Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

These proceedings contain the manuscripts from the Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood held in Anchorage, the United States of America from 10 to 13 May 2010. The University of Alaska organized the meeting in collaboration with the FAO Fisheries and Aquaculture Department. The congress reviewed developments related to: • international seafood trade; • consumer trends, consumption and health benefits; • regulations for market access in international trade; • recent trends in certification in the seafood sector; • value-added products and new technologies; • packaging; • seafood quality and safety; • education at college/university level; • economics; and • fishmeal and fish oil. The meeting included a range of views regarding the opportunities and the recent developments in sustainable, innovative and healthy seafood. These included thoughts from government officials, business representatives and academia and highlighted that the seafood industry is in a position to take advantage of the many positive aspects that consumption of seafood offers to consumers, while recognizing that there are still challenges ahead to realize fully the potential that seafood can achieve in international and national trade and in meeting consumer expectations. Ryder, J.; Ababouch, L.; Balaban, M. Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood. FAO/The University of Alaska. 10–13 May 2010, Anchorage, the United States of America. FAO Fisheries and Aquaculture Proceedings. No. 22. Rome, FAO. 2012. 238 pp.