We are looking for alternatives to cover the increasing demand for fish and aquaculture products

NEW SPECIES

  • METABOLISM, DIGESTION AND ASSIMILATION OF NEW DIETS: Use of fish by-products.
  • ONSHORE FISH FARMING: Aquaculture species RAS fattening technologies.

PRODUCTION SYSTEMS

  • ONSHORE PRODUCTION SYSTEMS: RAS system optimisation; Sludge treatment system design; Energy audit for aquaculture systems/plants.
  • OFFSHORE PRODUCTION SYSTEMS: Offshore farming technology design; Offshore bivalve mollusc farming operations.
  • BUSINESS DEVELOPMENT: Business models, business plans and market study definition for public-private agents.

ENVIRONMENTAL MANAGEMENT

  • SPATIAL PLANNING & AQUACULTURE ACTIVITY REGULATION: Regulatory advice, site selection and ICZM.
  • ENVIRONMENTAL IMPACT ASSESSMENT STUDIES.
  • HYDRODYNAMIC STUDIES AND MARINE CARTOGRAPHY: Ocean and installation surveillance and monitoring;  Seabed characterisation; Discharge follow-up.
  • TECHNICAL AQUACULTURE CERTIFICATION AND STANDARDS (ISO, AENOR, etc.).
  • LOAD CAPACITY STUDIES IN COASTAL AREAS.

NEW FOODS

  • FOOD WITH NUTRITIONAL AND HEALTHY PROPERTIES: New products; Quality and organoleptic properties and nutritional assessment; Design and development of strategies for functional food production; Profile improvement.
  • FOOD DESIGN: Development of new products, formats and doses; Products with balanced nutrient profiles; New textures; Restructured products; Ready (gourmet) meals.
  • SENSORY ASSESSMENT AND CONSUMERS: Analysis of consumer acceptance of new products; Consumption awareness-raising and promotion plans .

NEW TECHNOLOGIES / PROCESSES

  • PRESERVATION AND DECONTAMINATION OF FOOD PRODUCTS: Technology to reduce biological and chemical hazards for food safety; Increased product shelf-life; Assessment of treatment impact on product properties.
  • TRANSFORMATION OF FOOD PRODUCTS: New process/technology development; New, intermediate and finished product generation; Physical-chemical, sensory, functionality and product safety assessment.
  • ONLINE FOOD PRODUCT MONITORING AND CLASSIFICATION: Development of handling, monitoring and automatic classification processes.

SUSTAINABILITY

  • NEW RAW MATERIAL SOURCES BASED ON FOOD BYPRODUCTS.
  • LIFE-CYCLE ANALYSIS.
  • ECO-EFFICIENT TECHNOLOGIES AND PRODUCTION: Water and energy saving; Improved productivity; Reduced losses, discharges and waste.
  • AQUACULTURE BY-PRODUCT VALORISATION: Value-added substances; New food ingredients and products; Feed meals; Pet food; New aquaculture feed materials; Biogas and bio-hydrogen.
  • INTEGRATED MANAGEMENT ALTERNATIVES FOR MASSIVE MORTALITY RATES.
  • IMPROVED ERGONOMICS AND OCCUPATIONAL SAFETY.

FOOD SAFETY

  • SAFETY AND EFFECTIVENESS OF FOOD COMPONENTS IN FODDER: Anti-oxidant and anti-inflammatory assessment of functional feed components; Gnotobiotic models on molecular interaction at microbiota level (probiotics, pathogenic agents); Immunological studies in species through addition of lipopolysaccharides, peptides, prebiotics, probiotics, etc.; Bacteriophage technology development to minimise the risk of disease.
  • AQUACULTURAL FOOD SHELF-LIFE ESTIMATE.
  • TRACEABILITY OF AQUACULTURE SPECIES.