online course on
Creating nutritious, safe and sustainable seafood for consumers of tomorrow

This free-of-charge e-learning from SEAFOODTOMORROW aims to improve the professional skills and competences of those working, or being trained to work, in the seafood industry, with particular focus on managers. The objective of these modules is to provide information about topics and solutions covered by SEAFOODTOMORROW, an EU-funded project.
This e-learning was developed based on results from a stakeholder consultation and analysis that explored users’ needs, identified existing resources, and offered a clearer idea of gaps in current provision, thereby ensuring the e-learning is fit-for-purpose and tailored on potential users’ needs.

Description

The global demand for seafood is expected to double by 2050, creating a need for products that are socially, economically, and environmentally sustainable. Seafood is one of the most important commodities consumed in Europe, as it is an important source of high-quality protein and is rich in valuable nutrients for a healthy diet. SEAFOODTOMORROW developed new environmentally friendly food products for target groups (children, pregnant women, and seniors) and improved processing methods that will ensure European seafood security, quality, and safety.

Presentations
Lessons
ProfessorChaptersTitles of the lessonsMaterials


UNIT 1


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Jorge Dias
Jorge Dias

CEO of SPAROS LDA (www.sparos.pt), a science and technology company specialized in the development of new products and tailored nutritional solutions for the aquaculture market. He holds a PhD in Aquaculture Nutrition, an MSc in Food Technology and a BSc in Marine Biology. Previously, he was a Scientist at both academia and industry.
1
Biofortification of farmed fish
Biofortification of farmed fish

This lecture presents the context and concepts for the biofortification of farmed fish as an efficient and cost-effective approach to raise the intake of several health valuable nutrients and mitigate associated deficiencies

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Mònica Campàs & Sandra Leonardo
Mònica Campàs & Sandra Leonardo

Mònica Campàs has a Batchelor’s in Chemical Sciences and a PhD in Chemical Engineering. She has been a researcher at IRTA (ES) since 2007 and leads research on colorimetric assays and electrochemical biosensors for the detection of toxins, toxic microalgae, viruses, and bacteria for food safety and environmental monitoring.







Sandra Leonardo has a degree in Biomedical Sciences and a PhD in Nanoscience, Materials and Chemical Engineering, and works on the development and application of assays and biosensors in seafood safety.
4
Magnetic bead-based colorimetric immunoassay for the detection of tetrodotoxins in shellfish
Magnetic bead-based colorimetric immunoassay for the detection of tetrodotoxins in shellfish

Tetrodotoxin (TTX) is a neurotoxin responsible for food poisoning incidents and some fatalities. Although mainly associated with consumption of pufferfish, TTX has been found in shellfish. A magnetic bead (MB)-based colorimetric immunoassay for the detection of TTX in oysters, razor clams, and mussels is presented. Sample preparation and the assay protocol for rapid detection and screening of shellfish for TTX are described.

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Carles Guallar, Margarita Fernández-Tejedor & Jorge Diogène
Carles Guallar, Margarita Fernández-Tejedor & Jorge Diogène

Jorge Diogène is senior researcher and head of the Marine and Continental Waters Program at IRTA. His research interests focus on the evaluation of toxins produced by microalgae and their presence in fish, shellfish and the environment, and method development for marine toxin quantification and risk assessment. He is in charge of the monitoring program in shellfish harvesting.

Carles Guallar PhD in Ecology from the University of Barcelona (ES). More than 10 years professional experience and research in marine ecosystems, focusing on phytoplankton dynamics in coastal and open-ocean ecosystems and, particularly, modelling harmful algal blooms to understand and predict them better. Participation in numerous research projects and monitoring programmes. In recent years, I have also taught as an associate professor and co-supervised three master's theses and four master's degrees.



Margarita Fernández-Tejedor is a researcher from the Marine and Continental Waters Program at IRTA. Her research interests focuses on the ecology and taxonomy of marine phytoplankton, the effects of its proliferations and the use of these time series for risk and forecast models. She is in charge of the monitoring of toxic phytoplankton in shellfish growing areas in Catalonia and collaborates with international agencies in the implementation of water quality monitoring programs.

7
Neural networks and modelling of HABs
Neural networks and modelling of HABs

The use of neural networks as a modelling strategy to predict blooming of marine microalgae will be addressed. Prediction of harmful algal blooms (HABs) contributes to better assessment of the risk these microalgae might cause to shellfish producers and consumers. In this lecture, we demonstrate how data analysis on microalgae abundances and environmental data can be handled to develop predictive models using neural networks that facilitate management actions by predicting occurrences of blooms.

