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 contact info |
| 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
| # | ||||
|---|---|---|---|---|
| 1 |
ISI FOOD PROTECTION APS
Organization address
address: AGRO FOOD PARK 13 contact info |
DK (AARHUS) | coordinator | 250˙862.50 |
| 2 |
BG PRODUCTION SP ZOO
Organization address
address: WIENIOTOWO 67 contact info |
PL (USTRONIE MORSKI) | participant | 234˙347.50 |
| 3 |
QUALITY FOOD & PRODUCTS GMBH
Organization address
address: BURGSTRASSE 8 contact info |
DE (WESTERSTEDE) | participant | 221˙082.00 |
| 4 |
Nome Ente NON disponibile
Organization address
address: NORDSTRASSE 20 contact info |
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 contact info |
DE (BREMERHAVEN) | participant | 25˙407.00 |
| 6 |
DANMARKS TEKNISKE UNIVERSITET
Organization address
address: Anker Engelundsvej 1, Building 101A contact info |
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.
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