Project

Process development & intensification for cultivated fish fat

This research aims to establish a robust and scalable bioprocess for cultivated fish fat, a key ingredient in currently commercialized seafood products. By optimizing cell culture conditions and intensifying production processes, this work will help bridge critical gaps in cultivated seafood research.

Background

As global protein demand rises, current food production systems face growing sustainability and ethical concerns. Overfishing, environmental degradation, and the welfare issues of traditional aquaculture highlight the urgent need for alternative solutions. Cultivated meat and seafood have the potential to address these challenges by producing high-quality protein in a controlled and sustainable manner.

Fish fat plays a crucial role in the flavor, texture, and nutritional value of seafood, particularly due to its rich omega-3 content. However, several obstacles hinder the commercial viability of cultivated seafood, including:

  • A lack of suitable cell sources for fish fat production
  • Limited knowledge of fish cell biology compared to mammalian systems
  • The absence of established protocols for large-scale fish fat bioprocessing

Aim

At BPE, we aim to develop a structured and scalable process for producing fish fat biomass.

Approach

To achieve this, our research focuses on:

  • Isolating and characterizing multiple cell types from different finfish species
  • Developing efficient cell lines for long-term use
  • Optimizing conditions in 2D, 3D, and suspension cultures
  • Conducting in-depth nutritional analysis across species and cell types
  • Intensifying and scaling up production processes

This project offers several potential thesis topics to explore. For MSc students interested in this research, please contact Ricardo Oliveira.