This seminar, delivered as an output from the EU project ‘NovelQ', will demonstrate the many commercial benefits of HPP for seafood processors, including shelf-life extension and enhanced meat extraction yields.
Why should I attend?
Despite leading the research efforts into HPP, commercial uptake of the technology in Europe has been modest. This event will provide insights from leading commercial users of HPP for seafood into why they use the technology and how it has given them a commercial edge. Information will also be provided on the latest high pressure research from the NovelQ project.
Who should attend?
This event is aimed at food/seafood technology professionals within the seafood processing industry. The presentations will, on the whole, be industrially focused but some papers, i.e. those reviewing output from the NovelQ project, may be more academic in nature.
Early booking discount
Register and pay by credit card before 1 June 2009 and save £30
Exhibition space
There will be a limited amount of exhibition space available in the refreshment area for companies promoting products or services allied to the seminar theme. Space is available on a ‘first come, first served' basis and MUST be accompanied by a delegate registration at the appropriate rate. Site access from 8.00am on 17 September. NB: Please make your own insurance arrangements
Cost for exhibition space:
Members of Campden BRI and Norconserve foundation levy-payers - £100
Non-members - £150
PROGRAMME
9:30 Registration and arrival refreshments
10:00 Welcome to Campden BRI and Nofima Mat seminar and brief introduction to the two organisations
Craig Leadley and Morten Sivertsvik
10:15 Welcome and introduction to Novel Q and to the seminar
Huug De Vries, Project Co-ordinator NovelQ, Wageningen UR
10:30 General introduction to commercial HPP; benefits, limitations and current and potential commercial applications
Hannah Shaw, Campden BRI
11:00 HPP applications for seafood processing
Nigel Rogers, Avure Technologies
11:30 Refreshments break
12:00 Consumer attitudes to high pressure processing
Nina Veflen Olsen, Nofima Mat
12:30 Lunch including tasting of HPP products
13:30 HPP engineering - running costs and reliability
Francisco Purroy, NC Hyperbaric
14:00 Practical experiences with the use of HPP for oyster shucking
Kevin Voisin, Motivatit Seafoods, LLC
14:30 Refreshment break
15:00 Practical experiences with the use of HPP for lobster de-shelling
Blane Sullivan, Ocean Choice International
15:30 HPP treatment of salmon
Torstein Skara, Nofima Mat
15:50 Key industrially relevant outputs to date from Novel Q relating to HPP
Tim Brocklehurst, Head of Microbial Ecology Platform, Head of the IFR Food and Health Network Institute of Food Research
16:30 Chairman's closing comments
Due to circumstances beyond our control, alterations to the timing and content of this seminar may become necessary. We therefore reserve the right to modify this event programme.
Future date for your diary
9-10 March 2010 - European Fish & Seafood Conference: Processing, Packaging & Technology - Nofima Mat (Måltidets Hus), Stavanger, Norway
Please send an email to training@campden.co.uk with the title of the event in the subject box and the message 'Please send more Information'
