How can packaging keep your fresh fish fresh longer (including state of the art on packaging of fresh seafood, what parameters influence seafood quality, what benefits can packaging give, and just as important, what can you not influence with packaging
In the above I will touch upon temperature, hygiene, pretreatment and combination technology in addition to packaging technologies such as modified atmosphere packaging, skin/vacuum packaging, active and/or intelligent packaging
Is bio-based or biodegradable packaging with or without anti-microbial properties the future for seafood packaging? Main results from three European projects, Forbioplast, n-Chitopack and Actibiosafe where this has been focused will be presented
Morten Sivertsvik is currently research director in Nofima department of Processing Technology. He has a PhD in food science (NMBU, Ås, Norway), MSc in chemical engineering (NTNU, Trondheim, Norway) and packaging economist (DNE, Oslo, Norway). Morten has been working in Nofima for 27 years as a scientist or research leader and has been involved in numerus seafood processing, preservation and packaging related innovation and research projects. Morten has authored approx. 50 peer-reviewed papers, several book chapters and has participated in among other in the following ongoing or recent international projects; n-Chitopack, ForBioPlast, SafeFishDish, ActiBioSafe, FurtureEuAqua.