Principal Investigator:
Maria Leonor Nunes

The scientists constituting this group have complementary backgrounds, covering mainly biology, biochemistry, veterinary, risk benefit assessment, quality, safety and engineering sciences, to develop interdisciplinary studies aiming to:

  • Characterize the quality and assure chemical and biological safety of seafood
  • Develop sustainable seafood products for human consumption.

Team expertise has been gathered through the development of solutions to improve the different quality dimensions through collaborative research on farmed and wild seafood and their respective processed products. Aspects covered include: (i) knowledge about the impact of preservation and processing technologies on quality and safety; (ii) inputs for the reliability and traceability of the seafood supply chain, namely the avoidance of fraud and identification of intentionally or unintentionally added substances; (iii) identification/study of new marine contaminant sources and impacts of climate changes on quality and safety; (iv) participate in the design of new solutions (e.g, sensors) to assess the safety and quality of seafood; (v) perceive the actual consumer´s seafood demand; (vi) development of products for the different segments of population; and (vii) seafood risk benefit evaluation. The group has experience in the involvement of end users, including farmers, processors, consumers, public authorities and society.


Publications Highlights

Ferreira, M., Larsen, B.K., Granby, K., Cunha, S.C., Monteiro, C., Fernandes, J.O., Nunes, M.L., Marques, A., Dias, J., Cunha, I. and Castro, L.F.C., Valente, L.M.P., (2020). Diets supplemented with Saccharina latissima influence the expression of genes related to lipid metabolism and oxidative stress modulating rainbow trout (Oncorhynchus mykiss) fillet composition. Food and Chemical Toxicology, p.111332.

Nielsen, T., Mihnea, M., Båth, K., Cunha, S.C., Ferreira, R., Fernandes, J.O., Gonçalves, A., Nunes, M.L., Oliveira, H., (2020). New formulation for producing salmon pâté with reduced sodium content. Food and Chemical Toxicology 143, 111546.

Muñoz, I., Guàrdia, M.D., Arnau, J., Dalgaard, P., Bover, S., Fernandes, J.O., Monteiro, C., Cunha, S.C., Gonçalves, A., Nunes, M.L., Oliveira H., (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and Chemical Toxicology 143, 111554 .

Barbosa, V., Maulvault, A.L., Anacleto, P., Santos, M., Mai, M., Oliveira, H., Delgado, I., Coelho, I., Barata, M., Araújo-Luna, R., Ribeiro, L., Eljasik, P., Sobczak, M., Sadowski, J., Tórz A., Panicz, R., Dias, J., Pousão-Ferreira, P., Carvalho, M.L., Martins, M., Marques, A., (2020). Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value. Food and Chemical Toxicology 140, 111330.

Soares, J., Fernandes, R., Brito, D., Oliveira, H., Neuparth, T., Martins, I., Santos, M.M., (2020). Environmental risk assessment of accidental marine spills: A new approach combining an online dynamic Hazardous and Noxious substances database with numerical dispersion, risk and population modelling. Science of the Total Environment 715, 136801.