A day ‘Between meat and fish’ at ICTAN

Last days of activities for the CSIC Science Week at ICTAN.

The students of the first year of the Higher Degree in Dietetics at IES Renacimiento enjoyed a very varied day with talks on the research being carried out at ICTAN on meat and fish products.

The first talk given by Susana Cofrades entitled ‘Development of healthier meat products’ dealt with the scientific and technical strategies currently used by the industry to create healthier processed meat products. Elvira López with her talk ‘Application of edible coatings to fish products’ explained the environmental problems posed by plastic packaging and showed the types of edible coatings currently used such as coating or film as well as their direct applications in food. In a third talk, the research group ‘Quality and Safety of Fishery and Aquaculture Products’ (QUALIFISH) led by Mercedes Careche presented one of its main lines of research on the problem of anisakis with the audiovisual ‘Anisakis. The infectious Poseidon’. Pablo Mielgo with his talk ‘The mysterious case of the deaf salmon: an overview of salmon aquaculture’ presented the differences between wild and farmed salmon in a very entertaining way. Finally, Carmen Gómez addressed the subject of restructured fish products such as surimi or gulas and their production process in the talk ‘Restructured fish products: healthy, safe and wholesome’.

The students were also able to visit the centre’s two Pilot Plants where Joaquín Gómez and Ailén Alemán presented biodegradable and edible packaging made with different flours and films made with heavy oil as well as gels made from restructured fish.

You can consult the rest of the programmed activities here.

Communication ICTAN-CSIC