THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

SemwangaACKNOWLEDGEMENTSI extend my gratitude to UNU-FTP directors (Dr. Tumi Tómasson, Þór Ásgeirsson) andSigríður Kr. Ingvarsdóttir for the training invitation and continued guidance during thetraining.I thank HB Grandi hf (Reykjavik, Iceland) for their generous supply of redfish fillets as wellas their financial support for sensory analysis. Eskja hf (Hafnarfjörður, Iceland) is alsoacknowledged for allowing access to their CBC cooler.I greatly thank my supervisors Hélène Liette Lauzon, Björn Margeirsson, Sigurjón Arasonand not forgetting María Guðjónsdóttir.Further, I am indebted for the invaluable assistance by a group of specialists at Matís duringthe project work, like Páll Steinþórsson (Microbiology), Eyjólfur Reynisson, Árni R.Rúnarsson and Nadine Knocke (qPCR analysis), Aðalheidur Ólafsdóttir (Sensory analysis)and the sensory panel team as well as the staff from the chemistry lab (Ingibjörg RósaÞorvaldsdóttir, Alicja Obuchowska, Helgi Sigurjónsson, Svanhildur Hauksdóttir).Last but not least, great support by Eis Purwaamidjaja during the experimental preparationand sampling was appreciated.UNU-Fisheries Training Programme29