Together, We are a multidisciplinary consortium that integrates marine biology, biotechnology, product development, and market exploitation
The WASTE2TASTE project brings together a diverse consortium of leading institutions and companies, each contributing their unique expertise: SZN coordinates the project and spearheads marine biodiversity research, while UM and TETIS manage raw material collection and sustainable technology development. CSIC focuses on extracting and characterizing bio-compounds from marine by-products, supported by SINTEF in developing innovative biomaterials. ULKER drives market analysis and product development, ensuring commercial viability, while UiT and KOC evaluate the nutritional, safety, and bioactivity of the marine-derived products. Together, they aim to turn marine waste into high-value, eco-friendly food products, fostering sustainability and economic growth.
Stazione Zoologica Anton Dohrn (SZN)
Role: Project coordinator
Description: SZN is a prominent marine research institution based in Italy. It specializes in marine biology and ecology and coordinates the project by overseeing progress, managing communication, and ensuring the achievement of goals. SZN also leads the project’s scientific research and development efforts, particularly in exploring marine biodiversity for bioactive compounds.
University of Malta (UM)
Role: Research and stakeholder engagement
Description: UM brings its expertise in marine biology and resource management, especially within the Mediterranean region. It leads tasks related to collecting marine biomass, especially non-indigenous species, and collaborating with local fishermen and aquaculture operators. UM also contributes to communication, dissemination, and stakeholder outreach.
TETIS (Marine Biotechnology SME)
Role: Raw materials collection and green tech manufacturing
Description: TETIS (SME) focusing on marine biotechnology. It plays a crucial role in raw materials collection, especially bycatch and non-indigenous species, and leads the development of sustainable green technologies for collagen, chitin/chitosan extraction, and their applications in food products.
ULKER (Snack and Food Company)
Role: Market analysis and product development
Description: ULKER is a leading food and snack company with a strong presence in consumer markets. It is responsible for market analysis, product development, and commercialization strategies, utilizing its experience in launching innovative food products to help introduce functional food products from marine bio-compounds.
Instituto de Investigaciones Marinas (IIM) in Vigo belongs to CSIC (IIM-CSIC)
Role: Bioproduct extraction and characterisation
Description: Instituto de Investigaciones Marinas (IIM) in Vigo belongs to CSIC, which is Spain’s national research council. IIM is specialised in Marine Science, and leads tasks related with by-products quantitation and characterisation within the seafood value chain. IIM will contribute to the development of eco-friendly processes for collagen production from selected raw materials and its characterisation.
SINTEF
Role: Material development and biotechnological innovation
Description: SINTEF is one of Europe’s largest independent research organizations, based in Norway. It focuses on developing sustainable, innovative technologies and plays a critical role in the project by researching materials for cultured meat applications and other functional uses of marine-derived compounds.
UiT – The Arctic University of Norway
Role: Nutritional and safety testing
Description: UiT specializes in Arctic marine research and biotechnologies. It is responsible for conducting the safety and nutritional evaluation of extracted marine oils and other bio-compounds. UiT’s expertise ensures the products developed are safe for consumption and offer health benefits.
Koç University (KOC)
Role: Bioactivity and cellular testing
Description: KOC University in Turkey provides its expertise in biomedical research, particularly in testing the bioactivity, safety, and biocompatibility of the extracted marine compounds. It focuses on evaluating the health benefits and potential risks of using these materials in food products.
Partner Access Hub: Stay Updated with the Latest Developments!
This dedicated space is exclusively for our partners to access the latest updates, reports, and documents related to the WASTE2TASTE project. Stay informed and collaborate seamlessly by following the link below to our shared Google Drive, where you’ll find all the most recent submissions and essential project materials.
Stay connected with the project’s progress!