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

Nutrition and Human Health

Seafood is a key component of a healthy diet. The generally high nutritional quality of seafood is not only associated with protein contribution, but also largely relates to its content of PUFAs, particularly omega-3 fatty acids, as well as to a range of essential micronutrients.

Fish intake has been associated with reduced risk of cardiovascular disease. There is also some evidence that fish consumption is related to reduced risks of type-2 diabetes, impaired cognitive function and neurodevelopmental alterations in the fetus and in young children. The growing awareness of the relationship between health and diet, together with  advances in food analytics, nutrition-based diseases and -omic tools, have given rise to a new demand from consumers: personalized or precision nutrition products for target audiences.

However, nutrient contents differ depending on how seafood is produced, processed, prepared and consumed. Nutritional value is highly variable and depends on the species, the season and the product's origin. Although fish meals are being continuously improved, farmed fish usually show poorer nutritional profiles than wild fish because of differences in their diet.  Nutritional quality is also affected by post-harvest handling, processing, transport and packaging. Conservation techniques also influence the preservation of their original nutritional value. Traceability becomes again crucial to guarantee product quality and avoid food fraud.

While the nutritional value of fish is well recognized, there are also some concerns related to its consumption, such as the increasing appearance of seafood allergies and intolerances, as well as indirect risks related to emerging contaminants or the development of antimicrobial resistances.

The IIM-CSIC has a long experience in developing innovations together with the food industry to advance on all these challenges. You can read about all our capabilities and associated services below.

Research groups

Capabilities

  • Patent | Procedure for the extraction of hyaluronic acid from fish vitreous humor
    Biotechnology Nutrition and Human Health

    Authors: Miguel Anxo Murado; Maria Montemayor Castroviejo; Marta López Cabo; Maria del Pilar Gonzalez Fernández; Laura Pastoriza Enriquez

    Technique for the preparation of hyaluronic acid (AH) based on fish vitreous humor for its use in cosmetics and clinical work. The process comprises protein electrodeposition and simultaneous diafiltration with total recirculation. This procedure allows for selective recovery of impure sediments, precipitation of AH and solubilization of proteins, yielding AH with purity over 99.5%. More detailed information can be found here.

     

     

    Related research groups

    Microbiology & Technology of Marine Products Recycling and Valorization of Waste Materials
  • Patent | Procedure for the identification of albacore (Thunnus alalunga) in canned tuna
    Food industry 4.0 Nutrition and Human Health Biotechnology

    Authors: Carmen González Sotelo; Isabel Medina; Ricardo Pérez Martín; Javier Quinteiro Vázquez; Manuel Rey Méndez

    Technique for the identification of Thunnus alalunga in preserved tuna products, which comprises the amplification of a 187-pb fragment (BDR) of the cytochrome b gene in mitochondrial DNA by the sequential use of two endonucleases. This allows distinguishing it from other species used as substitutes for Thunnus alalunga in canned products. More detailed information can be found here.

     

     

    Related research groups

    Food Biochemistry Chemistry of Marine Products
  • Patent | Procedure for the identification of frigate mackerel (Auxis thazard) in canned frigate mackerel
    Food industry 4.0 Biotechnology Nutrition and Human Health

    Authors: Carmen González Sotelo; Isabel Medina; Ricardo Pérez Martín; Javier Quinteiro Vázquez; Manuel Rey Méndez

    Technique for the identification of Auxis thazard in preserved fish products, which consists of the amplification of a 187-pb fragment (BDR) of the cytochrome b gene in mitochondrial DNA by the use of a restriction endonuclease. This allows distinguishing it from other species used as substitutes for Auxis thazard. More detailed information can found here.

     

    Related research groups

    Food Biochemistry Chemistry of Marine Products
  • Software | Fish-T-TaB Simulator: Temperature simulator for fish stored in tubs and boxes
    Food industry 4.0 Nutrition and Human Health

    This model was developed and applied by members of the EFSA Working Group on the transport/storage of fresh fishery products during the preparatory work on the BIOHAZ Scientific Opinion on the use of "tubs" for transporting and storing fresh fishery products (EFSA-Q-2019-00053). Heat transfer modeling was applied to estimate surface temperature of fish during the temperature-related processes of cooling and subsequently maintaining the chill temperature of the fish (‘cooling’ process) and/or maintaining the chill temperature (‘keeping’ process) for fish kept in ice (in boxes) versus in water and ice (in tubs) under similar transport/storage conditions.

    More information here.

    Related research groups

    Biosystem & Bioprocesses Engineering

Services

Active projects