SUAFRI-EPC

Development of consumer preferences for fish and seafood

The project aims to develop a model of consumer preferences in choosing fish and seafood from a study of various factors in the chain of fish caught to the plate of the consumer. Two of the SUAFRI-EPC project partners, Dianova and the Scientific and the Practical Centre for Foodstuffs from the National Academy of Sciences of Belarus (SPCF), will carry out a series of joint activities focused on the following topics:

  • Sensory analyses and sensory quality models for fish and sea food products, Quality Index Method;
  • Predictive analysis models for spoilage and pathogenic organisms;
  • Nutritional value of fish and sea food: product composition of fatty acids, proteins and micronutrients;
  • Communication to consumer: study of consumer preferences; consumer perception analyses of fish and seafood products.

During the first year, Dianova will organise for SPCF lectures and practical exercises in sensory analyses and sensory quality models, predictive analysis models for spoilage and pathogenic organisms (e.g. Listeria), product composition of fatty acids, proteins and micro-nutrients, as well as consumer perception analyses of fish and seafood products.

SECURE-R2I
Ener2i
Inco-Net EaP
Innover-East
No-Gap
RERAM

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eu
This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 609553.