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[Research Line]

  • BIOLOGY, AQUACULTURE AND SEAFOOD QUALITY

    Promote aquaculture sustainability under a changing climate and develop innovative methods to increase food extraction from the oceans are central approaches to tackle societal challenges related to human nutrition and seafood quality. For these, it is critical to comprehend central aspects related to the morphological and physiological diversity of aquatic species of economic interest or key to food webs, including their environmental and nutritional requirements, mechanisms of adaptation and susceptibility to diseases. High impact scientific knowledge and innovation in supporting areas are provided through basic and applied research and transferred to the industry and end-users.


    Principal Investigator:
    Luísa Valente

    [Research Groups]
    • ANIMAL NUTRITION AND HEALTH

      Principal Investigator:
      Aires Oliva Teles
    • AQUACULTURE AND SEAFOOD SAFETY

      Principal Investigator:
      Maria Leonor Nunes
    • BIOLOGY AND CHEMISTRY OF WATER AND AQUATIC ORGANISMS

      Principal Investigator:
      Eduardo Rocha