September 25th, 11  to 12 a.m.

Benefits of deepchill ice slurry technology for efficient cooling and preservation of seafood

Résumé : “Effective and rapid seafood preservation is an important concern for seafood processors. With better seafood cooling and preservation comes higher quality to consumers and higher premium to farmers. The use of flake ice, refrigerated sea water (RSW) or tube ice offers cooling that is fairly laborious, does not provide effective cooling below subzero temperatures, and involves quality issues. In addition, handling of any form of crushed ice needs manual intervention thereby increasing the risk of contamination Recent introduction of ice slurry technology is able to address these concerns. As a true variable state ice slurry, it is pump able and the amount of crystals in the slurry can be varied depending on heat transfer requirement. This paper presents the advantages for cooling and preservation of seafood using DeepChill ice slurry technology. It must be noted that ice DeepChill is effective for salmon, cod, red fish, tilapia, seabass, shellfish and many other species.”

Speaker : Vladimir Goldstein, Founder & President of Sunwell Group, and originator of slurry ice technology. Since 1978, he has been involved in applying the slurry ice technology in various industries including seafood. For the past 40 years, Mr. Goldstein has worked with numerous fisheries, aquafarms and processors to integrate the DeepChilling technology with their operations.

September 25th, 1:30  to 2:30 p.m.

Fighting for a ‘BLUE REVOLUTION’: How Ocean Wise is Rebranding Aquaculture

Résumé : Resources from the world’s oceans are not as unlimited as we once thought. To meet the continuing demand for seafood, we must relieve pressure on wild fish stocks. If done sustainably, The “Blue Revolution,” the moniker under which aquaculture presents itself, could meet the demand for fish for present and future generations without causing widespread degradation of the environment. Unfortunately, fish farming is an issue of emerging public concern in Canada.

Speakers:

Kayla Menu-Courey
Coordonnatrice du programme Ocean Wise Seafood

Clément Roy
Co-propriétaire de la Ferme piscicole les Bobines

September 25th, 3:30  to 4:30 p.m.

Consumers are asking: How will you help me achieve a healthy and sustainable lifestyle?

September 26th, 10  to 11 a.m.

What is the impact of genetic engineering on the seafood market?

Résumé : The world’s first commercialized genetically engineered (genetically modified or GM) animal is a fast-growing Atlantic salmon, now on the market in Canada. What are the promises and perils of using genetic engineering in aquaculture? Is the consumer controversy over this technology widespread or marginal; is it fleeting or enduring? Join us to discuss how consumers are reacting to the world’s first GM fish and if this matters for your business.

Goals :

1. To provide some basic information about the GM salmon; labelling and
   seafood certifications; and consumer perceptions of GM foods
2. To discuss the current and possible future consumer reaction to GM
   salmon
3. To discuss the potential impacts of the consumer reaction to GM
   salmon, on the salmon and seafood market

Speakers:

Frantz Perrot, Quality Control Manager Lagoon Seafood
Kathleen Allen, North America Commercial Coordinator, Aquaculture Stewardship Council (ASC) )
Lucy Sharratt Coordinator,  Canadian Biotechnology Action Network
Thibault Rehn, Coordinator, Vigilance OGM.

September 26th, 1:30  to 2:30 p.m.

Driving innovation and increasing your bottom line