Blue Bio Database - Database of Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology Projects

The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

Acronym
Category
	Marine Biotechnology
	Seafood Processing
Title
Programme
Instrument (FP6) Contact Type (FP7) Strand (Interreg)
Theme (FP7) Activity Area (FP6) Regional Area (Interreg) Action (COST)
Specific Programme (FP7)
Funding source
Coordinator
Coordinator email
Coordinator institution
Institutions involved
	Abba Seafood AB
	Chalmers University of Technology
	Felix Abba Turku
	IceProtein
	Marinova ApS
	Matis Ltd
	OliVita AS
	Sahlgrenska University Hospital
	SINTEF Fisheries and Aquaculture
	Technical University of Denmark; National Institute of Aquatic Resources
	The Arctic University of Norway; Institute of Medical Biology
	The Arctic University of Norway; Norwegian College of Fishery Science
	University of Iceland
	University of Turku
Start year
End year
Funding (€)
Website
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
	Bioactive compounds
	Bioprospecting
	Food products
	Human food
	Human health
	Market
	Protein
	Seafood
Marine Region
	NOT ASSOCIATED TO MARINE AREAS; Not associated to marine areas; Not associated to marine areas

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If there is any incorrect or missing information on this project please access here or contact bluebio.database@irbim.cnr.it