Smart and eco-innovative seafood processes and products for healthy ageing (Q4296953): Difference between revisions
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Revision as of 09:59, 17 June 2022
Project Q4296953 in France, Ireland, United Kingdom, Portugal, Spain, Finland
Language | Label | Description | Also known as |
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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
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2,926,187.93 Euro
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75.0 percent
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1 January 2019
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31 December 2021
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Higher Council for Scientific Research - Institute of Marine Sciences
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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)
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