First InternationalMarine Ingredients ConferenceNorway

Holmenkollen Park Hotel, Oslo. 20 - 21 September 2010

The emerging marine ingredient industry - value adding opportunities and industrial challenges

TopicsThe conference will address challengesand perspectives facing the interna-tional marine ingredient industry. This will include innovations anddevelopments of bioactive and nutritional ingredients for use in foods, functional foods, food supplements, feed supplements, biotechnology and pharmaceuticals. Proteins, peptides, omega -3 products, phospholipids, biopolymers and minerals will be addressed.

The conference objectives are to visualise, present and discuss inter-national market trends and business opportunities for new products, new applications and new technologies. Furthermore, challenges within docu-mentation, food safety and regula-tory issues will be central, as well as health, sustainability, food security and environmental issues.

The conference will have a industrial focus, however the importance of science and regulatory aspects will be emphasised.

Keynote speakers will include leading international representatives from industry, science and regulatory au-thorities.

Programme committee

Gunnar Berge, Pronova BioPharma ASKjartan Sandnes, Marine Bioproducts ASJarle Wang-Andersen, Nofima IngredientsMarit Aursand, SINTEF Fisheries and Aquaculture ASJon Aulie, Maring ForumJostein Refsnes, Maring ForumSigrun Bekkevold, RUBIN

Holmenkollen Park Hotel, Oslo

ProgrammeSunday 19th September

Welcome Reception at the Ski Museum in Holmenkollen Monday 20th - Tuesday 21th September

Opening session by the Minister of Fish-eries and Coastal Affairs (Political goals and challenges) and the conference pro-gramme committee.• Session 1: Setting the Marine Ingre- dient Scene. Raw material availability and opportunities for marine feed ingredients, industrial status and regulations. • Session 2: Proteins and peptides; the new megatrends. • Session 3: Omega-3 oils and phos- pholipids; an emerging industry and new health effects documented.• Session 4: Other marine ingredients – new possibilities! Gelatine, chitosan and other emerging ingredients – we have just seen the beginning.

Main topics and focus areas in all the sessions are the raw materials, innova-tions, documentation and market trends.

Session 2 and 3 are parallel sessions. Presentations will be given by invited speakers from industry and R & D institutions.

There will be a poster session and the best will be rewarded.The conference language is English.

Organisers:

In cooperation with:

MARINGFORUM

Sunday 19th September Welcome Reception at the Ski Museum in Holmenkollen

Monday 20th September Sigrun Bekkevold, RUBIN Opening and welcomeMinister of Fisheries and Coastal Affairs Lisbeth Berg Hansen Political goals and challenges

Session 1: Setting the Marine Ingredient Scene Robert Wahren, Core Competence AB Industrial status for marine ingredients – market trends and success factorsAlbert Tacon, University of Las Palmas Food from our oceans: raw material availability and oppor-tunities for marine feed ingredients – a global overview Speaker to become: Claims regulations and novel

Parallell session 2A: Proteins and peptides; the new megatrend

Hordur Kristinsson, Matis Marine hydrolysates – products and potentialsBjørn Skjævestad, Altavida ASMarket trends in marine nutrition- and health products in the USAxel Boettcher, Givaudan SAPerspectives for use of marine ingredients in the flavour industryMichael Doolan, Complete Filtration Resources, Inc. Recovery of added value protein fractionsAndré Marette, Laval University Quebeq The effect of fish proteins and peptides on type 2 diabetes and related metabolic disordersBjørn Liaset, National Institute of Nutrition and Seafood Modulation of bile acid metabolism in the prevention of obesity related diseases – a novel mechanism for dietary FPHRolf Berge/ Kjartan Sandnes, Marine Bioproducts AS Tailor-making and documenting marine bioactive peptidesEdel Elvevoll, University of Tromsø Marine Bioactive Peptides from digestion and their rela-tion to cardiovascular markers

Parallell session 2B: Omega-3 oils and phospholipids Michael Crawford, London Metropolitan University The sustainability of human intelligence depends on the sustainability of Marine IngredientsAdam Ismail, GOED An overview of EPA/DHA omega-3 markets and innovation.Odd Ivar Lekang, Norwegian University of Life Sciences Sources for omega-3 oils, potentials and limitationsNils Hoem, Aker Biomarine AS Phospholipids from Antarctic Krill - their production, structural chemistry and areas of use.Ragnar Hovland, Pronova BioPharma ASA Marine ingredients in pharmaceutical products- barriers and opportunitiesIvar Storrø, SINTEF Fisheries and aquaculture ASPro-oxidants and anti-oxidants in oxidation of marine phos-pholipidsXuebing Xu, Aarhus University Process development for enzymatic upgrading of Omega-3 oilsCharlotte Jacobsen, Technical University of Denmark Oxidation stability in foods enriched with omega-3 fatty acidsBente Ruyter, Nofima ASRancid oils and potential health effects

Tuesday 21th SeptemberSession 3: Industrial presentations - TBC

Session 4: Other Marine Ingredients – new possibilities?

Dimitri Sclabos Katevas, Tharos LtdSouth American (Antarctic) Marine Ingredients. Processing, Supply and Demand OutlookNiels Henrik Norsker, Wageningen UniversityMicroalgae as ingredients in food and nutraceuticalsOtto Pulz, IGV Institut für Getreideverarbeitung GmbHIndustrial scale production of microalgae biomass for valuable substances Morten Sørli, Norwegian University of Life Sciences/ Kjell Vårum, NOBIPOL NTNU The Many Faces and Applications of ChitosanEinar Lied, Nutrimarine Life Sciences AS Topics: Nucleotides. TBCKurt Draget, NOBIPOL NTNU Physical properties of gelatins from marine cold water fish species as function of extraction conditions

Preliminary Programme

Contact information:Internet: www.marineingredients2010.netFor general inquiry:E-mail: rubin@rubin.no, or jon.aulie@fhl.no