WS1: Novel Processing and Active Packaging for Fish and Seafood

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                                         Organizer: NTUA, AUA, SUSEA                              Location: Athens, Greece

                                         Date: 13 th February 2025                                        Duration: 1/2 working day

                           

                                         Scope: To provide a picture on innovative non-thermal processing methods, active biodegradable packaging solutions, and the integration of sustainability and food safety into value chains.

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                                        WS2: Modern omics tools and applications

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                                        Organizer: CCMAR, LIFESEQ                                  Location: Faro, Portugal (on-line)

                                        Date: 5th and 7th June, 2022                                   Duration: 2  working days

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                                         Scope: Hands-on training in omics methods for determination of microbiomes and proteomes and familiarization                                             with bioinformatics.

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                                          WS3:Quality and Public Health Considerations for Seafood

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                                          Organizer: UWA, AUA, SELONDA                       Location: Athens, Greece

                                          Date: 14th February  2025                                       Duration: 1/2 working day

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                                          Scope: Explored nutritional aspects, allergenicity concerns, and microbiota in seafood, emphasizing the implications for public health and food safety

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                                          WS4: Intelligent Packaging & Sensors

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                                          Organizer: UNIMORE, SCRIBA, AUA                Location: Athens, Greece

                                          Date: 14th February  2025                                       Duration: 1/2 working day

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                                          Scope: Showcased cutting-edge sensor technologies, including biosensors, time-temperature integrators, and edible gas sensors designed to enhance food quality monitoring and reduce waste..

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