Workshop in Fishmeal and Fish oil

 

Preliminary program for the project workshop by the Nordic Centre of Excellence Network,

 Axelborg, Axeltorv 3, Copenhagen, Denmark

November 14th- November 15th 2018

 

 

Background for the workshop

Due to changes in markets and demands, there is an urgent need for improved knowledge about the nutritional value which fishmeal and fish oil can provide in the feed industry so as to increase the value of these commodities. In order to facilitate and strengthen the Nordic cooperation and bioeconomy, a Nordic Centre of Excellence in Fishmeal and Fish oil was established in 2018 with support from the Nordic Council of Ministers. A detailed review of the current knowledge on raw material quality and seasonal variation, processing methods and the nutritional properties and characteristics of fishmeal and fish oils will be provided and discussed at the workshop.

 

For more information about the Nordic Centre of Excellence Network and its background please click here               

 

Workshop draft program

 

Wednesday    14th of November 2018

 

INTRODUCTION

13:00-13:05       Welcome and start of workshop (Matís/EUfishmeal)

  • Where are we today? - Current status (EUfishmeal)
  • Market status - Current markets, new opportunities (Industry partner)

 

RAW MATERIAL

  • Different raw material for fishmeal and fish oil production – Characteristic, quality, critical parameters, managing quality, quality criteria (Nofima/DTU)
  • Handling of raw materials from sea to production side (Matís)
  • Effect of raw material quality and characteristics on the quality of final products - Quality, critical parameters, managing quality, quality criteria (Matís/Nofima)
  • COFFEE

 

PRODUCTION OF FISHMEAL AND FISH OIL

  • Processing methods – optimum processing parameters (Haarslev)
  • Quality control and assurance (Matis/Industry partner)
  • Effects of production method on the technical properties of fish meal and oil intended for feed production (Nofima)
  • Effect of producing fish proteins from various sources of raw material on the nutritional properties and characteristics of fish protein and fish oil forother uses (DTU Food)

19:00-22:00       WORKSHOP DINNER – NETWORKING

 

Thursday       15th of November 2018

 

ANALYTICAL METHODS

  • Current and new methods (Nofima/DTU Food)
  • Customer requirements (Matís/Industry partner)
  • COFFEE

 

PRESERVATION METHODS THROUGHOUT THE VALUE CHAIN

  • Raw material (Nofima)
  • Fishmeal (Matís)
  • Fish oil (Matís/DTU)
  • Requirements for various final products produced from fishmeal (TripleNine)
  • LUNCH

 

FINAL PRODUCTS – KEY/DESIRABLE PROPERTIES OF VARIOUS FINAL PRODUCTS

  • Fishmeal and oil for FEED – Nutritional quality (DTU Aqua)
  • Fishmeal and oil for FEED – Physical quality effects (Nofima)
  • Other use of fish protein and fish oil – for human consumption (DTU Food)
  • Production of artificial fish products – 3D printing (Matís)
  • Summary and general discussion

 

15:35            End of workshop