Researchers present AQUAFISH 0.0 results
2026-10-26 (IPMA)
The dissemination of scientific results is essential to the work of researchers. In this context, researchers from the Portuguese Institute for the Sea and Atmosphere (IPMA), Cláudia Afonso, Carlos Cardoso and Joana Matos, took part in the 54th international conference of the Western European Fish Technologists Association (WEFTA 2026), held in Reykjavik, Iceland, from 12 to 16 October, where they presented work carried out under the INTERREG Atlantic Area project AQUAFISH 0.0 (EAPA_0062/2022).
The project “Aquaculture & Fisheries 0.0 - Improving the acceptance and social awareness in the consumption of sustainable marine food products developed under the zero-waste philosophy” aims to promote social acceptance and raise awareness among consumers and producers of policies designed to reduce food loss and waste. Its approach is based on the zero waste philosophy and the Quadruple Helix model.
The researchers delivered the following oral presentations:
• “How Much Seaweed Is Too Much? Finding the Safe Consumption Window with Extreme Value Theory”;
• “An Upgraded Concept of Sausage with Biological Activity: Combining Chub Mackerel (Scomber colias) and Brown Seaweed (Fucus sp.) in a Functional Food”;
• “Unlocking the Potential of Underutilized Blue Resources for Sustainable Functional Food Development”.
These studies, which were received with great interest by the scientific community in attendance, focus on adding value to underexploited marine resources, such as seaweeds and lower-value fish species, namely chub mackerel. They also assess the balance between the risks and benefits associated with their consumption and explore their potential as part of the diet or as ingredients in functional foods. Examples of products developed
Examples of products developed within the project include chub mackerel sausages and nachos enriched with the seaweed Gracilaria gracilis, the Sea Nachos.
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