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Innovative sustainable solutions for improving the safety and dietary properties of seafood


manzelli, paolo


Research Papers


Biology / Medicine



Date Published:

January 24, 2017




Fisheries science, Seafood economy,Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation, Nutrition, Dietetics


Almost half of all seafood consumed globally is sourced from aquaculture and this trend is still on the increase. This could be attributed to consumers becoming more socially and ecologically conscious, steering away from seafood sourced using approaches that have led to the over-exploitation of natural populations. In fact, the increasing demand for seafood sourced from aquaculture industries means it is currently the fastest growing animal-sourced food industry, and thus, a major source of all proteins, vitamins and micro-elements required for a balanced human diet. Despite being the biggest importer of fish, seafood and other aquaculture products seafood markets in the world, European aquaculture production levels lag far behind the rest of the world. The EAT-BLUE project will implement a multi-directional and multi-disciplinary approach to improving and increasing European aquaculture activities including 1) extensive analysis of the current state of aquaculture policies and regulations within the EU; 2) optimised composition of the feed utilised in fish farming with focus on microalgae as the raw material; 3) exploring the use of probiotics in aquaculture with the aim of increasing nutrient uptake and reduction of disease in the fish which will increase growth performance of farmed fish, reducing the production cost per unit and improving the well-being of the fish; ...

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