Quality
We analyse the seafood constituents from a chemical and biochemical point of view. We study new and advanced storage technologies leading to the best safety and tasty conditions and providing an increased shelf-life time
Safety
We study the presence of biotics and allergenic proteins pollutants, as well as seafood constituents’ damages that can lead to health risk in human beings
Nutritional Value
We look for providing new knowledge to industry and consumer concerning nutritional value of seafood products and their effects on human health