PLEASE NOTE: THIS SEMINAR HAS BEEN CANCELLED. Ocean Breakfast Seminar #3: Potential for upcycling of our Baltic fish catches into food

PLEASE NOTE: THIS SEMINAR HAS BEEN CANCELLED. WE WILL RETURN WITH A NEW TIME FOR THE SEMINAR.

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At Ocean’s third breakfast seminar, we will hear about current research from Ingrid Undeland and John Axelsson, professor and PhD student at the Department of Life Sciences.

As always on the Chalmers Ocean seminars, breakfast is served, and the seminar will also be recorded and live-streamed.

About the seminar

Today, >95% of the herring and sprat catches from the Baltic Sea are landed abroad for feed purposes, rather than for food production in Sweden. Given the very high nutritional value of these species; e.g. with highly digestible proteins, omega-3 fatty acids and a plethora of micronutrients as heme-iron, selenium, iodine and the vitamins B12/D, there are large incentivies to change this equation, which is currently also recognized on a governmental level.

One of the hurdles to overcome is however that in some areas, presence of persistent organic pollutants (POPs) as dioxins, dioxin-like PCBs and PFAS restrict the tolerable weekly intake.

In our research, we study distribution, and develop strategies to remove POPs; both via tailored trimming, and by different mince-producing pathways. In this seminar, selected results from the Blue Food, RE-BLUE and Pelagic 2.0 projects on this topic will be shared.

About the presenters

PhD student John Axelsson conducts research in the Marine research group at the Food and Nutrition Science division (FNS), Chalmers University of technology. He addresses ways to improve valorization of small pelagic fish, especially Baltic herring, now mainly used for feed. In one of his studies, he maps POP distribution across organs and processing fractions and evaluates trimming and processing strategies to reduce POP levels, enabling more herring to be safely used for food.

Professor Ingrid Undeland leads the Marine research group at FNS, specializing within Marine Food Science and Blue Biotechnology. With her team, she paves the way for a next generation seafood by contributing to new value chains from e.g., algae, small pelagic fish species and seafood side streams. She has long experience from marine lipids and proteins; particularly their stabilization, their isolation from complex sources, as well as their flavour- and nutritional properties, including digestibility. 

Read more about the research

• Valorization of whole herring (Clupea harengus) through trimming, mincing and antioxidant washing: Enhancing stability and color for food use - ScienceDirect
• (2) Post | Feed | LinkedIn
• (2) Post | Feed | LinkedIn
• Resource efficient blue food production from small underutilized pelagic fish species (RE-BLUE) | Chalmers
• Innovative valorization pathways for future products from small pelagic fish (Pelagic 2.0)
• Blå mat - centrum för framtidens sjömat - Blå Mat