Poster Competition Sponsored by IAFI

We are excited to announce that a IAFI Sponsored Poster Competition will be held on Monday, September 11th. Judges will view the posters at lunch time, between 12.20 and 13.20.

  • Prizes will be given out for first ($500 USD), second ($300 USD), and third place ($200 USD) winners.
  • The judging scheme will be based on the following criteria: layout and design, technical competency, content accuracy, innovation, and poster mechanics.
  • The poster competition will be held in the Hörpuhorn space in the Harpa Conference Center.
  • Registered participants with accepted poster abstracts can participate.

We look forward to seeing you at the WSC 2017 and check back for IAFI WSC 2017 Poster Competition updates and other WSC 2017 news.

GUIDELINES FOR POSTERS

To participate in the poster session and competition, your abstract was submitted and formally accepted through the World Seafood Congress team. Additionally, to confirm your place as a poster presenter, registration is required. Please register at  https://www.wsc2017.com/registration.

Please ensure that you have provided your name, title, and organization. Poster titles and authors will be listed on the WSC 2017 website, www.wsc2017.com.

  • The posters should be printed out for display in A0 portrait format using your template. Please ensure that the poster is in English.
  • It is the responsibility of the poster participant to print and display the poster in the Hörpuhorn space in the Harpa Conference Center the night before or morning of September 11th before the conference commences. Set-up and take-down poster times will be confirmed on the website, so please check back on the site for poster instruction updates and WSC 2017 news. Your poster spot will be designated.
  • Posters can be set up on Monday, September 11th between 7:30 and 8:30 am. Posters will be graded during lunch September 11th and 12th.
  • Posters should be taken down on Wednesday, September 13th, after the conference has come to an end at 12:30.
  • Participants should be by their posters during lunch for the IAFI judging and to answer questions from the public.
  • Winners will be announced on Tuesday, September 12that the Seafood Cultures and Champagne event.

For poster questions, please email the WSC 2017 team at posters_wsc2017@matis.is.

We are looking forward to seeing you in Iceland and may the best poster win!

List of presenters and presentations:

