New technologies for processing and preserving of seafood CFA4

Processing and preserving seafood, from the perspective of industrial and market reality

Jun 27, 2016

Course Description
Course Description (I)

Course Description (I)

  • Private video  |   Spanish  |  30' 28''
    • : Mr. Lorenzo Pastrana Castro
      Programme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia
Course Description (II)

Course Description (II)

  • Private video  |   Spanish  |  31' 14''
    • : Mr. Lorenzo Pastrana Castro
      Programme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia
Course Description (III)

Course Description (III)

  • Private video  |   Spanish  |  9' 24''
    • : Mr. Lorenzo Pastrana Castro
      Programme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia
Packaging
Food packaging

Food packaging

  • Private video  |   Portuguese  |  110' 14''
    • : Mr. Miguel Cerqueira
      PhD Program in Chemical and Biological Engineering, University of Minho
Packaging of fish and shellfish

Packaging of fish and shellfish

  • Private video  |   Portuguese  |  45' 29''
    • : Mr. Miguel Cerqueira
      PhD Program in Chemical and Biological Engineering, University of Minho

Jun 28, 2016

Application of high pressure technology
Application of high pressure technology for improving the quality of seafood products

Application of high pressure technology for improving the quality of seafood products

  • Private video  |   Spanish  |  31' 57''
    • : Mr. Santiago Aubourg Martínez
      Scientific Marine Research Institute-CSIC, CSIC
High Hydrostatic Pressure Treatment prior to cooling and freezing (I)

High Hydrostatic Pressure Treatment prior to cooling and freezing (I)

  • Private video  |   Spanish  |  38' 17''
    • : Mr. Santiago Aubourg Martínez
      Scientific Marine Research Institute-CSIC, CSIC
High Hydrostatic Pressure Treatment prior to cooling and freezing (II)

High Hydrostatic Pressure Treatment prior to cooling and freezing (II)

  • Private video  |   Spanish  |  14' 34''
    • : Mr. Santiago Aubourg Martínez
      Scientific Marine Research Institute-CSIC, CSIC
High Hydrostatic Pressure Treatment prior to cooling and freezing (III)

High Hydrostatic Pressure Treatment prior to cooling and freezing (III)

  • Private video  |   Spanish  |  9' 58''
    • : Mr. Santiago Aubourg Martínez
      Scientific Marine Research Institute-CSIC, CSIC

Jun 29, 2016

Research trends in fish nutrition
Research trends in fish nutrition (I)

Research trends in fish nutrition (I)

  • Private video  |   Portuguese  |  46' 00''
    • : Ms. Luisa Valente
      Professor at the Institute of Biomedical Sciences, Porto University
Research trends in fish nutrition (II)

Research trends in fish nutrition (II)

  • Private video  |   Portuguese  |  42' 21''
    • : Ms. Luisa Valente
      Professor at the Institute of Biomedical Sciences, Porto University

Jun 30, 2016

Depuration
Depuration Processes for Seafood

Depuration Processes for Seafood

  • Private video  |   Spanish  |  46' 31''
    • : Ms. Begoña Espiña
      Staff Researcher na INL - International Iberian Nanotechnology Laboratory
Geneal Principles of Depuration

Geneal Principles of Depuration

  • Private video  |   Spanish  |  56' 44''
    • : Ms. Begoña Espiña
      Staff Researcher na INL - International Iberian Nanotechnology Laboratory

Jul 1, 2016

Thermal processing
Thermal processing of food products (I)

Thermal processing of food products (I)

  • Private video  |   Spanish  |  18' 37''
    • : Mr. Juan Pablo Fuciños González
      Professor of Nutrition and Food Science., University of Vigo
Thermal processing of food products (II)

Thermal processing of food products (II)

  • Private video  |   Spanish  |  20' 33''
    • : Mr. Juan Pablo Fuciños González
      Professor of Nutrition and Food Science., University of Vigo
Thermal processing of food products (III)

Thermal processing of food products (III)

  • Private video  |   Spanish  |  31' 57''
    • : Mr. Juan Pablo Fuciños González
      Professor of Nutrition and Food Science., University of Vigo
Thermal processing of food products (IV)

Thermal processing of food products (IV)

  • Private video  |   Spanish  |  55' 08''
    • : Mr. Juan Pablo Fuciños González
      Professor of Nutrition and Food Science., University of Vigo
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