Quality management: Presentation of fellows' final projects
In the coming days our fellows will present the final projects which they have been working on over the last three months under the supervision of specialists from our Icelandic partner institutes.
The presentations are open to the general public. It is a great opportunity for everyone to learn about the challenges of fisheries all over the developing world.
The final set of presentations will be focused on fish processing and quality management and take place at the headquarters of MATÍS Vínlandsleið 12 Reykjavík, Wednesday February 21st from 09:00.
Details are as follows:
|
Time |
Fellow |
Country |
Project |
|
09:00-09:20 |
Romauli Juliana Napitupulu |
Indonesia |
INVESTIGATION OF COD SURIMI MADE ACCORDING TO THE pH-SHIFT PROCESS OR CONVENTIONAL WASHING AS CANDIDATE OF FOOD MATERIAL FOR 3D PRINTING |
|
09.20-09:40 |
Adeseye Olufemi Olusola |
Nigeria |
THE EFFECT OF THERMAL PROCESSING ON THE BIOCHEMICAL AND SENSORY ATTRIBUTES OF FISH |
|
09:40-10:00 |
Lu Hang |
China |
Oxidation of Lipids on Mackerel Fillets During Cooking |
|
10:00-10:15 |
Break |
|
|
|
10:15-10:35 |
Zhang Qian |
China |
EFFECTS OF HEATING ON PROTEIN DENATURATION, WATER DISTRIBUTION AND TEXTURE OF SEA CUCUMBER, CUCUMARIA FRONDOSA |
|
10:35-10:55 |
Moe Pwint Phyu Oo |
Myanmar |
The effect of different salting procedures on physical and chemical properties of heavily salted atlantic mackerel |
|
10:55-11:15 |
May Zun Phyo |
Myanmar |
Effect of temperature fluctuations on the physiochemical properties of Atlantic mackerel (Scomber scombrus) and redfish (Sebastes marinus) during frozen storage |
|
11:15-11:35 |
Ritha John Mlingi |
Tanzania |
TRANSFFER OF QIM METHODOLOGY TO TANZANIA FISHERY BY DEVELOPMENT AND APPLICATION OF QUALITY INDEX METHOD (QIM |
|
11:35-11:55 |
Aysha Aktar |
Bangladesh |
FISH SILAGE FROM SIDE STREAMS OF PROCESSING FACTORIES AS RAW MATERIAL FOR AQUAFEED |