{"id":23240,"date":"2023-10-27T12:24:15","date_gmt":"2023-10-27T10:24:15","guid":{"rendered":"https:\/\/www.caisialpesca.it\/demo\/workshop-enhancement-of-campania-fishing-products\/"},"modified":"2024-01-02T11:34:05","modified_gmt":"2024-01-02T10:34:05","slug":"workshop-enhancement-of-campania-fishing-products","status":"publish","type":"post","link":"https:\/\/caisial.unina.it\/en\/workshop-enhancement-of-campania-fishing-products\/","title":{"rendered":"WORKSHOP \u201cValorization of Campania fishing products\u201d"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"23240\" class=\"elementor elementor-23240 elementor-22242\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d5500ad e-flex e-con-boxed e-con e-parent\" data-id=\"d5500ad\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;boxed&quot;}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a43964d elementor-widget elementor-widget-heading\" data-id=\"a43964d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.18.0 - 20-12-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">Workshop\nENHANCEMENT OF CAMPANIA FISHING PRODUCTS\nFEAMP 2014\/2020 MISURA 1.26 \u00abINNOVAZIONE\u00bb<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-223abea e-flex e-con-boxed e-con e-parent\" data-id=\"223abea\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;boxed&quot;}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-242562b8 elementor-widget elementor-widget-text-editor\" data-id=\"242562b8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.18.0 - 20-12-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f8d9151 e-flex e-con-boxed e-con e-parent\" data-id=\"f8d9151\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;boxed&quot;}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-394e71d e-con-full e-flex e-con e-child\" data-id=\"394e71d\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9170cbf elementor-widget elementor-widget-text-editor\" data-id=\"9170cbf\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>October 27, 2023<br \/>Yesterday morning, in the splendid setting of the Chinese room at the Reggia di Portici, the workshop entitled &#8220;Enhancement of Campania fishing products&#8221; was held, promoted by the University Center for Innovation and Development of the University&#8217;s Food Industry of the studies of Naples Federico II with the participation of the Department of Agriculture and the Experimental Zooprophylactic Institute of Southern Italy. <span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight ); text-align: var(--text-align); background-color: var(--base-2);\">The course was created as part of the dissemination initiatives and for the presentation of the results of the project of the same name financed by the Campania Region, drawing on EMFF 2014\/2020 Mis funds. 1.26 \u201cinnovation\u201d. The event, developed in two distinct sessions, had as its key theme the evaluation of the quality of fresh fish products in the particular context of Campania fishing for better valorisation of the supply chain.<\/span><\/p>\n<p><span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight ); text-align: var(--text-align); background-color: var(--base-2);\">During the first session of the workshop, numerous speakers from different disciplines gave their contribution in relation to the biochemistry and microbiology of fresh product degradation, legislative aspects and the role of food technologies in improving refrigerated storage time and sensory analyses. on the catch.<\/span><\/p>\n<\/p>\n<p>The work was opened by prof. Paolo Masi, scientific manager of the project and Director of the CAISIAL Centre, who illustrated the objectives of the project, also focusing attention on the potential of modern food technologies for a relaunch of the sector in the Campania region.<\/p>\n<p>Dr. Federico Capuano, Director of the Food Inspection Department at IZSM in Portici, illustrated the institute&#8217;s activities in relation to the safety of Campania fish products and Dr. Fabio Di Nocera, head of the Ichthyopathology unit, showed the results of a study conducted by the IZSM on the microbial degradation shelf-life of trawling products.<br \/>The professors Prospero di Pierro and Silvana Cavella respectively reported on the biochemical and physical techniques to evaluate the state of degradation of fish products. The professors Elena Torrieri and Rossella Di Monaco showed the role of innovative shelf-life extension technologies and sensory sciences respectively and prof. Francesco Aversano spoke on the topic of Food Law.<\/p>\n<\/p>\n<p>In the second session of the workshop, young researchers from the University&#8217;s CAISIAL Center presented the results of their scientific activities. In particular, Dr. Giovanni Fiorile showed how the use of static waves can help in extending the shelf-life of fresh refrigerated anchovies while Dr. Giacomo Castiello showed results of refrigerated vital conservation experiments of the lupine clam under vacuum conditions and using static electric fields. Dr. Nunzio Velleca has instead studied various technologies applicable in the prevention of melanosis (blackening of the carapace) of shrimp such as active edible coatings, ozone and static electric fields while Dr. Davide Bevilacqua gave a report on the potential of a spectroscopic evaluation technique (FT-NIR) for evaluating the freshness of bluefin tuna fillets.<\/p>\n<\/p>\n<p>Finally, Dr. Antonio Luca Langellotti presented a preview of a manual on the quality of fresh fish products from Campania intended for supply chain operators.<\/p>\n<\/p>\n<p>The event was an effective moment of discussion and in-depth analysis of the problems of the fresh fish supply chain in Campania and provided numerous stimuli for the contribution that research and technological transfer can have on practice.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-84b0668 e-con-full e-flex e-con e-child\" data-id=\"84b0668\" 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data-id=\"5e96061\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2410-scaled-1-1024x683.jpg\" class=\"attachment-large size-large wp-image-21992\" alt=\"\" srcset=\"https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2410-scaled-1-1024x683.jpg 1024w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2410-scaled-1-300x200.jpg 300w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2410-scaled-1-768x512.jpg 768w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2410-scaled-1-1536x1024.jpg 1536w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2410-scaled-1-2048x1366.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" 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https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2347-scaled-1-300x200.jpg 300w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2347-scaled-1-768x512.jpg 768w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2347-scaled-1-1536x1024.jpg 1536w, https:\/\/caisial.unina.it\/wp-content\/uploads\/2023\/12\/DSC_2347-scaled-1-2048x1366.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>VALORISATION OF CAMPANIA FISHING PRODUCTS<br \/>\nProgetto FEAMP 2014\/2020 1.26 \u00abINNOVAZIONE\u00bb<br \/>\nOctober 26, 2023<br \/>\nUniversit\u00e0 degli Studi di Napoli \u00abFederico II\u00bb<br \/>\nVia Universit\u00e0 100 \u2013 Reggia di Portici- Sala Cinese<br \/>\n80055 Portici (NA)<\/p>\n","protected":false},"author":6,"featured_media":23001,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_canvas","format":"standard","meta":{"footnotes":""},"categories":[1,48],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WORKSHOP \u201cValorization of Campania fishing products\u201d - Caisial - Innovazione in campo alimentare<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caisial.unina.it\/en\/workshop-enhancement-of-campania-fishing-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WORKSHOP \u201cValorization of Campania fishing products\u201d - Caisial - Innovazione in campo alimentare\" \/>\n<meta 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