This is a collaborative project in which the mackerel processing industries in Norway, Iceland and the Faroe Islands team up with a filleting machine producer in Sweden and get leading institutes and universities in Scandinavia to carry out research on the stability and quality of Atlantic mackerel (whole and fillets) and how the final food products are affected by season, catching, handling and processing. The results will form a basis for further innovation within the Nordic mackerel processing sector leading to new products, improved quality of current products and overall higher value in exported goods and thus giving the Nordic pelagic processing sector a competitive advantage globally.
Professor vid Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Tvöroyri, Faroe Islands
Funding Chalmers participation during 2015–2018
Areas of Advance