Monday, June 30, 2014

30/6/2014: Aquaculture Europe 2014 extends registration

AE2014 has decided to extend the deadline of its "Early Bird Registration" rate. The initial deadline was June 30 which has now been extended to August 8, 2014.

AE2014 have received a record number of abstracts and the rate extension will allow presenting authors the chance to register at the preferential rate. (Note: For even lower rates, please consider joining EAS when you register online.)

AE2014 is organising a special one-day event to address the production performance of the sea bass and sea bream sector by providing a forum for discussion of some of the important technical challenges that underlie production performance.

This forum will bring together our scientific and production knowledge to help better explain and understand the issues that may contribute to this position, so as to facilitate cooperation and actions to solve them. The event will take place within the AE2014 meeting at the Kursaal in Donostia-San Sebastian, Spain on Thursday, October 16, 2014.

The event targets industry leaders, production, hatchery, technical and health managers, feed manufacturers and other suppliers, scientists and those that follow developments in the sector.

For more information and the provisional programme see HERE.

AE2014 delegates have free access to this event. For those that only wish to attend this event, registration is €50 and can be paid online or onsite.

Special update on AE2014 Plenary speakers
Day 1: Wednesday 15th: 09h15 to 10h00
“Adding societal value – from aquaculture to Gastronomy” –
by Mikel Gallo, Ni neu

The Basque Country and Donostia-San Sebastián are a well-known international reference in the gastronomy sector. In this context, the opening plenary session will highlight the excellence of farmed fish and shellfish products in simple, innovative dishes that can be
prepared by all.

Mikel Gallo, a renowned chef from Donostia-San Sebastián will prepare some special dishes based on different aquaculture species, such as: Smoked mussels with a bourbon and cheese cream; Fried baby flounder with a grilled garlic cream interspersed with interesting information related to the aquaculture of species used.

Day 2: Thursday 16th 09h00 to 09h25
“The Future of Fish Protein: Beyond Sustainability” 
by Michael T. Morrissey, Director, Oregon State University Food Innovation Center

The world population has been growing at an unprecedented rate and it is estimated that by the year 2050 the total population will be between 9-10 billion people. There have been numerous articles about the grand challenge of increasing the production of food protein to
meet increasing population demands. It is estimated that this increment will require a doubling of the world food production especially in high quality animal protein. One of the reasons for the escalation in protein demand is the rapidly growing middle class sector in developing countries such as India and China. 

While much of the debate has focused on the energy costs, green-house gas emissions
and environmental damage of animal protein production versus plant protein production, there has been little discussion of the role of fish protein production in this debate. This paper will review the current situation in fish protein availability for human consumption
and its future role in meeting growing demand. In most cases fish protein production, provides environmentally sound and sustainable systems, especially when compared to land-based animal protein production sectors, such as livestock. Opportunities exist for
expanding fish production systems as part of the solution for meeting increased demands for protein foods over the next three decades.

*Day2: Thursday 16th.09h25 to 09h45
“R&D Marketing in fish products: a success case” 
by Carlos Luna, Managing Director Angulas Aguinaga

Compared to the major product innovation development that has taken place in other sectors, such as the meat or dairy industries, the consumption of fish products remains very traditional. In this situation, ANGULAS AGUINAGA sees great potential based on the launch
of fish products that meet the demands of a new type of consumer – people who do not have much time to go shopping or cook, but who are increasingly aware of the importance of fish in their diet. 

New products are therefore required, which are easy to use, pre-cooked, fresh-cut, in individual portions, with a use-by date, sustainable, in environmentally-friendly packs, etc. That is, a range of "convenience" products that meet new needs. In this new scenario we must increase cooperation between the primary, transformation and distribution sectors, in order to address this challenge successfully. Over the last few years, ANGULAS AGUINAGA has extended its range of products.

Although surimi-based products are its main market today, in the last five years it has included more products using prawns, salmon, octopus, mussels, etc. while promoting quality and innovation. Information on AA: Turnover €90 million. 300 employees.

*Day 3: Friday 17th: 09h00 to 09h45
“Climate change, the environment and sustainable aquaculture
by Professor Anil Markandya, Executive Director, the Basque Climate Change Research Centre.

This presentation will look at the opportunities and challenges of climate change scenarios on primary food production, with a focus on European aquaculture. Production activity of aquatic species (aquaculture) depends on factors such as water temperature and currents, energy consumption, carbon footprint, regulating prices and ultimately the competitiveness of each sector and country. This presentation will look to contextualize these issues within
internationally accepted climate change scenarios.

Professor Markandya is a resource economist who has worked in this field for over thirty years and is acknowledged as one of the leading authorities. He graduated from the London School of Economics with a Master of Science in Econometrics in 1968 and was awarded his PhD on the Economics of the Environment in 1975.

More information on Aquaculture Europe 2014 HERE  For the exhibition and sponsorship, please contact:

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