Adding value to fish is an investment in the future

• Value creation from pelagic and demersal fish species
• Sustainable aquaculture and fisheries technologies
• Innovative seafood processing
• Seafood safety and authenticity
• Biotechnology and bioprospection
• Technological innovations and uses
• Innovative uses of micro and macro algae
• Seafood consumption and consumers

Section 1: – Value creation from pelagic and demersal fish species

• On board handling and processing technologies
• Commercially interesting processing technologies
• New Product Development for global markets
• Marketing and tailoring new value propositions towards lucrative market

Section 2 : Sustainable aquaculture and fisheries technologies

• İnnovative technologies for fish breeding with minimal impact on the environment
• Integrated aquaculture (fish, blue mussels, sea weed…)
• Innovative feeds (insects, microalgae etc…)
• Parasite issues in aquaculture (e.g. lice, medicine or biological methods)?
• New high performance and environmentally sustainable fish feeds
• Study and prevention of disease in fish and other cultivated organisms
• Animal welfare and new biomarkers
• Bringing together productivity and quality
• Impacts of climate change on seafood supply and aquaculture sector

Section 3: Innovative seafood processing

• New processing technologies facilitating extended shelf-life
• Non-thermal processes and natural additives for shelf-life extension of seafood and products.
• Validation of new packaging formats
• Robots/Packing
• Superchilling/brine freezing
• Other techniques ashore (high pressure, plasma etc.)
• Innovative processing technologies and novel products from underutilized resources
• Blue technology: added value through enhanced quality and safety
• New technologies and processing strategies for sustainability
• From test tube to factory: case studies
• Innovative strategy for enhancing nature-based solutions during climate technology transfer process

Section 4: Seafood safety and authenticity

• Protecting food safety and consumer
• Parasites from both the regulatory and industry perspective
• Seafood safety: emerging risks
• Seafood fraud and bad practice

Section 5: Biotechnology and bioprospection

• New movements toward fully utilization of marine resources
• Utilization of seafood processing byproducts via conversion to value-added products, especially functional ingredients or nutraceuticals.
• Growing and emerging markets for health and wellness seafood products
• New products from rest raw materials and underutilized fish species (ingredients, cosmeceutical, pet foods etc.)
• Innovative extraction and purification methods for sea resources

Section 6: Technological innovations and uses

• Factory automation
• New sensor technologies
• Leveraging data and analytics in the value-chain
• Blockchain

Section 7: Innovative uses of micro and macro algae

Commercial and industrial algae cultivation has numerous uses, including production of nutraceuticals such as omega-3 fatty acids (as algal oil) or natural food colorants and dyes, food, fertilizers, bioplastics, chemical feedstock (raw material), protein-rich animal/aquaculture feed, pharmaceuticals, algal fuelbe, pollution control and natural carbon sequestration.

Section 8: Seafood consumption and consumers

• Understanding consumers and market drivers
• Research for market needs and future consumer demand
• Market inspiration from far east
• Consumer trends, signals…
• Fish consumption patterns and value chain analysis
• Health and nutrition
• Health promoting marine-based food