Norwegian Seafood Council organizes a seminar on salmon food safety and sustainability in Hong Kong on September 21st.
This is NSC’s first seminar on food safety and sustainability of Norwegian salmon in Hong Kong. The purpose of the seminar is to share basic information of food safety and sustainability with local importers, distributors, grocery and food service. It will also be possible for Norwegian exporters to participate.
Seminar venue: Tianshan and Lushan Room (Level 5), Island Shangri-La Hotel.
|
17:00 |
Opening |
Sigmund Bjørgo, Director of the Norwegian Seafood Council in China and Hong Kong |
|
17:05 |
Welcome remarks |
The Royal Norwegian Embassy in Beijing |
|
17:10 |
Market situation of salmon in Hong Kong. How has media influenced the market? |
Sigmund Bjørgo, Director of the Norwegian Seafood Council in China and Hong Kong |
|
17:30 |
Food safety of Norwegian salmon. The latest research findings on substances in Norwegian salmon. |
Arne Levsen (PhD), Senior Scientist, National Institute of Nutrition and Seafood Research (NIFES). More information about NIFES |
|
18:10 |
What does the salmon eat? How does it affect the salmon? |
Marit Husa, Communication Manager, Skretting. More information about Skretting |
|
18:40 |
Questions from the audience |
|
|
18:50 |
Wrap up and closing remarks |
Sigmund Bjørgo, Director of the Norwegian Seafood Council in China and Hong Kong |
|
19:00 |
Reception and welcome drinks |
|
|
19:30 |
Dinner |
|
For registration to the seminar and dinner, please send an email to Savindar Xie: sx@seafood.no by September 15th.