Acronym MARIFUNC
Category
Seafood Processing
Title The Nordic Network for Marine Functional Food Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Joop Luten Coordinator email joop.luten@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Abba Seafood AB (Sweden) ,
NA - Chalmers University of Technology (Sweden) ,
NA - Felix Abba Turku (Finland) ,
NA - IceProtein (Iceland) ,
NA - Marinova ApS (Denmark) ,
MATIS - Matis Ltd (Iceland) ,
NA - OliVita AS (Norway) ,
NA - Sahlgrenska University Hospital (Sweden) ,
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway) ,
DTU-AQUA - Technical University of Denmark; National Institute of Aquatic Resources (Denmark) ,
UiT-IMB - The Arctic University of Norway; Institute of Medical Biology (Norway) ,
UiT-NFH - The Arctic University of Norway; Norwegian College of Fishery Science (Norway) ,
HI - University of Iceland (Iceland) ,
UTU - University of Turku (Finland) ,
Start year 2006 End year 2008 Funding (€) € NA Website http://www.diva-portal.org/smash/get/diva2:707201/FULLTEXT01.pdf Summary A Nordic Network for Marine Functional Food (MARIFUNC) was established. The aim of MARIFUNC was to strengthen the marine based food industry in the Nordic countries in the development of innovative marine functional foods or marine food ingredients taking into account consumers needs and attitudes. MARIFUNC was implemented by bringing together a consortium of 13 partners including research institutes, universities and private companies in five Nordic countries (Norway, Sweden, Denmark, Finland and Iceland). The main activity in MARIFUNC was to create an overview of the role fish- and seafood-derived components play in relation to health, the quality of functional seafood components, the processing of functional seafood components and the consumer’s attitude to (marine) functional foods. A team of 20 experts from the consortium partners have worked together in MARIFUNC. The final outcome of MARIFUNC was the publication of a book entitled ‘Marine Functional Food’1 with several papers reviewing the state of the art and recommendations for future research with respect to the following areas: • Seafood and health: what is the full story? • Processing of marine lipids and factors affecting their quality when used for functional foods • Fish proteins and peptide products: processing methods, quality and functional properties • Probiotics and seafood • Consumers acceptance of (marine) functional foods
Keywords
Bioprospecting;
Seafood;
Protein;
Food products;
Human food;
Market;
Human health;
Bioactive compounds;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
