OptImization of novel value CHains for fish and seafood by developing an integraTed sustainable approacH for improved qualitY, safety and waSte reduction

Informazioni relative al progetto

ICHTHYS

ID dell’accordo di sovvenzione: 872217

DOI

10.3030/872217

Progetto chiuso

Data della firma CE 5 Novembre 2019

Data di avvio 1 Gennaio 2020

Data di completamento 30 Giugno 2025

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 1 007 400,00

Contributo UE

€ 1 007 400,00

Coordinato da

CENTRO DE CIENCIAS DO MAR DO ALGARVE
Portugal

Periodic Reporting for period 2 - ICHTHYS (OptImization of novel value CHains for fish and seafood by developing an integraTed sustainable approacH for improved qualitY, safety and waSte reduction)

Periodo di rendicontazione: 2023-07-01 al 2025-06-30

Sintesi del contesto e degli obiettivi generali del progetto

Seafood such as fish and shellfish is among the most perishable types of food. If not eaten quickly after harvest, a large portion spoils and must be thrown away. Globally, about one-third of all food produced is lost or wasted, causing not only economic and nutritional losses but also a significant environmental impact. Seafood provides high-quality protein, essential fatty acids, and micronutrients; thus, its premature spoilage has serious consequences for food security, sustainability, and human nutrition. The European Union is the world’s largest seafood market, and ensuring a steady supply of safe, high-quality products is vital for both consumers and the economy. Extending the shelf life of seafood is therefore crucial to reduce waste, improve resource efficiency, and enhance food safety.
The ICHTHYS project addressed this challenge by developing novel post-harvest strategies to preserve seafood quality and extend its shelf life. The consortium, consisting of 15 academic and industrial partners from 6 countries, focused on integrating innovative nonthermal processing technologies with advanced packaging solutions and state-of-the-art quality monitoring tools.
The key objectives were:
- Improve seafood quality and safety by reducing spoilage and identifying microbiological and allergenic risks associated with processing and storage.
- Develop innovative preservation technologies, particularly nonthermal processing methods, that maintain nutritional and sensory attributes while extending shelf life.
- Advance active and intelligent packaging systems capable of improving product stability and providing real-time information on seafood freshness and safety.
- Promote sustainability and knowledge transfer by fostering collaboration between academia and industry, training researchers and stimulating the uptake of innovative solutions by the seafood sector.
The research conducted on ICHTHYS demonstrated that combining novel nonthermal processing technologies with smart and environmentally sustainable packaging can significantly extend the freshness and safety of fish and shellfish. These advances are expected to reduce post-harvest losses, protect consumer health and enhance the sustainability of the aquaculture and seafood value chain.

Lavoro eseguito dall’inizio del progetto fino alla fine del periodo coperto dalla relazione e principali risultati finora ottenuti

Novel processing technologies: The project investigated advanced nonthermal methods for seafood preservation, including high-pressure processing, pulsed electric fields, cold plasma and pulsed UV light. These techniques were tested on fish fillets and shellfish, demonstrating their ability to inactivate spoilage microorganisms without compromising nutritional quality. Nonthermal processing methods are likely to differ in their effect on parvalbumin and other potential allergens compared to conventional thermal processing methods. The aim is to develop safe products with improved sensory characteristics and extended shelf life while decreasing allergenicity. Experimental studies provided essential data on process parameters, guiding feasibility assessments and informing industrial applications.
Hurdle technology approach: The project further explored combinations of preservation methods. For example, cold atmospheric plasma was applied to fresh fish fillets packaged in biodegradable active films containing antimicrobial and antioxidant compounds. This combination delayed microbial growth more effectively than either method alone, confirming that multi-hurdle strategies can substantially extend seafood shelf life.
Safety and quality monitoring: ICHTHYS developed molecular and biochemical tools to evaluate the impact of novel technologies on seafood safety and quality. Metagenomics was employed to characterise microbial communities in aquaculture and retail seafood, while transcriptomic and proteomic analyses identified molecular markers of quality decline. The project initiated the development of a label-free biosensor for detecting fish allergens (e.g. parvalbumin) and investigated simple monitoring tools for toxins associated with harmful algal blooms. These innovations provide a basis for rapid and reliable quality and safety assessments.
Collaboration and training: A total of 58 staff from 11 partner institutions completed 181 secondments across academia and industry, facilitating extensive knowledge transfer. The consortium organised five workshops with over 100 participants on topics ranging from “Modern Omics Tools and Applications” to “Smart Packaging and Safety and Assessment Tools from Research Oriented TECHnologies”.
Dissemination and outreach: Project outputs included a book chapter, 26 peer-reviewed publications and 44 communications at conferences (oral and poster), workshops and academic/industrial seminars. Dissemination to wider audiences was achieved through a project webpage (https://www.ichthys-eu.org) social media accounts, and seven newsletters. Outreach activities included participation in 11 science fairs/festivals (~1600 participants), including the European Researchers' Night and through activities at schools (~ 2600 students/professors) in three European countries (Portugal, Italy, Ireland). A video in Portuguese with English subtitles (3:12 min) for students and the general public explains ICHTHYS (https://tinyurl.com/3t6zhw9z).

Progressi oltre lo stato dell’arte e potenziale impatto previsto (incluso l’impatto socioeconomico e le implicazioni sociali più ampie del progetto fino ad ora)

Scientific and technological advances: ICHTHYS advanced the state of the art by integrating nonthermal processing with active packaging and real-time monitoring tools. The project generated new knowledge on the influence of these technologies on microbial dynamics, allergenicity and toxin stability in seafood. The development of freshness sensors, allergen biosensors and omics-based markers of spoilage represents significant innovations with broad application potential.
Capacity building and innovation uptake: Through its training and exchange programme, ICHTHYS strengthened the skills of researchers and industry staff in advanced analytical and technological methods. This has created a workforce better equipped to address emerging challenges in seafood production and processing, thereby facilitating the translation of scientific advances into industrial practice.
Societal and economic impacts: The project contributes directly to European and global priorities:
- Blue Growth: By testing and validating novel preservation methods, ICHTHYS supports sustainable expansion of the seafood sector and improved resource efficiency.
- Food safety policy: The project provides rapid monitoring tools and innovative packaging solutions aligned with EU food safety regulations, strengthening consumer protection.
- Europe 2020 and SDGs: ICHTHYS contributes to sustainable consumption (SDG 12) by reducing food loss, to public health (SDG 3) by improving the safety and nutritional quality of seafood and to sustainable aquaculture (SDG 14) by enhancing efficiency and reducing waste.
- SME innovation capacity: By bridging the gap between research and market, the project enhances the competitiveness of small and medium-sized enterprises in the seafood and packaging sectors.
Overall impact: ICHTHYS demonstrated that it is possible to extend seafood shelf life significantly while maintaining safety and quality, thus reducing waste, improving sustainability and ensuring that high-quality seafood reaches consumers in better condition. These advances contribute to a more resilient, resource-efficient and consumer-trusted European food system.

a) Testing active packaging containing antimicrobial compounds, b) Pulsed Electrical Fields