Name of PresenterTitle of PresentationOrganizationNumber
Andrea Pásara Polack (Lima, Peru)boVEDA, a mobile app helping Peru’s seafood consumers stay informed and choose wiselyPro Delphinus2
Andrea Pásara Polack (Lima, Peru)Increasing sustainability using traceability technologies Pro Delphinus1
Anisio Fernandes Oliveira Évora (Cape Verde)Bioeconomic analysis of the fisheries in cape verde study case: industrial pelagics fisheriesNational Institute for Fisheries Development Cape Verde15
Anne-Belinda Bjerre (Denmark)Biorefinery potential of brown seaweed Saccharina latissimaDanish Technological Institute(Teknologisk Institut)5
Dr. Clare Winkel (Australia)Chain, Food Fraud, Practical methods to assess your raw materialIntegrity Compliance3
Dario Ingi Di Rienzo (Italy/Iceland)The potential of geothermal energy use in food and agricultureUniversity of Iceland45
Dileepa De Croos (Sri Lanka)Creating value from all biomass: calcium contents of the discarded blue swimming crab shells in norther Sri Lanka.Department of Aquaculture and Fisheries, Wayamba University of Sri Lanka, Sri Lanka47
Elísa Viðarsdóttir (Iceland)The Golden HeadMatís46
Esther N. Fondo (Kenya) The consequences of overfishing predators from different trophic levels Kenya Marine and Fisheries Research Institute, Mombasa, Kenya25
Esther N. Fondo (Kenya)The potential effects of banning discards on ecosystem dynamicsKenya Marine and Fisheries Research Institute, Mombasa, Kenya43
Francis Murray (U.K.)Oysters, mangroves & Ebola! Problem-framing in a data-deficient development context in Sierra Leone; ´Sherbro Oyster Project´University of Sterling, Institute of Aquaculture26
Ghorban Zare Gashti (Iran)Development of Fish Pâté Made from Kilka (Clupeonella Cultriventris) and Silver Carp (Hypophthalmichthys Molitrix) MincesIranian Fisheries Science Research Institute6
Guðmundur Oli Hreggviðsson (Iceland)Marine beta-oligosaccharides for functional food applicationsMatís7
Guro Møen Tveit (Norway)The quality of gillnetted cod – the effects of hauling procedure and net material.SINTEF29
Hannah AntwiPost harvest improvement in small scale fisheries in GhanaCentral and Western Fishmongers Improvement  Association (CEWEFIA)37
Hayford Agbekpornu (Ghana)Role of women in seafood industry in Ghana, the challenges and way forwardFreshwater Fisheries Research Centre, Wuxi Fisheries College, Nanjing Agricultural University, China27
Huynh Nguyen Duy Bao (Vietnam)Extending shelf-life of round scad stored on ice by the extracts of shallot and garlic bulbsNha Trang University42
Ingrid Undeland (Sweden)Development of protein ingredients from Swedish fish filleting rest raw materialsChalmers University of Technology41
Ingrid Undeland (Sweden)Oxidation of different marine oils during in vitro gastrointestinal digestion Chalmers University of Technology40
Irja Sunde Roiha (Norway)Quality & safety of frozen-thawed Atlantic cod (Gadus morhua) fillets during chilled storageNational Institute of Nutrition and Seafood Research (NIFES)30
Joseph K Nyaundi (Kenya)Concentrations and human health risk assessment of organochlorine pesticides residues in water and fish in Nyanza Gulf, Lake Victoria (East Africa)Kenya Marine and Fisheries Research Institute31
Justine Delettre (France)Mr. Goodfish, a Sustainable Seafood Consumption Programme for AquacultureMr.Goodfish; Nausicaá, Centre National de la Mer, Boulogne sur Mer14
K H M Lalith Amaralal (Sri Lanka)Daily routine activities of fishers’ wives and its implication on fisheries industry in Sri LankaNational Aquatic Resources Research and Development Agency (NARA)28
Katherine Flynn (France)The European Association for Food Safety, SAFE consortium keeps (sea)food safety on the agendaSAFE consortium38
Luis Taboada Antelo (Spain)Searching for innovative technologies for efficient fisheries monitoringMarine Research Institute IIM-CSIC23
MAI Thi Tuyet Nga (Vietnam)Application of temperature history to estimate and/or monitor the quality and shelf life of fresh Tra catfish (Pangasius hypophthalmus) fillets during cold chain logisticsNha Trang University33
Margaret Masette (Uganda)By-catch variations in Mukene (Rastrineobola argentea) fishery in Ugandan portion of Lake Victoria: Case of management flaws or climatic variability?National Agricultural Research Laboratories 44
Maria Hayes (Ireland)Glycine betaine and DMSP seaweed-ingredients and applications as feed and food Teagasc Food Research Centre8
Maria Manuel Gil (Portugal)Seaweed and tuna skin gelatin-based sustainable coatings for raw tuna preservation.Instituto Politécnico de Leiria9
Maria Manuel Gil (Portugal)Seaweeds: a key ingredient for salt replacement in processed foods – the case of vegetables soup. Instituto Politécnico de Leiria10
Murad Mufty (Bangladesh)Fish Marketing System in Southern Bangladesh: Recommendations for Efficient MarketingDepartment of Fisheries of Bangladesh24
Mutiat Motolani Salaudeen (Nigeria)Microbial activities of smoked catfish (Clarias gariepinus): Impact of smoking techniques and storage conditionsNigerian Institute for Oceanography and Marine Research35
Mutiat Motolani Salaudeen (Nigera)Quality changes of dried cod (Gadus morhua) heads during storageNigerian Institute for Oceanography and Marine Research34
Nguyen Van Minh (Vietnam)Changes in quality of fresh Nile tilapia (Oreochromis niloticus) fillets during storage as influenced by temperature and packaging method Nha Trang University36
Rosa Chapela (Spain)The creation of shared value by exploiting synergies of marketing tools in
Seafood
CETMAR19
Rosa Chapela (Spain)The PrimeFish project, developing an innovative toolbox to strengthen the European seafoodCETMAR, Primefish20
Rósa Jónsdóttir (Iceland)Preliminary results from PROMAC – Energy efficient Processing of Macroalgae in blue-green value chainsMatís11
Ruben Aldaco (Spain)Sustainability assessment of European anchovey in Cantabria using life cycle assessment (LCA)Universidad de Cantabria21
Ruben Aldaco (Spain)Towards the sustainable management of fisheries: eco-efficiency analysis of Cantabrian purse seining fleet using LCA+DEA methodUniversidad de Cantabria22
Samuel E. Tinyiro (Uganda)Effect of packaging methods on the storage stability of dried capelin in temperature and humidity conditions of UgandaFood Biosciences and Agribusiness Research Programme, National Agricultural Research Laboratories, Uganda32
Sian Egerton (Ireland)Valorisation potential of blue whiting protein as a food ingredientTeagasc Food Research Centre, University College Cork12
Simon Mardle (UK); Bertrand Le Gallic (France)Innovative strategies in the value chain for coastal scallops in France and UKFishor Ltd. ; UMR AMURE, University of Brest16
Susana Mendes (Portugal)Sea bread: Functional bread enriched with bivalves flourInstituto Politécnico de Leiria13
Susanne Lindegarth (Sweden)Testsite AKVAMARIN – Centre for innovation in aquaculture and marine biomass use in west SwedenCentre for Sea and Society, University of Gothenburg4
Thong Tien Nguyen (Vietnam / Denmark)Pangasius industry of Vietnam-Overview on challenges and development strategiesNha Trang University, Vietnam & The University of Southern Denmark17
Thong Tien Nguyen (Vietnam / Denmark)Using choice experiments to develop decision support system-results of PrimeFish projectNha Trang University, Vietnam & The University of Southern Denmark18
Xinshan Liu (China)Review of Chinese Laws on Seafood SafetyDalian Ocean University39