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E-Learning - Training toolkit - Module - Unit

In this Unit, comprehensive information is presented for the currently applied and more novel downstream processing methods used in the marine ingredient industry and research for the transformation of different fish biomass fractions into more stable, nutritious products of acceptable organoleptic properties. Special emphasis is given to thermal processing, protein hydrolysis, and the silage process. Details about the downstream processing of marine protein products in terms of technical decisions and equipment are given.


• Katerina Kousoulaki, Tone Aspevik, Lars Thoresen, Åge Oterhals (NOFIMA)

• Zouhir el Marsni (Seagarden)

Basic training