If the seafood side-streams should become new ingredients, it is important to know if there is or will be developed off-flavours during storage and in the…
Latest news
How can side-streams from seafood production become new ingredients without adding off-flavours?
Poster presentation at the 2021 AOCS Annual Meeting & Expo
During the Lipid Oxidation and Quality Poster Session at the 2021 AOCS Annual Meeting & Expo, Senior Researcher Ann-Dorit M. Sørensen from National Food In…
Two oral presentations at the 2021 AOCS Annual Meeting & Expo
The WaSeaBi partners have been busy disseminating results at this year's AOCS Annual Meeting & Expo, where Haizhou Wu from Chalmers University of Technolog…
Events
9 Jun 2022
Fish Waste For ProfitWaSeaBi will be presenting at the Fish Waste For Profit conference which takes place from 9-10 June 2022 in Reykjavik.
1 Nov 2021
35th EFFoST International Conference 2021WaSeabi is represented at the 35th EFFoST International Conference which will be held in the city of Lausanne, Switzerland from 1-4 November 2021.
16 Jun 2021
Seafood network meetingProject coordinator, Charlotte Jacobsen will be presenting preliminary results achieved in WaSeaBi at a Danish online Seafood network meeting.
23 Nov 2020
International Symposium on Lipid Oxidation and AntioxidantsWaSeaBi will be represented at the 3rd International Symposium on Lipid Oxidation and Antioxidants from 23 to 24 November 2020
15 Oct 2020
EUROPEAN WEEK of REGIONS and CITIESOn 15 October 2020 WaSeaBi will be presenting at this year’s European Week of Regions and Cities which will be conducted online
5 Mar 2020
A Green Day for Food InnovationOn 5 March, WaSeaBi will be on the agenda at Christiansborg Palace which houses The Danish Parliament during "A Green Day for Innovation"