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09:30 – 10:00
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Registration
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10:00
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Opening and welcome,
PROMAC project manager Annelise Chapman, Møreforsking, Norway
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10:15
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Novel processing seaweed technologies for human food applications,
Brijesh Tiwari, TEAGASC, Food Research Centre, Ireland
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11:00
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Aspects of food safety related to macroalgae consumption,
Arne Duinker, NIFES, Norway
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11:30
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Coffee break
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11:50
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Seaweed processing for high quality food products, TBA
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12:10
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Macroalgal food ingredients – an industrial perspective, TBA
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12:30
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Netalgae – Mapping Seaweed Industries in Europe,
Celine Rebours, NIBIO, Norway
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12:50
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Seaweed-related developments in Norway – SIG Seaweed,
Jorunn Skjermo, SINTEF Fisheries and Aquaculture, Norway
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13:15 – 14:15
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Lunch
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14:15
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PROMAC First results: WP1 – Seaweed as raw material,
Michael Roleda, NIBIO, Norway
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14:35
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PROMAC First results: WP2 – Primary processes,
Helen Marfaing, CEVA, France & Pierrick Stévant, Møreforsking, Norway
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14:55
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PROMAC First results: WP3 – Refined products,
Inga Marie Aasen, SINTEF Materials and Chemistry, Norway
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15:15
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Alternative primary conservation of seaweeds – fermentation,
Job Schipper, Hortimare, Norway / The Netherlands
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15:45 – 17:00
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Seaweed Food Court/Exhibition/Posters
Various producers
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PROMAC_Open_Day_Invitation.pdf
