The Third SEAFOODplus Conference

Tromsø, 29-05-06 to 02-06-06

Presentations Symposium no 1 - Consumer oriented seafood product development

Opening

Joop Luten, Fiskeriforskning, Norway

Success stories of seafood product development

Javier Borderias, Consejo Superior de Investigaciones Científicas (CSIC), Spain

Culinary based product development for seafood and the stage gate principle

Mike Morrissey, Oregon State University, USA

From consumer studies to seafood product design

Adriaan Kole, The Netherlands Institute for Fisheries Research (RIVO), The Netherlands

The results of the SEAFOODplus food design contest

Announced by Adriaan Kole, The Netherlands Institute for Fisheries Research (RIVO) and demonstrated by the winner of the contest

Innovative seafood product development from a SEAFOODplus Associate Member’s point of view

Jose Luis Hurtado, Angulas Aguinaga, Spain

Plenary show with the other symposia participants: Seafood a joint for ever! A top chief cook present his view on seafood for European consumers and prepare seafood dishes!
Kjetil Gundersen, Gastronomic Institute, Norway

Farmed cod - evaluation by chief cooks from European restaurants

Morten Heide, Fiskeriforskning, Norway

Consumer preferences for different cod products: Why do some consumers prefer one product to another?

Kolbrun Sveinsdottir, The Icelandic Fisheries Laboratories, Iceland

How do young consumers perceive new convenience seafood products in Europe?

Svein Ottar Olsen, Fiskeriforskning, Norway

Enhancement of consumer preference for frozen and thawed cod fillets by new processing methods

Jens Østli, Fiskeriforskning, Norway

Successful new seafood products enriched with taurine

Ronan Gormley, Ashtown Food Research Centre (Teagasc), Ireland