First InternationalMarine Ingredients ConferenceNorway
Holmenkollen Park Hotel, Oslo. 20 - 21 September 2010
The emerging marine ingredient industry - value adding
opportunities and industrial challenges
TopicsThe conference will address challengesand perspectives
facing the interna-tional marine ingredient industry. This will
include innovations anddevelopments of bioactive and nutritional
ingredients for use in foods, functional foods, food supplements,
feed supplements, biotechnology and pharmaceuticals. Proteins,
peptides, omega -3 products, phospholipids, biopolymers and
minerals will be addressed.
The conference objectives are to visualise, present and discuss
inter-national market trends and business opportunities for new
products, new applications and new technologies. Furthermore,
challenges within docu-mentation, food safety and regula-tory
issues will be central, as well as health, sustainability, food
security and environmental issues.
The conference will have a industrial focus, however the
importance of science and regulatory aspects will be
emphasised.
Keynote speakers will include leading international
representatives from industry, science and regulatory
au-thorities.
Programme committee
Gunnar Berge, Pronova BioPharma ASKjartan Sandnes, Marine
Bioproducts ASJarle Wang-Andersen, Nofima IngredientsMarit Aursand,
SINTEF Fisheries and Aquaculture ASJon Aulie, Maring ForumJostein
Refsnes, Maring ForumSigrun Bekkevold, RUBIN
Holmenkollen Park Hotel, Oslo
ProgrammeSunday 19th September
Welcome Reception at the Ski Museum in Holmenkollen Monday 20th
- Tuesday 21th September
Opening session by the Minister of Fish-eries and Coastal
Affairs (Political goals and challenges) and the conference
pro-gramme committee.• Session 1: Setting the Marine Ingre- dient
Scene. Raw material availability and opportunities for marine feed
ingredients, industrial status and regulations. • Session 2:
Proteins and peptides; the new megatrends. • Session 3: Omega-3
oils and phos- pholipids; an emerging industry and new health
effects documented.• Session 4: Other marine ingredients – new
possibilities! Gelatine, chitosan and other emerging ingredients –
we have just seen the beginning.
Main topics and focus areas in all the sessions are the raw
materials, innova-tions, documentation and market trends.
Session 2 and 3 are parallel sessions. Presentations will be
given by invited speakers from industry and R & D
institutions.
There will be a poster session and the best will be rewarded.The
conference language is English.
Organisers:
In cooperation with:
MARINGFORUM
Sunday 19th September Welcome Reception at the Ski Museum in
Holmenkollen
Monday 20th September Sigrun Bekkevold, RUBIN Opening and
welcomeMinister of Fisheries and Coastal Affairs Lisbeth Berg
Hansen Political goals and challenges
Session 1: Setting the Marine Ingredient Scene Robert Wahren,
Core Competence AB Industrial status for marine ingredients –
market trends and success factorsAlbert Tacon, University of Las
Palmas Food from our oceans: raw material availability and
oppor-tunities for marine feed ingredients – a global overview
Speaker to become: Claims regulations and novel
Parallell session 2A: Proteins and peptides; the new
megatrend
Hordur Kristinsson, Matis Marine hydrolysates – products and
potentialsBjørn Skjævestad, Altavida ASMarket trends in marine
nutrition- and health products in the USAxel Boettcher, Givaudan
SAPerspectives for use of marine ingredients in the flavour
industryMichael Doolan, Complete Filtration Resources, Inc.
Recovery of added value protein fractionsAndré Marette, Laval
University Quebeq The effect of fish proteins and peptides on type
2 diabetes and related metabolic disordersBjørn Liaset, National
Institute of Nutrition and Seafood Modulation of bile acid
metabolism in the prevention of obesity related diseases – a novel
mechanism for dietary FPHRolf Berge/ Kjartan Sandnes, Marine
Bioproducts AS Tailor-making and documenting marine bioactive
peptidesEdel Elvevoll, University of Tromsø Marine Bioactive
Peptides from digestion and their rela-tion to cardiovascular
markers
Parallell session 2B: Omega-3 oils and phospholipids Michael
Crawford, London Metropolitan University The sustainability of
human intelligence depends on the sustainability of Marine
IngredientsAdam Ismail, GOED An overview of EPA/DHA omega-3 markets
and innovation.Odd Ivar Lekang, Norwegian University of Life
Sciences Sources for omega-3 oils, potentials and limitationsNils
Hoem, Aker Biomarine AS Phospholipids from Antarctic Krill - their
production, structural chemistry and areas of use.Ragnar Hovland,
Pronova BioPharma ASA Marine ingredients in pharmaceutical
products- barriers and opportunitiesIvar Storrø, SINTEF Fisheries
and aquaculture ASPro-oxidants and anti-oxidants in oxidation of
marine phos-pholipidsXuebing Xu, Aarhus University Process
development for enzymatic upgrading of Omega-3 oilsCharlotte
Jacobsen, Technical University of Denmark Oxidation stability in
foods enriched with omega-3 fatty acidsBente Ruyter, Nofima
ASRancid oils and potential health effects
Tuesday 21th SeptemberSession 3: Industrial presentations -
TBC
Session 4: Other Marine Ingredients – new possibilities?
Dimitri Sclabos Katevas, Tharos LtdSouth American (Antarctic)
Marine Ingredients. Processing, Supply and Demand OutlookNiels
Henrik Norsker, Wageningen UniversityMicroalgae as ingredients in
food and nutraceuticalsOtto Pulz, IGV Institut für
Getreideverarbeitung GmbHIndustrial scale production of microalgae
biomass for valuable substances Morten Sørli, Norwegian University
of Life Sciences/ Kjell Vårum, NOBIPOL NTNU The Many Faces and
Applications of ChitosanEinar Lied, Nutrimarine Life Sciences AS
Topics: Nucleotides. TBCKurt Draget, NOBIPOL NTNU Physical
properties of gelatins from marine cold water fish species as
function of extraction conditions
Preliminary Programme
Contact information:Internet: www.marineingredients2010.netFor
general inquiry:E-mail: [email protected], or [email protected]