Aquaculture Europe 2021

October 4 - 7, 2021

Funchal, Madeira

Processing, Co-Products and Value Addition

Wednesday, October 6, 2021 10:30 - 12:50 Berlim-Hotel
Chair: Kriton Grigorakis, Maria Leonor Nunes

  • 10:30
    Gianluca Bleve

    JELLYFISH BASED NOVEL FOOD PRODUCTS IN EUROPE: A STORY IS STARTING

  • 10:50
    Vera Barbosa

    ECO-INNOVATIVE FORTIFIED FARMED FISH: NUTRITIONAL BENEFITS ASSOCIATED WITH THE CONSUMPTION OF FORTIFIED GILTHEAD SEABREAM Sparus aurata AND COMMON CARP Cyprinus carpio

  • 11:10
    Laurie Carol Hofmann

    PACKAGING SOLUTIONS FROM LAND-BASED MACROALGAE AQUACULTURE

  • 11:30
    Mado Kotsiri

    EDIBLE SILK FOR PACKAGING OF HIGH ADDED-VALUE SEAFOOD PRODUCTS

  • 11:50
    Mado Kotsiri

    VARIOUS MODIFIED ATMOSPHERE PACKAGING (MAP) CONDITIONS EFFECTS ON CHEMICAL SHELF-LIFE OF EUROPEAN SEA BASS

  • 12:10
    Irene Peral

    DOES INDUSTRIAL PROCESSING AFFECT HEALTH AND NUTRITIONAL PROPERTIES OF AQUACULTURE SEAFOOD PRODUCTS?

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