During this edition of the Seaweed4Health conference, presentations from international experts were given on different aspects related to the use of seaweeds in health applications, including bioactive ingredients, therapeutical effects, regulation and safety aspects as well as seaweed aquaculture. A cooking session demonstrated the use of seaweeds in various dishes and in sourdough bread. A seaweed safari on the Galician seashore was also part of the programme.
Four presentations were given by SusKelpFood participants.
Cooking session at the Seaweed4Health conference. Photo: Susan Løvstad Holdt
Participants got the opportunity to observe the many seaweeds growing along the Galician shore. Here, the green seaweeds Codium fragile and Ulva sp. and the brown seaweed Padina pavonica. Photo: Susan Løvstad Holdt
The project was also presented at the 10th edition of the renowned European Conference on Sensory and Consumer Research. The topic of the 2022 conference was 'A Sense of Earth', with a specific attention to innovative approaches to study sensory perception in relation to preference, choice, and other types of behaviour from a global perspective.
The focus was on sustainability, and many projects were introduced which target more sustainable ingredients and products such as proteins from non-animal origin and products containing such proteins. Results were shown from sensory evaluation of such products as well as consumer attitudes towards them and willingness to purchase. Many other topics were discussed such as cross-cultural research, citizen involvement, data quality and multisensory perception.
Both ongoing and upcoming activities mainly related to the work package 3 (sensory profiling and flavour compounds) were presented by Aðalheidur Ólafsdóttir (Matís) at the poster session.
Aðalheidur Ólafsdóttir presenting the SusKelpFood project and activities at the EuroSense conference
