In this video (with english subtitles), Paola Branduardi, Associate Professor of Industrial Microbiology at the University of Milano – Bicocca, talks about how the use of microrganisms can create a more sustainable aquaculture to meet the global demand for fish food.
Last week the team MySushi participated in Aquafarm 2017, the exhibition dedicated to the technologies, products and best practices of sustainable production of food from water. The event, organized by Pordenone Fiere with the support of local and national institutions, is directed at a professional audience and revolves around the Mediterranean aquaculture and sustainable fisheries issues. The event is […]
The goal of the project is to produce polyunsaturated fatty acids long-chain omega-3 (n-3 LCFAs) to be used in intensive fish farming to replace fish oil, which has become a limited oceanic resource and be increasingly expensive. MYSUSHI project will help develop technologies to cover a requirement of omega-3 which has now reached a deficiency […]