To support sustainable growth in the finfish aquaculture sector, implementation of higher standards of environmental regulation are required to safeguard marine protected species...
A novel terrestrial cultivation method was developed to grow edible seaweeds in a controlled environment. First steps were made to optimise light regime,...
Chilled seafood is highly perishable with a short shelf-life. Historically fresh seafood has been kept “at the temperature of melting ice”, i.e., 0°C....
This project has provided a proof-of-concept that a challenge study with lab-reared jellyfish for salmon is feasible. Gill disease is one of the...
Recycling Ocean Resources SRL (ROR) was awarded £49,035 by SIF to conduct a three-tiered feasibility study named ‘From crustacean waste to battery electrodes’....
The project “Robotics for the automatic Sorting of Crustaceans” or RoSC aims at improving the efficiency of crustaceans farming by enabling the automation...
Cooling an entire fish processing hall is not energy efficient because the refrigeration system has to extract all heat loads when only fish...
Levels of faecal contamination in shellfish collected from production areas must be monitored according to UK and European Regulation. E. coli is used...
35% of all post-harvest seafood never makes it to consumer plates (FAO, 2021). This is not only detrimental to food security and fish...
Find out what our #SeafoodInnovators achieved during their projects.
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