In this report the results of work on development of new and innovative ready to use seafood products using a revolutionary technology, 3D food printing, are described. The aim of the work was to develop quality, safe and stable ready-to-use seafood products for 3D food printers and additional applications from low value byproducts. Key results included: (a) development of 3D printed seafood formulations, including parameters to make quality product (b) ready to use base formulations for 3D food print cartridge applications (c) showcase recipes and designs for introductions of 3D food printing and seafood to future end users (d) course/ educational material to educate people in the use of 3D printing of underutilized seafood sources. The outcome of this work can be applied to further research areas such as how new innovative processing and preparation appliances can be adapted to complex raw materials like byproducts from seafoods. The findings can as well be applied in HORECA environments where appealing and nutritious custom-made 3D printed portions and dishes can be created from low value byproduct seafood raw materials. The methods and procedures developed and the learning from the work can be applied to other complex raw materials and new innovative emerging food raw materials (e.g. algae, single cell protein, insects etc) to make consumer friendly products in a format that is appealing to consumers. _____ �� ��essari sk��rslu er l��st ni��urst����um vinnu vi�� ��r��un n��rra sj��varafur��a me�� byltingarkenndri t��kni, ��r��v��ddar matv��laprentun. Markmi��i�� var a�� ��r��a n��jar og frumlegar sj��varafur��ir ��r ver��litlu aukahr��efni til notkunar �� 3D matv��laprenturum. Helstu ni��urst����ur voru: (a) ��r��un �� uppskriftum og ferlum til a�� ��r��v��ddarprenta mismunandi sj��varfang (b) tilb��nar grunnform��lur fyrir 3D prenthylki (c) s��ningaruppskriftir og h��nnun til a�� kynna ��r��v��ddarprentun og sj��varfang fyrir framt����arnotendum (d) n��msefni / fr����sluefni til a�� fr����a f��lk um notkun ��r��v��ddarprentunar �� vann��ttum sj��varafur��um. Ni��urst����ur ��essarar vinnu er h��gt a�� n��ta �� frekari ranns��knir svo sem hvernig h��gt er a�� a��laga n��ja t��kni a�� fl��knum hr��efnum eins og aukaafur��um ��r sj��varfangi. Ni��urst����urnar geta einnig veri�� nota��ar �� veitingarekstri ��ar sem h��gt er a�� b��a til a��la��andi og n��ringarg����a s��rsm����a��a 3D prenta��a skammta og r��tti ��r ver��litlum sj��varafur��um. ���� er h��gt a�� yfirf��ra a��fer��irnar sem voru ��r��a��ar �� verkefninu �� ��nnur fl��kin og/e��a n��st��rleg hr��efni (t.d. ����runga, einfrumupr��tein, skord��r osfrv.) til a�� ��tb��a neytendav��nar v��rur �� formi sem h��f��ar til neytenda. Funding: T��kni��r��unarsj����ur & AVS
