Innovation Capabilities & Products

Monitoring temporal and spatial distribution of species, abundance and biomass from several taxa using different techniques such as e-DNA, pigment characterization, flow cytometry, acoustic telemetry, images collected from remote observation systems (i.e. drones, etc.) or classic taxonomic identification.  

Generation of stable zebrafish mutant and transgenic lines to use as model systems to study fish and human diseases.

Evaluation of viability and shelf life duration of seafood products. Development and ad-hoc adaptation of innovative food packaging systems (modified atmospheres, etc.) to improve quality, ensure safety and extend shelf life of fishery and aquaculture products.

Use of acoustic tags and biotelemetry techniques to monitor fish behavior and assess the survival of fisheries by-catch.

SSm GO is a Matlab toolbox with several global optimization algorithms for nonlinear optimization problems (NLPs and MINLPs) based on Scatter Search.

More information here.

Technical assistance in sampling design and sensor selection for the collection of observational data on physical and biogeochemical processes in marine environments, as well as in data processing, modelling and interpretation.

Development of processes for the transformation of discards and seafood by-products into new raw materials (fish mince, fish oil, etc.) with added value for the generation of innovative processed food products (hamburgers, nuggets, etc.), ensuring traceability, nutritional value and safety in new value chains.

Matlab code to perform simulations and optimize packaging design using natural antimicrobials (carvacrol) for hake (Merluccius merluccius). In addition, different polymers are considered as possible active packaging materials.

More information here.

Design and development of seafood products for target consumers (elderly, young, diabetic, allergic to seafood, etc.) that guarantee specific nutritional requirements, safety and sustainability. Development of techniques (i.e. metabolomics, proteomics, genomics, lipidomics, etc.), using animal models and cell cultures, to characterize the response of a patient/consumer to diet and to design personalized nutrition treatments and products (i.e. nutraceutics, hypoallergenic fish products, immunostimulants, functional foods, etc).

Prospection of new bioactive compounds in marine organisms and food industry by-products, including characterization of their activity and validation of their application in different sectors (health, cosmetics, nutrition, etc.).