FISHFERMPLUS

"Added-value bioprocessing for Fish raw materials via low-cost Fermentation technologies delivering a PLUS in the sustainable production, consumer safety and quality of highly sensitive fish products"

 Coordinatore ISI FOOD PROTECTION APS 

 Organization address address: AGRO FOOD PARK 13
city: AARHUS
postcode: DK-8200

contact info
Titolo: Dr.
Nome: Dieter
Cognome: Elsser-Gravesen
Email: send email
Telefono: 4524472237

 Nazionalità Coordinatore Denmark [DK]
 Sito del progetto http://www.fishfermplus.eu/
 Totale costo 1˙159˙921 €
 EC contributo 891˙000 €
 Programma FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs
 Code Call FP7-SME-2012
 Funding Scheme BSG-SME
 Anno di inizio 2012
 Periodo (anno-mese-giorno) 2012-11-01   -   2015-02-28

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    ISI FOOD PROTECTION APS

 Organization address address: AGRO FOOD PARK 13
city: AARHUS
postcode: DK-8200

contact info
Titolo: Dr.
Nome: Dieter
Cognome: Elsser-Gravesen
Email: send email
Telefono: 4524472237

DK (AARHUS) coordinator 250˙862.50
2    BG PRODUCTION SP ZOO

 Organization address address: WIENIOTOWO 67
city: USTRONIE MORSKI
postcode: 78111

contact info
Titolo: Mr.
Nome: Gisle
Cognome: Olsen
Email: send email
Telefono: 4575132600

PL (USTRONIE MORSKI) participant 234˙347.50
3    QUALITY FOOD & PRODUCTS GMBH

 Organization address address: BURGSTRASSE 8
city: WESTERSTEDE
postcode: 26655

contact info
Titolo: Mr.
Nome: Jürgen
Cognome: Oltmer
Email: send email
Telefono: 494406000000
Fax: 494406000000

DE (WESTERSTEDE) participant 221˙082.00
4    Nome Ente NON disponibile

 Organization address address: NORDSTRASSE 20
city: KLEIN-MECKELSEN
postcode: 27419

contact info
Titolo: Mr.
Nome: Hans-Joachim
Cognome: Kunkel
Email: send email
Telefono: 494283000000

DE (KLEIN-MECKELSEN) participant 139˙987.00
5    VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.

 Organization address address: An der Karlstadt 10
city: BREMERHAVEN
postcode: 27568

contact info
Titolo: Ms.
Nome: Annika
Cognome: Gering
Email: send email
Telefono: 4947180000000

DE (BREMERHAVEN) participant 25˙407.00
6    DANMARKS TEKNISKE UNIVERSITET

 Organization address address: Anker Engelundsvej 1, Building 101A
city: KONGENS LYNGBY
postcode: 2800

contact info
Titolo: Ms.
Nome: Jette
Cognome: Jensen
Email: send email
Telefono: 4545252575
Fax: 4545884774

DK (KONGENS LYNGBY) participant 19˙314.00

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

seafood    processed    shelf    raw    life    fishfermplus    generate    fish    fermentation    food    ingredients    prolonged    safety    risk    microbial    efficiency    quality    smes    acceptance    materials   

 Obiettivo del progetto (Objective)

'FishFermPlus targets to support the economic viability and resource-efficiency of SMEs in fish/seafood value chains. Under-utilised, high-quality raw materials from capture fishery and aquaculture production (e.g. homogenised fish flesh from fillet production) will be used for a novel fermentation process with higher cost-efficiency and a more simple implementation than previous mere extraction/purification methods. Instead of isolating components, FishFermPlus will generate multifunctional, fish-tailored ingredients, which will deliver in particular antilisterial/antimicrobial activity and flavour enhancing or texturising properties. SMEs will generate income from the by-product valorisation and the marketing of safe, naturally processed high-quality fish and seafood products with prolonged shelf-life, better palatability and thus higher consumer acceptance. They will benefit from an increased process and food safety control – especially against Listeria monocytogenes which constitutes a main microbial risk in ready-to-eat seafood. SMEs in the processing and ingredients branch will increase their business by producing custom-tailored equipment and compounds. This will be achieved by a concerted applied research program involving 2 RTDs and 4 SME companies from 4 European countries who are dedicated (a) to develop a bioprocessing method under optimal fermentation conditions and process control; (b) to tailor adequate downstream processing to stabilise the processed materials and their functionality; (c) to apply the ingredients for a fish product range that achieves additional product-safety (assessed via viable counts, challenge tests, risk modeling), prolonged shelf-life (microbial, sensory) and high consumer acceptance (preference & concept testing); (d) to critically assess and to disseminate the positive impact of the project results and their contribution to the sustainable use of scarce aquatic resources and current waste minimisation strategies.'

Introduzione (Teaser)

A new project is designing a fermentation process for low-value fish raw materials to produce new food products with improved shelf-life and high consumer acceptance.

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