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    more  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.

 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.