Sustainable utilization of aquatic resources – changing the way we Seafood
The theme of this year's conference is "Sustainable utilization of aquatic resources – changing the way we Seafood". We invite submissions under the following six important research topics:
- Sustainable aquaculture and its link to seafood quality
- Micro-/macroalgae and its applications in food
- Side streams for food and non-food products to reach zero waste production
- Consumer attitudes, societal challenges and seafood products
- Safety and authenticity
- Processing and quality of seafood
Session 1: Sustainable aquaculture and its link to seafood quality
This session is open for submissions on innovative aquaculture techniques (feed sources, diets, husbandry management, production systems) and their effect on product composition, product quality, sensory quality, etc.
Session 2: Micro-/macroalgae and its applications in food
This session will include research on production, processing and quality of micro- and macroalgae, as well as the extraction of valuable biomolecules from micro- and macroalgae and their utilization as food and feed sources in relation to quality.
Session 3: Side streams for food and non-food products to reach zero waste production
New developments towards full utilization of marine resources, biorefinery for valorization of underutilized marine resources and side streams, and bioactive compounds are topics covered in this session.
Session 4: Consumer attitudes, societal challenges and seafood products
This session will cover consumer perspectives and attitudes towards seafood products, marketing and market drivers and new product development. Besides, the impact of societal challenges for seafood production from the sea to the dish can be covered in this session.
Session 5: Safety and authenticity
This session deals with seafood safety (parasites, contaminants, biotoxins, bacteria and viruses) and food authenticity from the consumer, regulatory and industrial perspectives. In addition, abstracts on new approaches and techniques to detect seafood fraud are welcome.
Session 6: Processing and quality of seafood
In this session, focus is on optimization of the seafood quality and stability throughout the value chain by innovative seafood processing techniques, extended shelf-life technologies, new packaging materials, etc.