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

  • Software | SensSB: toolbox for the development and Sensitivity analysis of Systems Biology models
    Food industry 4.0 Biotechnology

    Authors: M. Rodríguez-Fernández and J. R. Banga

    Description: SensSB is an easy-to-use Matlab®-based sensitivity analysis software toolbox. This tool integrates a variety of local and global sensitivity methods that can be applied to biological models described by ordinary differential equations (ODEs) or differential algebraic equations (DAEs). SensSB is also able to import models in the Systems Biology Mark-up Language (SBML) format.

    Available here upon request.

    Related research groups

    Biosystem & Bioprocesses Engineering
  • Software | GLOBALm: a clustering method for constrained global optimization problems in Matlab
    Food industry 4.0 Biotechnology

    Method described in Csendes, T., L. Pal, J.O.H. Sendin, J.R. Banga (2008) The GLOBAL Optimization Method Revisited. Optimization Letters, 2(4):445-454.

    Software available upon request (email us if interested).

    Related research groups

    Biosystem & Bioprocesses Engineering
  • Software | MITS: a Tabu search-based algorithm for mixed-integer nonlinear problems (MINLPs)
    Food industry 4.0 Biotechnology

    Method described in: Exler, O., L.T. Antelo, J.A. Egea, A.A. Alonso and J.R. Banga (2008) A Tabu search-based algorithm for mixed-integer nonlinear problems and its application to integrated process and control system design. Computers & Chemical Engineering, 32(8):1877-1891.

    Software available upon request (email us if interested).

    Related research groups

    Biosystem & Bioprocesses Engineering
  • Capabilities | Development of new food products from fisheries and aquaculture by-products
    Fisheries Aquaculture Biotechnology Food industry 4.0 Nutrition and Human Health

    Development of processes for the transformation of discards and seafood by-products into new raw materials (fish mince, fish oil, etc.) with added value for the generation of innovative processed food products (hamburgers, nuggets, etc.), ensuring traceability, nutritional value and safety in new value chains.

    Related research groups

    Food Biochemistry Recycling and Valorization of Waste Materials Biosystem & Bioprocesses Engineering Microbiology & Technology of Marine Products

Services

Active projects