Smart and eco-innovative seafood processes and products for healthy ageing (Q4296953): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
||
| Property / contained in NUTS | |||
| Property / contained in NUTS: South-West Region, Ireland / rank | |||
Normal rank | |||
Revision as of 09:59, 17 June 2022
Project Q4296953 in France, Ireland, United Kingdom, Portugal, Spain, Finland
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Smart and eco-innovative seafood processes and products for healthy ageing |
Project Q4296953 in France, Ireland, United Kingdom, Portugal, Spain, Finland |
Statements
2,194,640.95 Euro
0 references
2,926,187.93 Euro
0 references
75.0 percent
0 references
1 January 2019
0 references
31 December 2021
0 references
Higher Council for Scientific Research - Institute of Marine Sciences
0 references
41°32'43.62"N, 8°25'35.44"W
0 references
54°2'47.69"N, 2°48'2.66"W
0 references
65°0'43.52"N, 25°27'54.29"E
0 references
51°53'54.64"N, 8°28'32.16"W
0 references
51°40'48.29"N, 9°27'9.29"W
0 references
42°14'26.16"N, 8°43'14.63"W
0 references
47°48'38.74"N, 3°20'15.47"W
0 references
51°30'26.46"N, 0°7'39.94"W
0 references
47°59'51.14"N, 4°5'52.44"W
0 references
38°43'20.10"N, 9°8'21.62"W
0 references
42°33'14.62"N, 8°59'32.10"W
0 references
42°23'29.33"N, 8°42'7.49"W
0 references
SEAFOOD-AGE tackles a common challenge in the Atlantic Area: an ageing population. Older adults often suffer from illness or disability with the subsequent socioeconomic implications. Healthy ageing requires a healthy diet, and seafood products provide essential nutrients not always accessible to older adults. SEAFOOD-AGE will exploit the maritime dimension of the Atlantic Area regions and will adopt circular economy concepts to generate ready-to-eat seafood for healthy ageing, produce novel eco-packaging and develop a smart label for better quality, safety and minimum food waste. With focus on the 65+adults' needs, the project will: - design sustainable, healthier, safer, high-quality ready-to-eat seafood products, - produce eco-innovative packages exploiting natural resources and by-products, - design smart predictive labels to aid retailers to reduce food waste , and to support ageing consumers to make better-informed ready-to-eat seafood choices, and - develop competences for innovation and accelerate the pace of embedding the circular economy principles into the seafood sector. (English)
0 references