Characterise feed raw materials, including alternative protein sources, and formulated feeds for sea bream from aquaculture. Evaluate the effect of feeding these feeds throughout the entire life cycle on the nutritional, functional and sensory quality of sea bream. This includes identifying bioactive compounds and possible contaminants in the edible portions and viscera.
Design new products transformed from different species (shrimp and sea bream) through co-creative tools and implement the selected products with a healthy, sustainable and nutritious purpose. Characterise and evaluate the shelf life and perception of the formulated products.
Assess consumers’ perception of the quality and sustainability of aquaculture. Conduct workshops and dissemination days for society.
Develop surface treatments that contribute to the sanitisation/disinfection of food contact surfaces in fish processing rooms.
To develop fast and low-cost detection methods for contaminants in fishery products based on photonic nanosensors.