MAXIMISING the available resources and creating new resources based on sustainable development
Objective :
Given the growing demand for seafood products, the future of the companies in the industry depends on optimal enhancement of fishing catches and the development of aquaculture.
Areas for Research and Development :
- Using and enhance 100% of the available resources
- Diversifying the exploitation of wild resources
- Developing and consolidating the French aquaculture industry
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POSITIONING fishery products in future foodstuffs
Objective :
Companies must create added value in order to meet the rapidly changing markets (manufactured fishery products, etc.) and the changing expectations of consumers.
Research and Development areas :
- Diversify the aquatic food supply
- Break down the barriers to the consumption of fishery products
- Ensure the naturalness and nutritional balance of manufactured fishery products in order to open up new markets
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CHANGING the fundamentals of the aquatic food industry to promote the emergence of new technological and business approaches
Objective :
One of the ways of improving the competitiveness of companies is by making productivity gains. To obtain them, processes must be innovated and improved, integrating sustainable development issues.
Research and Development areas :
- Promote the emergence of new technologies accessible to the entire industry
- Make the production and processing cycle consistent with sustainable development requirements
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- ARPEGE : Development, construction and fishing experiment of a demonstrator of a 24m-long diesel-electric trawler
- BIOFILMS : Composition of bacterial food deposits on surfaces (structure, cohesion, kinetics). Consequences in terms of surface hygiene
- BRINES : Study on the treatment and recycling of brines in aquatic product processing companies
- Characterisation and forecast for pollutants of microbiological origin in an aquatic environment on the Nord-Pas-de-Calais Picar
- COMSAUMOL : Maintenance of marketing through the safeguard and detoxification of molluscs
- COOLINGFISH : Comparative study of the various cooling technologies suitable for aquatic products
- Creation of an intelligence centre for aquatic products
- DECONGELAQUA : Study on thawing techniques applied to aquatic products and their health, environmental and economic impact
- Development of a global analysis for fish fillet freshness- Comet test
- ECOBIOPRO : Description and evolution of the microbial ecosystem of meat-based and seafood products by pyrosequencing: Influence of bioprotective cultures
- ECOBIOSS : Uptake of Environmental Contaminants, Biotoxins and Litter and their Impact on Seafood Safety
- FISH PARASITES : Fish endoparasites: risk identification, impact and research with a view to an efficient strategy for prevention
- FISHAVNIR : Programme to sensitise and accompany businesses in the aquatic products sector as part of an eco-design/ LCA approach. Structuring stage
- HISTINHIB : Feasibility study for monitoring the formation of histamine in tuna through an enzymatic approach
- IDTHON : Identification and quantification of species of heat-treated canned tuna
- Improvement of quality on-board
- INTERSPORE : Modelling the dynamics of Bacillus/material spore interactions. Role of spore surface complexity, application to a non-sporulating : Listeria monocytogene pathogen
- K VALUE : Assessment of the efficiency of a portable system for measuring freshness of fish, through enzymatic determination of the K value
- MECAFISH : Outlook study on the socio-economic impact of mechanisation-automation-robotisation in the aquatic products sector
- MECAGRO2 : Safe products, sustainable processes and greater job appeal for businesses in the agr-food sector in the two seas area
- PATHOTRACKFISH : Monitoring the aquaculture pathogen marine flavobacterium: development of detection methods and development of a vaccine
- PROTOFOOD : Contamination of bivalve molluscs and plants by Cryptosporidium, Giardia and Toxoplasma protozoa
- SCANFISH : Development of new, rapid measurements of PCB in the fish matrix
- Study on the process and packaging of products of thawed origin
- TARGET WEIGHT : Development of an intelligent robotic gripping and «target weight» packaging module for fresh fish fillets
- The interest of high pressure to improve the preservation of fish and to control the risk of Anisakis
- THERMOVIR : Thermo-inactivation of enteric viruses which contaminate bivalve molluscs: Efficiency of industrial shelling processes - relationship between genome and infectiosity
- Training in hygiene and in good practices in the processing and packaging of products on board ship according to the recommenda
- Transversal study of the risk factors of Musculo-Skeletal disorders in the fish trade
- Validation and comparison of several innovative methods to determine the freshness of fish fillets
- VIREDOX : Impact of the redox potential on the resistance and infectivity of viruses - relation with the oxidation state of the disulphide bonds of viral capsids of F-specific RNA bacteriophages and noroviruses
- ZEETEX : Textiles for the sea
