My primary research interests include the valorisation of food and seafood processing by-products, recovery of high-value biomolecules (proteins, bioactive peptides, collagen, gelatin, chitin and chitosan), food safety and quality, sustainable food systems, blue food, and innovative processing technologies. I am particularly interested in multidisciplinary projects integrating food engineering, biotechnology, materials science, and circular economy concepts to develop sustainable, high-value products from secondary biological resources. I welcome partners experienced in advanced extraction technologies, life cycle assessment (LCA), techno-economic analysis, industrial biotechnology, and bio-based materials for research projects.

Our organisation is a public research institute dedicated to scientific research, technological innovation, and sustainable development in fisheries, aquaculture, seafood processing, and food engineering. The institute conducts interdisciplinary research covering food safety, food quality, microbiology, seafood technology, processing innovations, environmental sustainability, and circular bioeconomy. Our research infrastructure supports advanced chemical, microbiological, molecular, and instrumental analyses, enabling the development of innovative technologies and high-value products from aquatic biological resources. The institute has extensive experience in national and international research projects and actively collaborates with universities, research organisations, industry, and governmental bodies to promote sustainable food production and blue economy initiatives.