Saturday, 24 November 2012

the food of our food and the health research

For the production of food, we need feeds (animal feeds and fish feeds). For the sustainable production of feeds and , thus, food, the biggest challenge is to create sustainable procedures to allow the current and future generations to have unlimited access to food. This challenge is a demanding one: we need to improve our food chain management practices using a more holistic approach (i.e. could the by-products of one industry be used as raw ingredients in another one?).
The idea is simple: to turn by-products into a useful product as food and nutrients for aquatic organisms; we can, thus, reap the dual benefits of reduced pollution and sustainable productivity.

In our quest for the sustainable production fish, we have focused on the benefits of using olive pomace and the nutritional value of fish. Fish polar lipids can retard atherosclerosis...We now work on the nutritional assessment in humans (by carrying out a dietary intervention) of fish that have been fed with olive pomace enriched fish feed.
Our short-term target is to create a novel sea bream carrying health claims increased cardioprotective properties using the guidelines of EFSA.


On the other hand, let's not forget that...
 
Health and healthcare are highly valued in all societies. In Europe we collectively spend about 10 per cent of our GDP - or €2,730 per person, per annum, on healthcare.

Health research and health researchers are also highly esteemed. However, in Europe we spend only about €40 per person, per year, across the broad field of biomedical and health research. To put this in context, spending per capita on alcohol and tobacco is about 20-fold higher.
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The future looks very challenging not only in terms of biochemistry / biomedical research but also for applications in the production of feeds and food that would provide consumers with sustainable, affordable and healthy food. 



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