Project Partner

The Food Technology Department at the Central Fisheries Research Institute is at the forefront of advancing seafood processing technologies. Our expertise encompasses a broad spectrum of techniques, including traditional methods such as salting, marinating, smoking, drying, and canning, as well as pioneering research in novel preservation methods.

A key area of our innovation lies in the application of nanotechnology, particularly through the development of nanocomposite films. We are exploring the potential of edible films derived from proteins, which present a promising avenue for enhancing the shelf life and quality of fish products. Utilizing an electrospinning unit, we are experimenting with coating fish samples with these nanocomposite films, aiming to improve their preservation without compromising their natural qualities.

Our research extends to the comprehensive analysis of packaging materials produced by the electrospinning process. This includes evaluating their mechanical strength, hydrophilic and hydrophobic properties, morphological characteristics, and their antioxidant and antimicrobial effects. Additionally, we assess the biodegradation rate, water vapor permeability, and thermal stability of these materials, alongside conducting in vitro and model food experiments to ensure their efficacy and safety.

Another significant aspect of our work involves the sustainable utilization of by-products and waste from seafood processing. By employing ultrasound technology, we are able to extract valuable products such as protein isolates and hydrolysates. Our analytical methods encompass a wide range of functional and chemical quality assessments, ensuring the optimal use of these by-products in various applications.

In our pursuit of enhancing the value and sensory appeal of seafood, we are also investigating the use of natural antioxidants and antimicrobials, such as bay leaf, rosemary, and thyme, in the microencapsulation of anchovy oil through spray drying. This not only improves the product's shelf life but also its nutritional profile.

Furthermore, our department is dedicated to understanding and promoting seafood consumption within the country. Through our studies, we aim to gain insights into the current consumption patterns and preferences, and develop strategies to encourage a healthier and more sustainable dietary choice among the population.

Our collaborative efforts with the private sector are ongoing, with the objective of transferring our research findings and technological advancements to enhance the seafood industry's competitiveness and sustainability.

For Topic 1.3.1-2024 (IA) – Developing cost-effective and sustainable technologies adapted to Mediterranean Food Systems to decrease food loss and waste:
Description of Collaboration Sought/Proposed:

The Food Technology Department at the Central Fisheries Research Institute is eager to collaborate on developing innovative, cost-effective, and sustainable technologies tailored to the Mediterranean Food Systems, with a focus on minimizing food loss and waste. Our department brings a wealth of expertise in advanced seafood processing and preservation techniques, including the use of nanotechnology and nanocomposite films for extending the shelf life and enhancing the quality of seafood products. We propose to leverage our state-of-the-art electrospinning unit and our knowledge in edible protein-based films to create novel packaging solutions that can significantly reduce food spoilage and waste in the Mediterranean seafood sector. We are looking for partners with complementary expertise in food systems, supply chain management, and sustainability assessments to jointly develop holistic approaches that address the entire value chain, from catch to consumer, ensuring minimal environmental impact and maximal resource efficiency.

For Topic 2.3.1-2024 (RIA) Leveraging urban and local food systems for sustainable food systems transformation:
Description of Collaboration Sought/Proposed:

The Food Technology Department at the Central Fisheries Research Institute seeks partners to collaborate on leveraging urban and local food systems for a transformative approach towards sustainable food systems. Our expertise in seafood processing technologies, particularly in the valorization of by-products and waste through innovative methods such as ultrasound applications and microencapsulation, positions us uniquely to contribute to sustainable urban food solutions. We aim to integrate our advanced processing techniques to enhance the nutritional value and shelf life of seafood products, making them more accessible and appealing to urban populations. This project seeks to collaborate with urban planners, local food producers, and sustainability experts to create scalable models that can be adapted across different urban contexts, promoting local seafood consumption, reducing food miles, and supporting the circular economy within the Mediterranean region.

These descriptions are designed to highlight the department's strengths and how they align with the goals of each call area, proposing a collaborative approach to address the challenges outlined.

Sustainable Seafood Processing, Food Waste Reduction,Nanocomposite Packaging Solutions, Urban Food Systems Transformation, Mediterranean Food Systems Sustainability