Estimates from the United Nations indicate that around 35% of all harvested seafood is lost or wasted following harvest. Therefore, a crucial approach...
Significant quantities of seafood are wasted due to temperature condition uncertainty in the supply chain, and overall, 70% of food wasted in the...
The production of decapod crustaceans is a key economic driver, with production from both aquaculture and fisheries reaching more than 15 million tonnes...
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....
35% of all post-harvest seafood never makes it to consumer plates (FAO, 2021). This is not only detrimental to food security and fish...
This project achieved several significant outcomes. Initially concerns were raised within the industry about the threat that microplastics presented as a contaminant within...
This SIF Feasibility Study has enabled BlakBear to focus on developing our AI engine to turn BlakBear’s proprietary sensors into a predictive analysis...
Based on literature and local knowledge, the most feasible shell valorisation streams for Northern Ireland would be in agriculture, aggregates and construction. The...
Funding from SIF enabled BlakBear to build and deploy sensors that directly measure fish spoilage through supply chains. SIF enabled multiple iterations of...
Find out what our #SeafoodInnovators achieved during their projects.
Read the results
