The IMPRESS project took center stage at the 22nd World Congress of Food Science and Technology in Rimini, Italy. Led by Eugenia Mazzara, and the team from Teagasc, IMPRESS joined over 2,500 delegates from around the globe to share our vision for a more sustainable food industry.
The IMPRESS team, including project coordinator Dr. Brijesh K. Tiwari, presented innovative research focused on upcycling fish industry by-products. By turning waste into valuable resources, we’re proving that sustainability and creativity go hand in hand!
As an expert in Chemical and Pharmaceutical Sciences and Biotechnology, Eugenia Mazzara presented her groundbreaking work on extracting chitin and chitosan, two highly valuable compounds found in crustacean shells. These compounds have the potential to revolutionize sustainable food and value chains, contributing to eco-friendly materials that can replace conventional, less sustainable options. These eco-friendly extraction techniques represent a leap forward in green chemistry, helping pave the way for a more sustainable future.
Dr. Milica Pojić, Principal Research Fellow at the Institute of Food Technology – FINS, was equally exciting, as she highlighted the extraction of lipophilic bioactive compounds from Alaria esculenta (a type of seaweed). Her research showcases how natural, sustainable ingredients can be harnessed and deployed for the future of food production.
The exciting program included industry-based workshops, keynote speakers, and a range of applied research presentations, offering countless networking opportunities for industry leaders, researchers, and innovators alike. The congress also emphasized the importance of fostering multi- and interdisciplinary collaboration to address the new challenges facing the food sector, allowing us to enter the new age with a broader knowledge base.
Now, more than ever, we need to rethink our approaches to nutrition, food systems, and sustainable practices. IMPRESS aims to be part of those leading the way. We look toward greener and more efficient value chains in the food industry.
