National Institute of Biological Resources (INRB - IPIMAR)
IPIMAR is one of the four RTDs in the LobsterPlant project. Their role will be testing and validation of nutritional quality of farmed lobster.
IPIMAR is a unit of the National Institute of Biological Resources (INRB), a governmental research institution. IPIMAR is devoted to carry out research, technological development and dissemination activities on fisheries and aquaculture and to provide advice on sustainable exploitation of marine resources as well as on production, upgrading and processing of high quality seafood and seafood products. INRB - IPIMAR has approximately 200 employees, and the turnover was €12 million in 2006.
INRB - IPIMAR acts as counselor to the national authorities on Fisheries, the fishing industry and fishery organizations and is member of national and international commissions. INRB - IPIMAR has 4 departments of which one is related to technological aspects, the Department of Technological Innovation and Upgrading of Fishery Products (DITVPP). DITVPP is responsible for investigations on fish as food and all other kinds of utilization of resources harvested through traditional fisheries and aquaculture. This includes seafood preservation, processing and a better utilization of fractions currently characterized as by-products. DITVPP has also a deep expertise concerning the improvement and development of new analytical tools for seafood quality and safety, being today the national reference laboratory for bivalve mollusk microbiological quality and for chemical contaminants in farmed fish species. Additionally, laboratories of DITVPP are accredited for several chemical and microbiological methodologies. The activities are commodity oriented food research taking up the whole value chain of fish and other aquatic organisms from catch/slaughter through all steps of handling, processing and distribution until the product is being prepared for consumption.
DITVPP participated as the national coordinator in more than 20 EU projects, including 4 CRAFT projects and 1 Collective Research project, concerned with fish products preservation, processing, and quality and safety.
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