project meeting (18M) was celebrated via videoconference on the 3rd of November
2020. Thirty-three participants followed the presentations and participated in
morning, the technical packages were addressed, while transversal topics were discussed
progresses were presented in this meeting after one year and half of collaborative
work, being rewarding to see that the different aspects of the RTE product are
taking shape despite the restrictions to access the labs.
The 1st training session went successfully virtual on 4th November
Even though this kind of action was supposed to be face-to-face in order to
get familiar with techniques and processes that take place at a lab or pilot scale,
the partners involved were successful preparing very comprehensible and high
quality home-made audiovisuals.
IIM-CSIC presented the production of ingredients. IPMA showed the different methods
to assess the bioactivity of ingredients. ICTAN explained the production of the
RTE product, INL presented a demonstration of the microbial kit and IRMRS screened
a video about the seaweed culture and harvest.
On 13 March 2020, Hayley Alter, Seafood Age Research Associate held a workshop with the Active Minds group at Blackpool Carers designed to explore practices and barriers to eating fish and seafood amongst group members. Blackpool carers is a charity that supports, trains and brings respite, information and advocacy to people of all ages who care for dependents in the region. Active Minds is a group that meet for weekly sessions for older couples in which one spouse or partner has dementia and the other provides round-the-clock care.
workshop, we used food-tasting and images of fish and seafood products and
local places to prompt conversation about the memories, sensations and
experiences they associate with eating fish and seafood. We also used a recipe
proforma designed to help group members use a fish and seafood recipe they make
to describe and exchange wider fish and seafood preparation and eating
practices, barriers and how this contrasts with what they did in the past. The
report linked below explores emerging insights from the discussion, reflections
on the methods used and considerations for development.
Key to the Seafood
Age project is the learning from the workshop that group members rely on
frozen, microwaveable and ready-to-eat products but see the ‘processes’ and
‘preservatives’ used in RTE fish and seafood as detrimental to taste, smell,
and therefore, nutritional value. As a result, ready to eat fish and seafood
products appear to make up a relatively small proportion of their overall diet.
By contrast, the extent to which the prototype Seafood Age product will be
‘processed’ will be, in large part, to ensure its nutritional value when
consumed. However, the poor perception of nutrition in processed fish and
seafood products surfaced in this workshop indicates that a new design
consideration for the prototype must be to address this barrier either through
product or packaging.
Check out the report for more on the workshop and what we plan to do next.
partner, the International Iberian Nanotechnology Laboratory, is working to
improve food safety. They have just published a novel multiplex real-time RPA
method for the rapid detection of Listeria monocytogenes:
development of novel methods for the rapid detection of Listeria monocytogenes
is of high interest due to due to particular concerns about this its ubiquity,
resistance to sanitation processes and high mortality rates resulting from
evaluation of a novel multiplex real-time Recombinase Polymerase Amplification
(RPA) method including an internal amplification control is reported in the
paper released in volume 92 of Food Microbiology. The method performance was
compared to that of the European reference method (ISO 11290-1) for the
detection of the species in samples from 40 commercial dairy products. A limit
of detection below 10 cfu/25 g or mL sample was achieved, and values higher
than 90% were obtained for relative sensitivity, specificity, accuracy,
positive and negative predictive values and the index (kappa) of concordance.
Analysis was achieved within one working day, compared to the six days required
using the ISO method. Moreover, slight modification of the ISO 11290-1 method
to include secondary enrichment in half Fraser broth resulted in the
confirmation of all positive samples.
Seafood-Age consortium has adapted to the current circumstances of lockdown and
border closures and held its third project meeting (12M) via videoconference on
the 13th of May 2020. The meeting was organised by Eva Balsa-Canto, who acted
as Lead Partner and moderator of the meeting, consisting of a series of
sessions all day long. Twenty seven participants followed the presentations and
participated in the discussions.
morning, partners reviewed the progress achieved in the framework of the
technical work packages. Carla Pires (IPMA), Silvia Blanco/Mick Mackey
(IRMRS) and Xosé Antón Vázquez (IIM-CSIC) showed the first results of the work
performed during the previous 6 months regarding the production of ingredients
and the assessment of their bioactivity.
Carmen G. Guillén (ICTAN-CSIC) and Hayley Alter (ULANC) gave an overview on
the optimization of RTE production and the co-design workshop that have been
running respectively. Ina Bremenkamp (UCC) presented the progress on
eco-packaging solutions. Harri Määtä (OAMK) talked on the development of the
Smart Predictive Label and Pierre Rodault (TQC) proposed a plan for the
training sessions to be celebrated during the next year.
In the afternoon,
transversal work packages were presented by Uxía Vázquez (Communication), Elena
Couñago (Capitalization) and Eva Balsa-Canto (Coordination). Different aspects
were discussed and agreements were reached, thus allowing to continue
progressing despite the slowdown caused by the current pandemic, that still
keeps most of the labs closed. Several technical meetings will take place
online in the coming weeks to strengthen collaboration and move forward with
the project activities.
The Business2Sea yearly
event was carried out in Porto between 11th and 13th of November. Its agenda
offered as usual a broad variety of activities, including conference,
workshops, pitch presentations, business-to-business meetings, exhibition area
and gastronomic seafood experiences. In addition, this year’s edition hosted
the 6th Atlantic Stakeholder Platform Conference and the Annual Event of the
Interreg Atlantic Area Programme. The Portuguese Minister of the Sea, Mr.
Ricardo Serrão Santos, was visiting the Business2Sea on Tuesday 12th.
CETMAR and IIM-CSIC played
a relevant role in the organization and development of the event, and both
organizations participated in all the proposed activities, including both
stands in the exhibition area. The Seafood-Age was presented in a number of
meetings and interviews and the project poster was displayed during the three
days of the event.
The Seafood-Age consortium met in Lisbon (Portugal) on the 6th and 7th of November to host the 6M Project Meeting. The meeting consisted of a 2-day event in which partners reviewed the progress achieved and designed the Execution Plan for 2020. The meeting was held at the IPMA’s premises and was co-organised by IIM-CSIC, IPMA and INXENIA.
The first day started with a Co-creation workshop led by CETMAR. The workshop aimed at exploring, together with our stakeholders, the desirable properties of Seafood-Age products (RTE seafood, eco-packaging and smart predictive labels).
In the afternoon, we discussed technical aspects related to Work Packages WP4-WP6; while WP7 and WP8 were addressed during the second day.
Transversal activities on Project coordination, Communication and Capitalization were discussed at different moments during the meeting and formally introduced the second day.
The first coordination meeting of the SEAFOOD-AGE project took place on 14 May in CETMAR’s facilities.
During the session, the eight work packages leaders presented the objectives, the responsibilities of the partners involved, a breakdown of the activities and the timetable in which they will be executed, as well as the expected results and deliverables.
This first contact served to launch the project, create working groups and start the execution of scheduled tasks.
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