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 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 | Method for the identification of antimicrobial polypeptides in Mytilus edulis
    Biotechnology Nutrition and Human Health

    Authors: María del Mar Costa Portela, Beatriz Novoa García, Antonio Figueras Huerta, Sonia Dios Vidal, Camino Gestal Mateo

    The invention provides a method for the identification of polynucleotides, coding precursors of polypeptides, with antibacterial and antiviral activity (myticines and mytilines). More detailed information can be obtained here.

    Related research groups

    Immunology & Genomics Marine Molecular Pathobiology
  • 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
  • Patent | Modified atmospheres for conservation of live bivalves in hermetic packaging
    Food industry 4.0 Nutrition and Human Health Biotechnology

    Authors: Laura Pastoriza; Gabriel Sampedro Cedeira; Marta Bernárdez Costas; Marta López Cabo; Juan José Rodríguez Herrera

    The invention relates to a method of preserving live shellfish using a modified atmosphere that is rich in oxygen and contains a second main nitrogen component, so as to preserve live bivalve shellfish and safeguard their quality for as long as possible throughout the whole marketing and sale process. The commercial shellfish packaging must be full and well compacted, for which purpose units must be perfectly inserted during the filling operation using a vibrator so that bivalve shellfish cannot open their valves, thus losing intervalvar liquid, throughout the marketing process. The invention relates to the most popular bivalve on the market in terms of sales and price and, as a result, is of particular interest to the mussel industry. More detailed information can be obtained here.

     

     

    Related research groups

    Microbiology & Technology of Marine Products

Services

Active projects