i) implement an ecosystem approach for sustainable management of aquaculture production.
First of all, we have shown how the approach and demonstrations within the INNOAQUA project fit within the Ecosystem Approach to Aquaculture (EEA).
In DEMO 1, we are demonstrating the feasibility of an integrated unit for simultaneous salmon and microalgae production and to assess microalgal biomass productivities, nutrient removal capacities, the quality of the water leaving the microalgal reactor and the quality of the microalgal biomass. A 25L photobioreactor has been connected to a 2500 L RAS for salmon production, where three microalgae strains have been grown successfully on fresh, brackish and seawater from the fish rearing.
For DEMO 2, the final layout of the demonstration site has been set up, including piping and instrumentation diagrams for water, air, and electrics. This site of 200m2 productive surface area gives the capacity to utilize up to 40m3/h of effluent water from the sole production site for macroalgae production. Moreover, different strains and cultivars of the macroalgae Ulva and Gracilaria have been isolated and screened for performance, especially towards growth and protein production.
Simultaneously, digital solutions, including advanced optical sensor technologies and a Digital Twin Backbone have been developed. The work has focused on the development of new optical sensing systems, the integration of Information Technology and Operational Technology, to enhance monitoring capabilities, system performance and operational efficiency.
ii) demonstrate tools to limit the waste in aquaculture cultivation and processing
The process of nutrient recovery, especially N and P, from the fish sludge collected from the RAS for the production of medium ingredients for the cultivation of microalgae and seaweed started with mapping the different sludge types, collection and dewatering, and characterization. Moreover, key parameters needed for the medium ingredients have been identified. Furthermore, the fish processing side streams (FPSs) were collected and characterized; non-compliant surimi sticks, salmon heads and skins. All were rich in protein and thus suitable for further valorisation trials to produce functional Fish Protein Hydrolysates. Suitable enzymes for the hydrolysis were identified and tested for their behaviour with these substrates, while determining extraction protein yield and degree of hydrolysis while monitoring the techno-biofunctionalities.
iii) demonstrate processing methods to obtain new innovative (algae-based) seafood products
The most promising microalgae strains were selected based on the protein, omega 3 fatty acids and vitamins content. For the microalgae, one strain of Phaeodactylum tricornutum, Chlorella sorokiniana and Nannochloropsis oculata were chosen and produced in larger quantities for the development and optimisation of a cascading downstream process to obtain extracts for the preliminary food ingredients. For the seaweeds, various strains of Ulva and Gracilaria have been characterized and larger quantities of biomass have been produced for the optimisation of downstream processes, especially cell disruption technologies. Finally, we have defined a list of the all algae-based food products to be produced within the INNOAQUA project with the characteristics that each of these products must fulfill, as well as information regarding regulatory aspects, sustainability and consumer acceptance. These innovative food products represent new ranges of seafood consumption, targeting a growing market based on increasingly environmentally and health-conscious society.
iv) enhance the societal acceptance and market penetration of innovative seafood products through novel social simulation approaches
The first reporting period focused on developing an understanding of how consumer perceptions and social norms influence the consumption of innovative seafood products and developing the necessary empirical work for co-creating the final versions of the INNOAQUA seafood products with the end-users. Furthermore, the From Product to Market Co-Creation (FPTM C-C) methodology of empirical research that helps introducing the novel seafood products to the market is being developed.
