Global Food Collaborative

The Food and Agriculture Organization of the United Nations (FAO), International Congress on Seafood Technology in Anchorage, Alaska, May 10 - 13, 2010.  

The main objective of this Congress is to review the best available knowledge in the main technological fields relating to seafood processing, shelf life extension and distribution.  Building on the success of the 1^st Congress in 2008, the 2010 Congress will address state-of-the-art information regarding the handling, processing, preservation, storage and transportation of seafood. Fisheries and aquaculture, as a food production industry, have been advancing rapidly over the last decades. Fish has a positive health image as food, and is now the most internationally traded protein food product. Significant developments in processing technology have allowed new possibilities for more value-added products, longer shelf life, and more secure distribution of seafood.

In the past, the Food and Agriculture Organization of the United Nations (FAO) convened various conferences/congresses on seafood technology, the last of which was held in 1973. 

 

This Congress will bring together scientists, technologists, seafood processors, importers and exporters of fishery products, business developers, government administrators responsible for policy development, NGOs and other interested parties.

It is opportune to hold a seafood congress in Alaska. The state has been the shining example of sustainable policies, practices, and science-based decision-making for at least half a century.

Interested in more information?   Event Website.

Co-Organizers:   

Murat Balaban, Ph.D.
Director and Professor
Fishery Industrial Technology Center
School of Fisheries and Ocean Sciences
University of Alaska Fairbanks

Grimur Valdimarsson, Ph.D.
Director
Fish Products and Industry Division
Fisheries and Aquaculture Department
Food and Agriculture Organization of the United Nations