Research Focus and Directions
The laboratory aims to enhance the nutritional quality of fish and the sustainability of aquaculture. We introduce circular principles into farming and processing, optimize feed composition and lipid metabolism, and investigate the quality, shelf life, and health benefits of fish products.
Our work focuses on practical impacts for fisheries, food production, and public health.
Circular Approaches in Fish Farming
We apply circular solutions in fish farming, including aquaponics, reuse of sludge for agriculture, and balanced supplementary feeding in ponds using local by-products. These approaches help to recycle nutrients and water within the systems, thereby reducing nitrogen and phosphorus losses while improving feed efficiency and fish quality.
Implementation is based on measurements and practical protocols that adapt feeding regimes to local conditions and enable safe transfer into practice.
Nutritional Quality of Fish
We focus on the nutritional quality of fish meat by optimizing feed composition and lipid metabolism to increase the content of beneficial omega-3 fatty acids and improve product stability during storage.
Our expertise has resulted in the patented “omega-3 carp”, which shows a consistently higher omega-3 fatty acid content while maintaining taste and technological quality. Results are transferred into practice through pilot-scale trials, sensory analysis, and recommendations for farming and processing, including clinically verified health benefits for consumers.
Quality and Shelf Life
We focus on improving the stability of fish products using natural antimicrobial and antioxidant compounds that extend shelf life without compromising safety or taste.
We combine technological stress tests (lipid oxidation, microbial growth) with sensory analysis to identify formulation and packaging limits at an early stage. The outcomes are practical recommendations for additive dosing, process control, and labeling, helping to reduce food waste and increase consumer satisfaction.
Development of New Fish Products
Based on data from chemical, microbiological, and sensory analyses, we design and optimize new products for both children and adults from mild, nutritionally balanced options to attractive products with higher omega-3 content.
We test texture, taste, and aroma with target groups and optimize raw materials and processes to ensure performance under standard distribution and household storage conditions. The goal is a safe, tasty, and nutritionally beneficial product with clear added value for consumers.