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UNIT 2


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Helena Oliveira, Amparo Gonçalves & Maria Leonor Nunes
Helena Oliveira, Amparo Gonçalves & Maria Leonor Nunes

Helena Oliveira is biologist, has a Master's in Applied Ecology and a PhD in Marine and Environmental Sciences. Currently, she is a researcher in the Safe and Healthy Seafood and Sustainable Consumption Team at CIIMAR (PT) working on different EU-funded projects including SEAFOODTOMORROW. Her main scientific research interest is solutions to produce innovative, healthy, safe, and high-quality seafood food products for all age groups.

Amparo Gonçalves is a researcher at CIIMAR (PT) studying the quality of seafood, e.g. marine fish and shellfish species (wild and farmed), studying several aspects including freshness, sensory properties, texture, and chemical/biochemical characteristics; quality changes during handling, storage, and processing; quality criteria for fishery products (sensory and chemical indexes); upgrading and innovative technologies for fish/shellfish preservation; and sensory perception and consumer insight to develop sustainable healthy and tasty seafood.

Maria Leonor Nunes (MSc, PhD) leads the Safe and Healthy Seafood and Sustainable Consumption Group at CIIMAR (PT). She has considerable experience in seafood preservation/processing, and seafood quality and safety including risk-benefit assessment and laboratory management. She has published more than 200 peer-reviewed articles and 20 book chapters (H-index 33; 3553 citations). Maria Leonor has expertise in leadership positions in EU- and nationally-funded projects as well as collaboration with industry and industry associations.
8
General Overview – Unit 2 -Development of new seafood products that protect the environment and benefit consumers
General Overview – Unit 2 -Development of new seafood products that protect the environment and benefit consumers

The use of neural networks as a modelling strategy to predict blooming of marine microalgae will be addressed. Prediction of harmful algal blooms (HABs) contributes to better assessment of the risk these microalgae might cause to shellfish producers and consumers. In this lecture, we demonstrate how data analysis on microalgae abundances and environmental data can be handled to develop predictive models using neural networks that facilitate management actions by predicting occurrences of blooms.

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Tim Nielsen
Tim Nielsen

Ph.D in Food Chemistry at Lund Institute of Technology, Sweden, 1994. Associate professor in Food Chemistry at Lund Institute of Technology, Sweden, 1999. Researcher and project leader at RISE (Research Institutes of Sweden), 1998-now

9
Sodium reduction in seafoods
Sodium reduction in seafoods

The lecture presents work performed in one of the tasks of the EU project Seafoodtomorrow. The aim of the task was to produce two seafood products with reduced sodium levels.

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Julie Mancini
Julie Mancini

Julie specialises in fish processing projects, with a background in quality health security and the environment. Julie is involved in normalisation groups, such as ISO and AFNOR, concerning environment and processed products standards.
10
Tailor made seafood recipes for seniors, youth and pregnant women
Tailor made seafood recipes for seniors, youth and pregnant women

This lecture describes tailor-made seafood for seniors, youths, and pregnant women

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Ana Garcia Cabado
Ana Garcia Cabado

I am a Senior scientist with 10 years´ experience in cell biology and toxicology and 20 years specializing in food safety and quality with particular focus on phycotoxins. I am the head of the Food Safety Division at ANFACO-CECOPESCA (ES) with expertise in biological and chemical contaminants. I have published more than 80 articles in peer-reviewed journals as well as book chapters and have been an editor of scientific books. I am responsible for a variety of research projects.

11
Reduction of toxins in bivalves
Reduction of toxins in bivalves

Eco-innovative solutions (new targeted food products) for sustainable production and processing, developed by SEAFOODTOMORROW, were validated through analyses and predictive modelling. Nutritional claims, potential impacts on human health, and food safety (contaminants) were evaluated. A database, compiling validated and proof-of-concept methods, was created to integrate the results. Finally, models and scenarios were studied to assess exposure and risk: benefits for human health.

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Amaia Lasagabaster Bilbao
Amaia Lasagabaster Bilbao

Dr Lasagabaster Bilbao has a PhD in Food Science and Technology from the University of the Basque Country and is a senior researcher at AZTI (ES), where she works on the design, characterization, optimization, and validation of novel processing technologies to improve the microbiological quality and safety of foods. Since 2014, her research has focused on development of natural bacteriophage-based solutions for the biocontrol of pathogenic and spoilage bacteria in the fields of aquaculture, animal production, and food safety.

