The aim of this network is to establish basic physiological and biochemical knowledge about fish cells and tissues under stress (salt stress and stress from anoxia) with special focus on enzymes and processes of importance for food quality.
A major Ph.D. course “Fish muscle physiology and biochemistry” has been established and was held last time in 2005. This course which is no longer supported by Fishnet is now a permanent PhD course. The course is reduced somehow compared to the course that was developed under Fishnet “Fish Physiology and biochemistry “ and is called "Physical and biochemical methods for analysis of fish as food". It is given every November.
The Head of FIBP is Else Kay Hoffmann (Reader in Biochemistry), University of Copenhagen,
e-mail:
You can find more information under the following pages: