Neil Rowan was a secondee at the Atlantik Fisheries company (Portugal) to gain an understanding of established successful commercial fish production processes to apply this new knowledge to develop Irish-based freshwater-aquaculture systems.

Evmorfia Athanasopoulou went for a month to Packtin SRL, in Italy, to develop innovative edible and green materials to be applied for fish and seafood packaging. The image shows one type of packaging material developed.

Marios Chryssolouris stayed for 1 month at Geoponiko Panepistion Athinon (Greece) to perform food processing experiments on oyster samples using the high hydrostatic pressure technology. The aim is to model the process and increase shelf-life of treated seafood.

Aikaterini Spanou was a secondee for a month at Packtin SRL, in Italy, to collaborate on the development of sustainable and eco-friendly food packaging materials with active compound to increase the shelf life of fish fillets. The figure shows the results of one assay performed to test the antimicrobial activity of three active compounds against a common food borne bacteria.

Gustavo Fehrenbach stayed for a month to develop activities at Nutrifresco (Portugal). Anatomy and microbiome studies were realized on the bivalve mollusc Oyster (Crassostrea gigas) and correlated to quality and production safety. 

Marios Chryssolouris stayed for one month at University of West Attica (Greece) with to develop a mathematical evaluation model of the applicability of alternative food processing methods on quality and safety of fish and seafood, based on conventional and modern techniques to evaluate their allergenic capacity.