SEAFOODQual specific objectives are:

• Validation of novel nonthermal food processing technologies as an alternative approach to conventional post-harvest seafood (fish and shellfish) processing methods. Contribute in this way, to food safety and higher nutrient retention and consumer acceptance;
• Systematically investigate the effect of processing through novel nonthermal methods on the quality and safety attributes of seafood and move towards industry relevant products;
• Test and apply smart labels that can appropriately monitor the quality and safety of the developed seafood products;
• Integrate “omics” technologies and implement and validate novel sensitive markers for quality assessment and microbiological spoilage fingerprints and validate new tools for the evaluation of the quality and safety status of seafoods;
• Provide cross-cutting, intersectorial and interdisciplinary exchange of knowledge and training to contribute to societal awareness and education through outreach activities.

Collaborators:

Agricultural University of Athens –Department of food Science and Human Nutrition-Laboratory of food Process Engineering

ATLANTIK FISH (Aquaculture). 

NUTRIFRESCO (Retailer).