iBB

Diana Marques, a PhD candidate at the Institute for Bioengineering and Biosciences (iBB), was challenged by Fernando Gaspar to answer this question.

In an interview for the podcast "Consórcio do Bem-Estar," Diana discussed the Algae2Fish project's goals with Fernando Gaspar, José Alberto Maia Pereira, and Alvaro Cidrais. Diana is developing research on unique techniques for generating 3D bioprinted fish fillets.

The Algae2Fish project is currently ongoing at iBB and aims to produce seabass fish fillets using 3D bioprinting. These scaffolds will support fish cell growth, provide adequate mechanical and structural properties, and contribute to the final tissue nutritional and organoleptic features.

The project Algae2Fish led by Frederico Ferreira from SCERG-iBB has received funding from the Global Food Institute with the aim of developing a boneless cultivated seabass fillet. 3D printing technology will be used to produce scaffolds that will give the fillet structure, replicating the fibrous texture of fish. The scaffolds will be formed using material from algae and plants, with the algae contributing valuable omega-3 fatty acids such as those found in conventional fish. Read more about the project here.

"This week in the Portuguese newspaper "Público" you will find a summary of the Algae2Fish project, where you can read about the reasons behind the project and its perspectives for the next two years. The team, composed by professor Frederico Ferreira, Dr. Paola Sanjuan Alberte, Dr. Carlos Rodrigues, and Msc Diana Marques, with the support of The Good Food Institute, is currently working to produce the first cell-cultured sea bass fillet!"