About IIM

The Institute of Marine Research (IIM-CSIC) is one of the main marine research centers in the Iberian Peninsula. Looking at the Atlantic from Vigo, a city with a strong connection with the sea, the IIM-CSIC faces the challenge of increasing our knowledge about the ocean, from its physical characteristics to the food we take from it and the processes that bind the whole system together.

See more
Research

Research is at the core of the Institute of Marine Research's work. Working along 3 Core Research Themes, which intertwine and connect to each other, the researchers and technicians at the IIM-CSIC look for answers within 9 different research lines.

See more
Innovation

While our research provides us with new knowledge about our sea and shores, at the Institute of Marine Research we are committed to go a step further, creating new collaborations with the industry and other economic activities, be they already 'established' industries, such as fisheries or aquaculture, or 'emerging' ones, such as ocean observation.

See more
Society

Science is not complete until it is shared with society. As a public research institution, the IIM understands that its commitment is with society, fostering a two-way relationship with its surrounding community and an open perspective on science.

See more
Work & Study

Marine scientists, lab technicians, biologists, chemists and engineers, but also economists, lawyers or communicators (both working and in training) contribute to the interdisciplinary nature of our center. With more than 200 employees, the IIM-CSIC is a large community of people who work together for the sake of science, knowledge and sustainability.

See more
News & Events

Do you want to be aware of the latest at the IIM? The Institute has a whole team involved in communication & outreach, sharing all news that arise and organizing events to reach all sectors of society: from other peers working in science to children in schools or our neighbors from Vigo.

See more
Biological Systems and Process

Nutrition and Human Health

Seafood is a key component of a healthy diet. The generally high nutritional quality of seafood is not only associated with protein contribution, but also largely relates to its content of PUFAs, particularly omega-3 fatty acids, as well as to a range of essential micronutrients.

Fish intake has been associated with reduced risk of cardiovascular disease. There is also some evidence that fish consumption is related to reduced risks of type-2 diabetes, impaired cognitive function and neurodevelopmental alterations in the fetus and in young children. The growing awareness of the relationship between health and diet, together with  advances in food analytics, nutrition-based diseases and -omic tools, have given rise to a new demand from consumers: personalized or precision nutrition products for target audiences.

However, nutrient contents differ depending on how seafood is produced, processed, prepared and consumed. Nutritional value is highly variable and depends on the species, the season and the product's origin. Although fish meals are being continuously improved, farmed fish usually show poorer nutritional profiles than wild fish because of differences in their diet.  Nutritional quality is also affected by post-harvest handling, processing, transport and packaging. Conservation techniques also influence the preservation of their original nutritional value. Traceability becomes again crucial to guarantee product quality and avoid food fraud.

While the nutritional value of fish is well recognized, there are also some concerns related to its consumption, such as the increasing appearance of seafood allergies and intolerances, as well as indirect risks related to emerging contaminants or the development of antimicrobial resistances.

The IIM-CSIC has a long experience in developing innovations together with the food industry to advance on all these challenges. You can read about all our capabilities and associated services below.

Research groups

Capabilities

Services

Active projects