12
Listeria specific bacteriophages to improve the safety of seafood products
Listeria specific bacteriophages to improve the safety of seafood products

The occurrence of Listeria monocytogenes in seafood products and processing environments is a serious threat to public health and a challenge for the seafood industry. Bacteriophage biocontrol shows great potential as safety strategy for control of L. monocytogenes in seafood. This lecture provides an update on Listeria-specific bacteriophages, focusing on their application as a safe and natural approach to combat L. monocytogenes in seafood products and seafood processing environments.

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Anna Neish & Andrew Younger
Anna Neish & Andrew Younger

Andrew Younger is a shellfish microbiology specialist with more than 30 years’ experience in water and environmental microbiology. More than 20 years of this has been with CEFAS in the classification of bivalve mollusc shellfish harvesting areas and approval of bivalve depuration systems. He is the scientific lead for shellfish classification and depuration at CEFAS and provides advice to the UK Food Standards Agency and others on shellfish hygiene issues.



Anna Neish has 12 years’ experience in the field of fisheries and shellfish, scientifically and within the industry. Recently, she has been involved in shellfish food safety, specifically inspection of bivalve depuration systems (England and Wales) and classification monitoring programme of bivalve mollusc shellfish harvesting areas (England and Wales). Anna is also involved in global aquaculture projects, and is an advocate for safe and sustainable seafood.
13
Enhanced purification tank strategies to reduce norovirus (NoV) contamination from live bivalve molluscs (LBMs)
Enhanced purification tank strategies to reduce norovirus (NoV) contamination from live bivalve molluscs (LBMs)

This course gives a general overview of work done by the EU-funded SEAFOODTOMORROW on reduction of norovirus in live bivalve molluscs through enhanced purification processes. It describes methods and potential outcomes and offers recommendations for improving the safety of oysters with respect to purification.

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Israel Muñoz Moreno
Israel Muñoz Moreno

Israel is an electrical engineer with a PhD in artificial intelligence and a researcher at IRTA (ES, www.irta.es). He has participated in several national and international projects, and his areas of interest include improvements in production processing, development of models and simulation of these processes, and application of non-invasive technologies for on-line product quality evaluation, such as NIR, X-rays and TC technologies.
14
Reduction of energy and water consumption in seafood processing
Reduction of energy and water consumption in seafood processing

Paralytic shellfish poisoning (PSP) has significant economic impact due to the closure of production areas. SEAFOODTOMORROW has developed a processing method to detoxify bivalves with PSP contents above the EU legal limit. A modification of a PSP detoxifying procedure, established by Decision 96/77/EC in Acanthocardia tuberculatum, was adapted for PSP elimination in other bivalves. The protocol was applied to mussels, clams, and scallops and achieved detoxification rates of 85% or more.

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UNIT 3


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Ana Garcia Cabado
Ana Garcia Cabado

I am a Senior scientist with 10 years´ experience in cell biology and toxicology and 20 years specializing in food safety and quality with particular focus on phycotoxins. I am the head of the Food Safety Division at ANFACO-CECOPESCA (ES) with expertise in biological and chemical contaminants. I have published more than 80 articles in peer-reviewed journals as well as book chapters and have been an editor of scientific books. I am responsible for a variety of research projects.

15
General Overview – Unit 3 -Benefit to risk assessment of solutions
General Overview – Unit 3 -Benefit to risk assessment of solutions

Eco-innovative solutions (new targeted food products) for sustainable production and processing, developed by SEAFOODTOMORROW, were validated through analyses and predictive modelling. Nutritional claims, potential impacts on human health, and food safety (contaminants) were evaluated. A database, compiling validated and proof-of-concept methods, was created to integrate the results. Finally, models and scenarios were studied to assess exposure and risk: benefits for human health.

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UNIT 4


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Johan Robbens
Johan Robbens

PhD in Science - Molecular Biology/Biotechnology. MBA- Master of Business Administration. Current position: Head of Cell Blue Biotechnology/Food Integrity at Institute for Agricultural and Fisheries research –(ILVO)

16
General Overview – Unit 4 - Seafood authentication, traceability, labelling and certification
General Overview – Unit 4 - Seafood authentication, traceability, labelling and certification

How can the quality and safety of seafood you eat be guaranteed? With our approach, we can ensure the consumer eats what has been paid for.

