August 24, 2015 — GRIMSBY, UK — Innovations in processing technology and global supply chain solutions will be revealed by a panel of international speakers at next month’s World Seafood Congress (WSC).
The programme, which includes speakers from the US, Brazil, Vietnam and Australia, will discuss how developments in technology and trade relationships can improve the catch and supply of seafood products globally.
Innovation in seafood testing and processing technology
Cristiane Neiva from the Fishery Institute of Brazil will discuss the benefits of investing in new technologies for the fish filleting process. The presentation will give the industry a first look at how technology could generate higher yields and help boost consumption.
From the US, Dr Keith Cox from Seafood Analytics, will explain how emerging technologies can give more accurate readings on the quality and freshness of seafood, in comparison to traditional sensory testing techniques.
Nguyen Van Minh, from the Faculty of Food Technology at Vietnam’s Nha Trang University, will also provide insight into how the industry can produce more accurate sensory test results by adjusting the way fish is prepared for freezing.