International Seafood & Health Conference & Exhibition – Australia, November 6 – 10, 2010

Posted On: August 17, 2010

It is important to understand that this is not a fisheries conference, it is a health conference, but one where the participants all share a common interest and will communicate information about the very latest medical research into all health aspects of the benefits of seafood. New discoveries and a deeper understanding of the health benefits of seafood are occurring at a rapid rate and this conference will highlight the very latest information available.

It is anticipated to attract up to 1,000 participants made up of the world’s leading health researchers, environmental researchers, medical practitioners, nutrition educators and policy-makers, probably some 50 or more countries will be represented, from the Americas and Europe to Asia and the South Pacific.

The conference will be supported by a Trade display of industry, scientific and health/environment exhibitors to ensure the attendees leave with the very latest knowledge in all these important areas. The conference program will embrace the public health and wellbeing by seeking presenters to deliver the latest development of these types of subjects: Obesity, Child Nutrition, Brain Nutrition, Health Benefits of Fish Consumption, Nutrition and Public Health, The role of fish and seafood in human cognitive development, Diabetes, Heart Health, education issues in nutrition and public health, and importantly Sustainability of Fisheries Resources and the future of aquaculture.

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From Issue 11 • Categories: Tags: Aquapreneur, functional food, functional ingredients, health, marine biotechnology, marine extract, marine ingredients, marine protein, nutraceutical, nutrition, seafood, seafood byproducts, sustainable • No Comments

Chef in UK helps with new hospital food research using seaweed

Posted On: May 2, 2010

According to Times Online, Heston Blumenthal has tempted the nation’s palate with bacon-and-egg ice cream and snail porridge. Now the Michelin-starred chef is hoping to excite the appetites of older people in hospital by feeding them food flavored with seaweed.

Blumenthal has allowed researchers from the University of Reading into the laboratory kitchen of his Fat Duck restaurant to show them the use of Japanese kombu seaweed to add flavor to stocks, sauces and meat dishes.

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From Issue 10 • Categories: Tags: health, marine ingredients, seaweed • No Comments