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.