O pasado venres 30 de novembro celebrouse por vez primeira na ECIMAT a xornada de conferencias “Día da Acuicultura” coa asistencia de investigadores e profesionais do sector acuícola. A apertura das xornadas correu a cargo do Director da ECIMAT Ricardo Beiras, que animou aos asistentes a continuar a traballar conxuntamente, xa que a investigación e a innovación representan os principais camiños de cara a sair da delicada situación económica que estamos a vivir.
Cristóbal Aguilera, Director of Innovation Development at IRTA (Institut de Recerca i Tecnologia Agroalimentària of the Generalitat of Catalonia), presented the transfer model being applied at IRTA, which serves as a clear benchmark in this field for the aquaculture sector, not only at the national level but also internationally.
Next, Tito Peleteiro and Blanca Álvarez-Blázquez, researchers from the Spanish Institute of Oceanography, presented the results of the project “Characterization of the Quality of Farmed Fish,” highlighting the importance of working to improve the image of aquaculture products.
After the coffee break, María Constenla, a researcher at the Fish Pathology Diagnostic Service of the UAB (Autonomous University of Barcelona), presented advances in understanding an emerging disease in farmed sole caused by amoebas. This infection, whose main symptom is the formation of nodules primarily in the muscle tissue of affected fish, does not cause mortality but reduces product quality to the point of making it unfit for commercialization.
The final presentation was given by Ana Otero, a researcher at USC (University of Santiago de Compostela), who presented very promising results from her research group’s work on intercepting bacterial communication as an alternative to the use of antibiotics in aquaculture.
Valentín Trujillo, Director of the Oceanographic Center of Vigo, IEO (Spanish Institute of Oceanography), closed the session by emphasizing the importance of these types of scientific outreach events for connecting with society, an aspect that is often not given as much attention as it should be.
As a final highlight, ECIMAT’s Laboratory No. 5 was transformed for a day into a kitchen, where local chef Simus prepared a spectacular menu of farmed products for all attendees.
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