NutraMara

The Marine Functional Foods Research Initiative

The biodiversity of plants and animals found in Irish seas holds great potential for the development of marine functional food ingredients. To date, there has been limited activity aimed at exploiting these marine resources for functional foods/ingredient development. The Marine Functional Foods Research Initiative (NutraMara project) aims to develop this emerging area of marine origin functional foods and create a sustainable network of researchers dedicated to innovative research in this area.

As a key partner, ISRG is responsible for identifying and processing wild and cultured algae samples for project partners, where the functional food properties are assessed. Other fundamental work involves sampling and storing marine reference samples used in the research program and to maintain and develop a database for all the samples analysed in the project. Also, at Carna Aquaculture Research Facility we are evaluating the effects of macroalgae inclusion into salmonid formulation diets. The principal goals are to develop high-value products with the intentions to improve fish health, growth and carotenoid retention.    

PROJECT AIMS:

• Fish processing waste streams or rest raw materials.
• Underutilised species of fish and seaweed including macro and microalgae.
• The development of value-added products from aquaculture.

PROJECT PARTNERS:

• TeagascAshtown Food Research Centre (leading partner)
  
• TeagascMoorepark Food Research Centre.
• University College Cork, Department of Food and Nutritional Sciences.
• University College Dublin, School of Agriculture.
• NUI Galway, Ryan Institute.
• University of Limerick, Department of Life Sciences.
• University of Ulster, Biomedical Sciences Research Institute.

PROJECT WEBSITE:

www.nutramara.ie

FUNDED BY:

The Marine Functional Foods Research Initiative (NutraMara project) is a programme for marine based functional food development established by the Marine Institute and the Department of Agriculture, Fisheries and Food (DAFF).  It is supported by funds provided under the Strategy for Science, Technology and Innovation 2006-2013 (SSTI) and the Food Institutional Research Measure (FIRM), to establish a Marine Functional Foods Research Programme

CONTACT:

Dr Anna Soler Vila, Irish Seaweed Research Group, Ryan Institute, NUI Galway, Galway, Ireland. Tel: +353 (0) 91 492377 anna.solernuigalway.ie

Alex Wan (PhD student), Irish Seaweed Research Group, Ryan Institute, NUI Galway, Galway, Ireland. Tel: +353 (0)91 49364 alex.hing.wangmail.com

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