cycle Assessment from fish catch to the fillet preparation and Pierre Roudaut (TQC)
talked about the plan for the trainings, interlab validation and pilot demonstrations.
To finish, Elena Couñago (CETMAR) spoke about the Knowledge Outputs generated
by the project and the sensorial tests to be carried out after summer.
Thirty-three participants followed the presentations and participated in
The onset of the Covid-19 pandemic and
subsequent lockdowns has challenged us to work out how digital, online
platforms can support us to carry out design research with stakeholders from a
distance. In the Seafood AGE project, we’ve focussed on designing two key
research methods to carry out in parallel. These are designed to establish
practical feasibility, receptivity and cultural acceptance of novel circular
economy methods used to make the Seafood Age Ready to cook (RTC) fish product.
The methods are designed to be delivered with parity and ease of translation
across different Atlantic Area regions, and to support older research
participants to engage.
The first method we designed was for
engaging stakeholders across the ready to cook fish product value chain. See
our last report, for how we did it. The second method is for engaging
would-be RTC fish product consumers to reflect on and exchange their thoughts
and experiences around fish and seafood product consumption. The insights
generated from this method will in turn be fed in to conversations with the
stakeholders further upstream. Check out our latest REPORT_20210329_Developing
use of facebook to share experiences of fish and seafood product consumption_v1,
for how we designed the second method using the structure of a private Facebook
‘social learning group’ as a tool to support engagement.
The rationale for designing the
Facebook social learning group builds on key pieces of learning from the work
we’ve done to date including to use an accessible, low-threshold platform to
support engagement and bring added value for older research participants. The
method is designed to do this through conversation and exchange facilitated by
us, supported and documented by a private Facebook group. Video conferencing is
used in conjunction to carry out the conversation. While having a Facebook
account for taking part is ideal, if a participant does not have a Facebook
account, we can still use the group together with screen sharing to support and
you’re interested in taking part and using our Facebook group to share your
experiences of fish and seafood product consumption in conversation with
Hayley, our Research Associate, please let her know! She’d love to hear from
you. Either email Hayley at firstname.lastname@example.org or
request to join the Facebook group.
Our central task in the Seafood Age project is
to develop and test prototype co-design research methods for establishing
practical feasibility, receptivity and cultural acceptance of the Seafood Age
Ready to cook (RTC) fish product and circular economy (CE) methods across RTC
value chains in Atlantic Area regions. Through the methods we develop, we want
to find out:
stakeholders see as the opportunities and risks associated with new processes
and CE methods, product innovation and development for an older market, fish
RTC manufacture and distribution, health, safety and nutrition,
would they design in and out of them and why?
do they see new CE methods, processes and so on applied to existing practices
and what would be the barriers to application and what would support adoption?
Taking time from stakeholders as busy as those
relevant to this work would be challenging at the best of times. Lockdown and
social distancing during the Covid-19 pandemic further complicates matters. In
response, we started with drawing on some of the recent learning on
facilitating remote, digital methods documented by fellow co-design researchers
in ImaginationLancaster and further afield. Next, we have developed a mapping
method using the online platform, Miro. Our intent is to afford ourselves as
many strengths of a workshop as possible whilst enabling remote, one-to-one
engagement with stakeholders to link, compare and contrast perspectives, and
co-construct a picture of feasibility across the value chain. We are developing
this method with a view to being translated for use across Atlantic Area
regions and their respective markets.
Check out the report for more on our rationale for developing this mapping method, progress being made with it, emerging insights into feasibility of the Seafood Age RTC product in industry, and our next steps.
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.