PROKRILL

Product Research and Optimization of Krill

Coordinatore	NORGES MILJO-OG BIOVITENSKAPLIGE UNIVERSITET    more  Organization address address: UNIVERSITETSTUNET 3 city: AS postcode: 1430 contact info Titolo: Mr. Nome: Trond Cognome: Storebakken Email: send email Telefono: 4764965263 Fax: 4764965204
Nazionalità Coordinatore	Norway [NO]
Totale costo	870˙126 €
EC contributo	870˙126 €
Programma	FP7-PEOPLE Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
Code Call	FP7-PEOPLE-IAPP-2008
Funding Scheme	MC-IAPP
Anno di inizio	2009
Periodo (anno-mese-giorno)	2009-12-01   -   2013-11-30

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	NORGES MILJO-OG BIOVITENSKAPLIGE UNIVERSITET  Organization address address: UNIVERSITETSTUNET 3 city: AS postcode: 1430 contact info Titolo: Mr. Nome: Trond Cognome: Storebakken Email: send email Telefono: 4764965263 Fax: 4764965204	NO (AS)	coordinator	449˙483.00
2	ALFA LAVAL COPENHAGEN A/S  Organization address address: MASKINVEJ 5 city: SOEBERG postcode: 2860 contact info Titolo: Dr. Nome: Jette Lund Cognome: Kristensen Email: send email Telefono: 4539536291 Fax: 4539536574	DK (SOEBERG)	participant	280˙533.00
3	KRILL SEAPRODUCTS AS  Organization address address: NOTES GATE 3 city: ALESUND postcode: 6003 contact info Titolo: Mr. Nome: Gunnar Cognome: Jensen Email: send email Telefono: 4771403645 Fax: 4771403825	NO (ALESUND)	participant	140˙110.00

Mappa

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 Obiettivo del progetto (Objective)

'Antarctic krill (Euphausia superba) is an abundant marine resource that can help meet the world’s growing food demand, providing feed (for aquaculture and monogastric livestock) and dietary supplements for humans. Although protein-rich krill contains Omega 3/EPA/DHA and antioxidant astaxanthin, it is under utilized because F and Cu concentrations exceed EU limits for feed, enzymes rapidly taint the meat, and most of krill’s water content (85% of total wet weight) is lost in processing. To overcome these problems, a consortium – Krill Seaproducts AS (a SME), Alfa Laval, and the Norwegian University of Life Sciences – aims to develop new food and feed ingredients, from fresh krill, using innovative technology at sea. The research objective is to develop energy-efficient processes that concentrate the water soluble fraction (low in F and Cu) and assure a stable shelf-life (> 6 months). The end product(s) will serve as healthful ingredients, rich in protein and unsaturated fats, with distinct aromatic flavour (resembling that of gourmet shellfish), nutrients that enhance the colour and taste of farmed fish, and a high capacity for emulsification – all of which are attractive to food and feed industries. Achieving this end, PROKrill envisages a three-phase program based on scale of development: (i) initial research will take place in Europe, with small-scale model experiments focusing on F and Cu removal, optimal filtration, centrifugation and evaporation, and the effects of proteases; (ii) results from the models will be applied and evaluated at intermediate scale in Antarctic waters, onboard the SME’s vessel Thorshøvdir; (iii) large-scale industrial implementation at sea, followed by dissemination of knowledge via publishing, workshops, symposia, and product marketing. Findings will be used in expanding MSc and PhD courses. Sixteen researchers will be seconded and a post doc will be recruited.'