World Seafood Congress 2023
in association with International Conference on Molluscan Shellfish Safety
25-27 September 2023
Peniche-PORTUGAL
Monday 25 September
24
25
26
27
28
8:30
WSC 2023 Registration
9:30
Welcome addresses:
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Ian Goulding, President of IAFI
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Sérgio Leandro, Director ESTM
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Pedro Raposo de Almeida, Director MARE
Opening address: Opening address: Maria do Céu Antunes, Ministry of Agriculture and Food, Government of the Republic of Portugal
Opening Keynote address:
Essam Yassin Mohammed, Director General, WorldFish and CGIAR Senior Director of Aquatic Foods
“BLUE HARVEST: CHARTING A SUSTAINABLE COURSE FOR PEOPLE, PLANET, AND PROFITS”
10:30
Coffee break
11:00
Session 1 - The global seafood supply chain
Chair, Mark Boulter, Shellfish Quality Assurance Specialist, Institute for Marine and Antarctic Studies, University of Tasmania
Keynote address:
Alison Turnbull, Senior Research Fellow at the Institute for Marine and Antarctic Studies, University of Tasmania:
MANAGING EVOLVING SEAFOOD SAFETY RISKS IN THE CHANGING GLOBAL ENVIRONMENT”
Valeska Weymann, GLOBALG.A.P. Secretariat:
HOLISTIC APPROACH TOWARDS SAFE AND SUSTAINABLE AQUACULTURE SUPPLY CHAIN
Francisco Saraiva Gomes, Ocean 14 Capital:
HOW LOCAL ACTORS CAN IMPACT ON GLOBAL BLUE BIOECONOMY
Rachel Hartnell, Centre for Environment, Fisheries and Aquaculture Science (UK):
INTERNATIONAL GUIDANCE ON FOOD SAFETY FOR BIVALVE MOLLUSCS
12:30
Lunch
14:00
Session 2 - Advances in safety, science, technology and utilisation of aquatic products
Chair: Jayne Gallagher, Honey & Fox Pty Ltd, Australia
Keynote address:
Melanie Siggs, Adviser, Friends of Ocean Action (World Economic Forum):
“AQUATIC FOOD; ELIMINATING WASTE, NUTRIENT USE AND THE CIRCULAR ECONOMY”
Janet Howieson, Curtin University, Western Australia:
TOWARDS CIRCULARITY IN SEAFOOD WASTE TRANSFORMATION
Omar Riego Peñarubia, FAO:
HARNESSING THE POWER OF INTERNET IN ADDRESSING FOOD LOSS AND WASTE IN AQUATIC FOOD VALUE CHAINS
Frederica Silva, MARE –MARE – MARE/ARNET, Polytechnic of Leiria, Portugal:
3D-FISH NUGGETS: OPTIMIZATION OF THE PRINTING PROCESS
Ansen Ward, FAO:
A MULTI-DIMENSIONAL SOLUTIONS APPROACH TO FISH LOSS AND WASTE AND STRATEGY DEVELOPMENT
15:30
Coffee break
16:00
Session 2 (continued): - Advances in safety, science, technology and utilisation of aquatic products
Chair: Ana Pombo, MARE – MARE/ARNET, Polytechnic of Leiria, Portugal
Graham Purnell, National Centre for Food Manufacturing (UK):
SUPERCOOLING FOR SEAFOOD PRESERVATION
Graciela Pereira, INFOPESCA:
DEVELOPING STRATEGIES FOR THE INCLUSION OF FISH AND FISHERY PRODUCTS IN SCHOOL MEALS
Daniel Gilardoni, INFOPESCA:
PROCESSING OF TILAPIA BY-PRODUCTS FOR USE IN SCHOOL MEALS IN HONDURAS
Amparo Goncalves, IPMA - Portuguese Institute of the Sea and Atmosphere:
QUALITY AND SAFETY OF RED SEAWEEDS FROM PORTUGUESE COAST: EFFECT OF PROCESSING
Jogeir Toppe, FAO:
BIVALVES, AN EXCEPTIONAL SOURCE OF NUTRIENTS
Sérgio Fontes, MARE / ARNET, Polytechnic of Leiria, Portugal:
MIMICKING FRESH FISH CLASSIFICATION TRADITIONAL METHODS
Soni Peter, University of Queensland, Australia:
MUSHY TUNA SYNDROME: INVESTIGATING ITS PREVALENCE AND SUGGESTING AMELIORATION PLAN FOR FISHERS AND PROCESSORS
Sujit Krishna Das, INFOFISH:
INNOVATIONS IN SEAFOOD PROCESSING, PACKAGING AND DISTRIBUTION TECHNOLOGY
19:00
Board Meeting of IAFI (Agenda to be circulated in advance), Star Inn, Gamboa Room
Interested observers welcome