  • A reference database is setup to confirm species in the meal, using genetic methods
  • Our traceability system, which is QR-code based, means consumers can identify what has happened from boat to fork
  • Beneficial aspects of fish are gathered in a benchmark tool and, based on our label, consumer can assess the impact of their choices on fish stocks and the environment.

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Sofie Derycke
Sofie Derycke

Sofie Derycke is a molecular ecologist and senior scientist in the marine genomics group at ILVO (BE); she is also a visiting professor at Ghent University (BE). Sofie obtained her PhD on population genetics in marine nematodes in 2007. She uses and explores molecular tools to study the ecology and evolution of marine organisms and seafood substitutions. However, she also uses DNA barcoding, qPCR, ddPCR and NGS techniques, such as genotype-by-sequencing and DNA metabarcoding, to study seafood fraud.
17
DNA sequence database
DNA sequence database

In this elearning modules considers the importance of a genetic reference database for DNA barcoding. The occurrence and consequences of seafood fraud are described briefly as well as DNA barcoding. Subsequently, the role and importance of high-quality genetic reference databases are described and differences between current public reference databases explained. Finally, a real-world example of DNA barcoding revealing fraud is presented.

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Miguel Faria
Miguel Faria

PhD in Nutrition and Food Chemistry (2005) from the University of Porto (Portugal). More than 10 years of teaching experience in food chemistry. Currently, Miguel is a researcher at LAQV-REQUIMTE with expertise in: (i) molecular biology methods (qPCR/HRMA) to evaluate food authenticity, and (ii) human cells assays (bioaccessibility/transport of bioactive/toxic compounds). Participates in international (FP7, H2020) and national funded projects. Published 43 papers and four book chapters. Supervised eight MSc and four PhD students.
18
Fast DNA-based salmon species identification
Fast DNA-based salmon species identification

The lecture describes a tool for authentication of salmon, usually commercialized as fillets, which hinders visual recognition of species. This method allows identification of Atlantic salmon and seven alternatives (rainbow trout, brown trout, and the salmons chinook, coho, pink, sockeye and chum). It is based on high resolution melting analysis (DNA sequence-based), allowing rapid discrimination of species in a closed tube and the high throughput approach can easily be converted to a commercial kit.

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UNIT 5


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Annette Wilson, Marieke Reuver & Montserrat Marques
Annette Wilson, Marieke Reuver & Montserrat Marques

Marieke Reuver has extensive experience in project management, specifically with knowledge management and transfer, communication and dissemination, as well as stakeholder engagement. She currently oversees the overall management of over 10 ongoing EU-funded projects and is / has been WP lead for more than 25 EU-funded projects. Marieke has a background in Animal Science (MSc) with an aquaculture specialisation from Wageningen University (the Netherlands) and previously worked as an Education Assistant at Wageningen University and as a consultant at the Food and Agriculture Organisation of the United Nations (Italy).
Annette Wilson has more than 10 years’ experience in science communication, teaching and training in the area of oceanography. She holds a PhD in Oceanography and a BSc in Marine Sciences from NUI Galway, Ireland. Previously, Annette assisted with the coordination and implementation of international training and capacity building programmes in ocean-atmosphere-climate interactions in Germany and Ireland. Annette currently leads the communication and dissemination work on several EU-H2020 funded projects (ATLAS, SEAFOODTOMORROW, SEALIVE) implementing activities to increase the overall impact of projects dealing with current grand societal challenges
Montserrat Marques, post-doc of the Laboratory of Toxicology and Environmental Health (School of Medicine, URV). She has expertise in chemical analysis, biomonitoring and risk assessment. She has published 22 articles. She is now contributing to two EC projects: HBM4EU and SEAFOODTOMORROW. She is leading the optimisation of FishChoice, a risk-benefit tool to provide support to consumers in making informed decisions about their own seafood consumption. She is lecturer of environmental and food toxicology

19
General overview – Unit 6 – Communication & Consumer benefit-risk communication tool
General overview – Unit 6 – Communication & Consumer benefit-risk communication tool

This lecture focuses on the importance of positive and effective communication between the seafood industry and consumers.

Learning outcomes of this lecture:

  • Understand the importance of communication in the seafood sector
  • Identify appropriate tools and develop communication plans based on SEAFOODTOMORROW (best practice) communication strategy
  • Evaluate benefits and risks of seafood consumption using FishChoice 2.0

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Certificate

To obtain a certificate of attendance you must complete all the SEAFOODTOMORROW e-learning modules and answer correctly the module questions. For more information, contact Dr. Alice Tediosi.