OUR NEWS
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From Waste to Wealth: IMPRESS Innovation Showcased at EFFoST 2025
IMPRESS presented innovative solutions for transforming seafood side streams into high-value, sustainable products at EFFoST 2025.
IMPRESS Researchers Showcase Innovations in Sustainable Food Packaging during Ireland’s Science Week 2025
During Science Week 2025 in Ireland, the IMPRESS team, led by Prof. Ramesh Babu (Trinity College Dublin), showcased cutting-edge compostable food packaging prototypes, emphasising the importance of biodegradable materials in…
Turning Shellfish Wastewater into Value: IMPRESS’ Latest Insights
Shellfish processing wastewater is often viewed as a liability, but it’s also a rich resource. This IMPRESS review maps mussel, oyster, crab, and other shellfish effluents, showing how segregation, monitoring,…
From Ocean to Table: Turning Low-Trophic Fish and Algae into Nutritious Spreadable Foods
Low-trophic fish and edible algae offer an innovative path toward nutritious, affordable, and sustainable food products. By combining these underused marine resources, researchers and food innovators can create spreadable foods…
project publications
Shellfish processing generates nutrient-rich wastewater that often exceeds discharge limits, but also offers opportunities for valorisation. This study from University College Cork explores how mussel, crab, scallop, and other shellfish…
A new publication from University College Cork, developed under the IMPRESS project, introduces a five-stage framework to better understand and manage wastewater from seafood processing. The findings highlight key pollution…
Neoalgae’s CEO, Fidel Delgado, publishes in Frontiers scientific journal on Phaeodactylum tricornutum, and spirulina fucoxanthin.
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