Fish value added food chain

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Project objective

Fish stocks and catches are decreasing and fish is a limited resource. This gives us two main challenges. The first is to get the maximum quantity and quality out of the catch of high value added raw material. The second is to upgrade low value added raw material. The only way to do this is to understand the different processes going on in the raw material at all steps in the food chain from the fish is caught and till it is consumed. This is a cross-boundary research area, combining chemistry, and biochemistry and food technology/engineering with fishing technology and catch handling. The Value fish-training site contains the Department of Biotechnology at NTNU and SINTEF Fisheries and Aquaculture, and the training site offers the possibility to work in a group engaged both in academic research and contract research for the industry. The main area of research in the group is fish chemistry, processing and quality: marine lipids - characterization, stabilization, processing, and fish proteins - solubility, enzymatic activity, functional properties, lipid-protein interactions and changes of the fish raw material during processing. A wide range of methods have been adapted and developed and is currently being used in this work. The laboratories are well equipped with access to advanced analytical instruments such as NMR, Fellows should have basic education in biochemistry as well as experimental skills. A background in physics and mechanical engineering/food technology will also be of interest. Fellows will be able to follow a wide range of courses and be trained in a wide range of analytical methods. Trondheim is rated as the best student town in Norway with cultural events, sports and student societies.

Original text from CORDIS.

Participants

• NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY · TRONDHEIMCoordinatorNorway

Links

• View on CORDIS