Seafood such as fish and shellfish is among the most perishable types of food. If not eaten quickly after harvest, a large portion spoils and must be thrown away. Globally, about one-third of all food produced is lost or wasted, causing not only economic and nutritional losses but also a significant environmental impact. Seafood provides high-quality protein, essential fatty acids, and micronutrients; thus, its premature spoilage has serious consequences for food security, sustainability, and human nutrition. The European Union is the world’s largest seafood market, and ensuring a steady supply of safe, high-quality products is vital for both consumers and the economy. Extending the shelf life of seafood is therefore crucial to reduce waste, improve resource efficiency, and enhance food safety.
The ICHTHYS project addressed this challenge by developing novel post-harvest strategies to preserve seafood quality and extend its shelf life. The consortium, consisting of 15 academic and industrial partners from 6 countries, focused on integrating innovative nonthermal processing technologies with advanced packaging solutions and state-of-the-art quality monitoring tools.
The key objectives were:
- Improve seafood quality and safety by reducing spoilage and identifying microbiological and allergenic risks associated with processing and storage.
- Develop innovative preservation technologies, particularly nonthermal processing methods, that maintain nutritional and sensory attributes while extending shelf life.
- Advance active and intelligent packaging systems capable of improving product stability and providing real-time information on seafood freshness and safety.
- Promote sustainability and knowledge transfer by fostering collaboration between academia and industry, training researchers and stimulating the uptake of innovative solutions by the seafood sector.
The research conducted on ICHTHYS demonstrated that combining novel nonthermal processing technologies with smart and environmentally sustainable packaging can significantly extend the freshness and safety of fish and shellfish. These advances are expected to reduce post-harvest losses, protect consumer health and enhance the sustainability of the aquaculture and seafood value chain.
