Kicking off in 2020 and wrapping up in June 2025, the findings of the ICHTHYS (OptImization of novel value CHains for fish and seafood by developing an integraTed sustainable approacH for improved qualitY, safety and waSte reduction) were highlighted on the European Commission's official platform for sharing results from projects funded by European programmes.
Led by CCMAR and supported by the Marie Skłodowska-Curie Actions (MSCA) programme, this project brought together academic and industrial partners from across Europe to improve the quality and safety of seafood products while reducing costs throughout the value chain.
The seafood industry is essential to the European economy, representing one of Europe's most valuable food resources, but also one of the most delicate. Maintaining the freshness and safety of fish and shellfish, from sea to table, and eliminating waste is a major challenge for producers, researchers and consumers. With innovations in processing and packaging, the ICHTHYS project focused on the quality of the value chain, food safety and economic efficiency in this critical sector.
How can we make fish and seafood safer, fresher and more sustainable, from the ocean to the plate?
Studies show that up to 10% of food waste occurs during transport. When refrigerated lorries perform below expectations, the product deteriorates. That is why ICHTHYS has developed a simple solution to address this problem.
"Our solution involved installing temperature sensors in refrigerated trucks (known as the cold chain) and connecting them to a machine learning programme to transform temperature records into estimates of fish freshness," explains project coordinator Adelino Canário.
New processing methods, smart sensors and molecular biology tools reduce waste, extend shelf life and enhance the health and safety of seafood products. These innovations improve the value of the fish and seafood distribution chain.
Smart packaging that interacts with the contents
Although machine learning techniques helped solve problems in the cold chain, this was not the only application of smart technology in the project. ICHTHYS used molecular analysis to develop bio-based films with active components that interact with food. These additives were designed to inhibit microbial growth, detect food spoilage and provide information on allergenicity potential.
“The smart packaging concept of the ICHTHYS project combines active components and sensors,” explains the project coordinator. “Natural antimicrobial and antioxidant substances control microbial growth and lipid oxidation. Smart indicators, such as time-temperature integrators, colourimetric labels and biosensors, monitor fish deterioration and provide real-time updates on product freshness.”
Exploring non-thermal alternatives in post-harvest processing
As seafood is highly susceptible to spoilage, post-harvest processing requires treatments that inhibit biochemical reactions and microbial growth. Traditionally, heat treatment is used to inactivate microbes and ensure that the product is safe for consumption.
However, heat treatment has disadvantages: it can cause nutritional deterioration, has high energy consumption and can alter the taste, colour and texture of the fish. Therefore, the ICHTHYS project explored alternative approaches to processing that extend shelf life and preserve the sensory qualities of fish and shellfish.
Among the methods tested were high-pressure processing (HPP), osmotic dehydration, pulsed electric fields (PEF) and cold plasma. All these methods interrupt microbial activity without the use of heat, thus preserving the flavour, texture and appearance of the product.
These technologies are promising but require industrial investment for large-scale adoption. As Fanny Tsironi, one of the researchers who led the studies, points out:
'Industrial adoption requires HPP vessels, PEF chambers, pulsed UV reactors and plasma generators, all integrated into cold chain facilities and online monitoring sensors.’
Going beyond industry and laboratories
Industry, research and consumers play a key role in optimising the seafood sector. As an MSCA-supported project, ICHTHYS is inherently cross-sectoral. Throughout its implementation, 180 activities were carried out with leading academic partners at industrial partners' facilities and vice versa.
Precisely because of its connection to society, the project's results were also widely disseminated through workshops (4), participation in events aimed at the general public, science fairs and various dissemination activities, reaching more than 2,000 children. In addition to reaching diverse audiences, 27 scientific articles and digital materials were produced and distributed through social networks, which significantly expanded the reach of the project's communications.
