About IIM

The Institute of Marine Research (IIM-CSIC) is one of the main marine research centers in the Iberian Peninsula. Looking at the Atlantic from Vigo, a city with a strong connection with the sea, the IIM-CSIC faces the challenge of increasing our knowledge about the ocean, from its physical characteristics to the food we take from it and the processes that bind the whole system together.

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Research

Research is at the core of the Institute of Marine Research's work. Working along 3 Core Research Themes, which intertwine and connect to each other, the researchers and technicians at the IIM-CSIC look for answers within 9 different research lines.

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Innovation

While our research provides us with new knowledge about our sea and shores, at the Institute of Marine Research we are committed to go a step further, creating new collaborations with the industry and other economic activities, be they already 'established' industries, such as fisheries or aquaculture, or 'emerging' ones, such as ocean observation.

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Society

Science is not complete until it is shared with society. As a public research institution, the IIM understands that its commitment is with society, fostering a two-way relationship with its surrounding community and an open perspective on science.

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Work & Study

Marine scientists, lab technicians, biologists, chemists and engineers, but also economists, lawyers or communicators (both working and in training) contribute to the interdisciplinary nature of our center. With more than 200 employees, the IIM-CSIC is a large community of people who work together for the sake of science, knowledge and sustainability.

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News & Events

Do you want to be aware of the latest at the IIM? The Institute has a whole team involved in communication & outreach, sharing all news that arise and organizing events to reach all sectors of society: from other peers working in science to children in schools or our neighbors from Vigo.

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Biological Systems and Process

Food industry 4.0

Traditional methods of food processing are quickly evolving to integrate the latest advances in information technology, automation and control along entire supply chains and factories, which is known as the Food Industry 4.0 . The idea behind it is to create synergies among all elements along a processing chain, from primary producers to final consumers, based on data and machine learning to drive improvements in productivity, quality and sustainability.

The Institute of Marine Research is contributing to this revolution with its innovative technologies and approaches. Our researchers and technicians currently work on improved sensors & models for production & traceability. By providing real-time data on the status of a process or product, we allow for greater and more flexible control over production. We also add value to these food products and increase their shelf-life. 

Furthermore, the IIM works on the development of new environmentally-friendly packaging and smart interactive labeling to better inform all the agents along the food chain. Finally, exploring new technologies and methods for the valorization of waste products fosters a circular economy, which, once again, brings our society closer to fully sustainable development.

A common example of integration along the value chain is traceability. Traceability of raw materials can increase the added value of food products and prevent food fraud. Moreover, traceability of contamination and quality also ensures food safety and increases shelf life for many products. Sensing technologies and modeling contribute greatly to this effort by providing real-time data on the status of a process or product, thus allowing for greater control and flexibility to optimize the production dynamically.

Food industry is also demanding environmentally friendly conservation and packaging systems, with smart and interactive labeling to increase shelf life and respond to consumers demands. Consumers also demand a more responsible and circular food industry. Valorization of by-products from the food processing industry also helps to minimize its environmental impact, as well as to create new value chains.

As you can see, the institute has been accompanying the food industry during this fourth revolution in many different aspects; you can read about all our capabilities and associated services below.

 

Research groups

Capabilities

  • Pilot | iDVP: Integral Discharges Valorization Point
    Food industry 4.0

    Developed within the Life iSEAS project, in iDVP, the biorefinery concept is applied to the integral revalorization of fishing discards. It consists of devices for crushing/grinding/homogenization, autoclave, meat-bone separator for fish mince production, 300-500 L reactors configured for controlled chemical/enzymatic hydrolysis, biocompound separation and purification systems including tricanter centrifuges and membrane equipment (micro and ultrafiltration), and devices used for concentration (vacuum evaporator) and drying (freeze-dryer and spray dryer). For further information, please contact us by e-mail.

    Related research groups

    Recycling and Valorization of Waste Materials Food Biochemistry
  • Patent | Alkyl gallate derivatives as antioxidant and surfactant agents
    Food industry 4.0 Nutrition and Human Health

    Authors: Juan Carlos Morales Sánchez, Ricardo Lucas Rodriguez, Olivia Sánchez Maldonado, Francesc Comelles Folch, José Luis Parra Juez, Isabel Medina Méndez

    The invention relates to a compound derived from an alkyl gallate and its production method and to its use as a surfactant and oxidizing agent, in particular as part of a composition in the form of an emulsion. More detailed information can be obtained here.

     

     

    Related research groups

    Chemistry of Marine Products
  • Patent | Procedure and kit for the identification of the main commercial prawn and shrimp species
    Food industry 4.0 Nutrition and Human Health Biotechnology

    Authors: Lorena Barros Tajes; Isabel Medina; Igancio Ortea; José Manuel Gallardo

    Procedure and kit for the identification of the main commercial prawn and shrimp species (Order Decapoda) belonging to families Penaeidae (Penaeus monodon, Farfantepenaeus notialis, Fenneropenaeus indicus, Fenneropenaeus merguiensis, Litopenaeus vannamei), Solenoceridae (Pleoticus muelleri) and Pandalidae (Pandalus borealis) in fresh, chilled, frozen and/or processed products and by-products. More detailed information can be found here.

     

     

     

    Related research groups

    Chemistry of Marine Products
  • Patent | Procedure to prevent fish rankness and quality loss in fresh and processed products
    Food industry 4.0 Nutrition and Human Health

    Authors: Isabel Medina; Jose manuel Gallardo Abuin; Ana Alonso Pérez; Manuel Pazos Palmeiro; Juan Fernandez Bolaños Guzman; Isabel Sanchez Alonso

    Prevention of fish rankness and quality loss consists in reducing susceptibility to oxidation through the production of an oxygen barrier by glazing and the addition of hydroxythyrosol as a natural water-soluble antioxidant. The technique is also applicable to fish and crustacean products. More detailed information can be found here.

     

     

    Related research groups

    Chemistry of Marine Products

Services

Active projects