The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed. In previous and ongoing projects, different types of seaweed were processed and a range of fermenting bacteria tested. Several combinations of processed seaweed fractions and fermentation bacteria were selected for further analysis and development. The objective of the current proposal is to up-scale the fermentation process and examine the benefit of using the resulting synbiotic feed formulation (both prebiotic and probiotic) as additives or supplements in fish feed. The project will have an economic and environmental impact by supplying feed formulations promoting gut health in fish, enhancing productivity and animal welfare and reducing utilization of antibiotic agents.
Fermented seaweed based novel feed additives - SEAFEED
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet...
Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...
The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate...
EIT Food SMEs workshops ”CHAMPP: Contemporary challenges and issues of the poultry production sector”
EIT Food SMEs workshops focusing on contemporary challenges and issues of the poultry production sector were held on 14 November 2019 in Grajewo (Poland).
Improving the food system requires innovative solutions that have real impact. However, achieving impact is challenging because the best ideas and talent often struggle to reach the open market and....