Background for workshop:
Regular seafood consumption is associated with beneficial health effects. This one-day workshop reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The contributions in this workshop are partly based upon the outcome of a Nordic Network for Marine Functional Food (MARIFUNC) project from Nordic Innovation Centre. Further contributions are given by research specialists in the area for completing the overview of the conference topic. The conference is arranged jointly with the Øresund Food Network, which is operating the ‘Healthy Growth’ project, and SeafoodCircle, which is a competence centre working for disseminating research results and stimulate innovation in the Danish seafood industry.
Programme:
9.30 Registration & coffee
10.00 Welcome and introduction SeafoodCircle. Torger Børresen, DTU Aqua, Denmark
10.10 Introduction to Healthy Growth project. Mie Bendtsen, Øresund Food Network, Denmark
10.20 Introduction MARIFUNC. Joop Luten, Coordinator MARIFUNC, Nofima Marine, Norway
10.35 Seafood and health – what is the full story? Ann-Sofie Sandberg, Chalmers University, Sweden
11.35 Long chain n-3 fatty acids in seafood and child nutrition. Lotte Lauridsen, KU Life, Denmark
12.20 Lunch
13.20 Seafood: Risks versus benefits. Jens Sloth, DTU Food, Denmark
14.05 Challenges when developing marine lipids for functional foods. Charlotte Jacobsen, DTU Aqua, Denmark
14.45 Coffee break
15.05 1-2-3-4 Health. Ola Eide, Olivita, Norway
15.25 Fish proteins and peptide products: Processing methods, quality and functional properties. Gudjon Thorkelson, Matis, Iceland
16.05 Closing of workshop
(All presentations will be in English)
Registration: www.oresundfood.org
