The first wave of results from Europe''s biggest ever, €26m seafood research project, will be presented at an open conference in early October in Copenhagen. The topics range from impact on the heart to consumer preferences and from cancer to food poisoning. The umbrella organisation, SEAFOODplus (see World Fishing, March 2004) , said Monday October 4 is open to paying participants from the industry or the public, with a maximum of 350 places.
The 4 October presentations, inaugurated by Danish food, fisheries and agriculture minister Mariann Fischer, include: Short-term effects of fish fatty acids on disturbance of the heart rhythm in human; exploring consumer motives and barriers for seafood consumption and the need for information and traceability -- results from Spain and Belgium; improved Seafood Quality for the Consumer - sensory description of salmon and cod products; how can viruses be detected in shellfish to avoid diseases? Toxic concentrations of histamine and biogenic amines in chilled seafoods - importance of psychrotolerant bacteria; understanding how the texture gets too soft in fish muscle; new technology platform for SMEs for advanced protein hydrolysate production; better quality of farmed fish; muscle fibres show the way; improving eating quality of fish by understanding oxidation; choosing the words to have players in the traceability chain understand each other. The project needs, and wants, to bring the small and medium enterprise (SME ) sector on board. This is clearly a priority since many SME's, for example, the expanding, handpicking mussel sector, cooperatives from the new EU states or Asian suppliers, might find the conference expensive to attend (€350 exclusive of accommodation and travel). The nature of research means SEAFOODplus' partners are largely drawn from major industry enterprises and their labs or the academic/governmental sector. So October 4 will also discuss SEAFOODplus' ethical project and how to help SMEs to meet the new challenges in aquaculture and its strategy for expanding (SME) activities within SEAFOODplus. Interested SMEs should bear in mind that there is a process to enrol SMEs (see www.seafoodplus.org) in the overall plan of work when they have been identified as interesting partners. There will also be open calls for certain project elements.
Of the €26m,€14.4m is coming out of Brussels' food research programme and SMEs are eligible for 15 per cent of the EU funding pot.
SEAFOODplus' 70 registered partners from 17 countries, researching some 20 project areas will continue with contact meetings on the morning of 5 October 5 and then move into their own 'closed' working groups for the rest of October 5 and 6.
