Advanced Training Course – University of Genova
EcoeFISHent valorization of fishing and fish industries side-streams background knowledge
The concept
The large amount of side-streams deriving from fish and fish industries, instead of being treated as waste, can be transformed into valuable resources for various sectors, including food, cosmetics, packaging, soil fertilizer, and automotive industries.
The seven-month “EcoeFISHent valorization of fish and fish industries side-streams” online programme has been designed to help the students understand various aspects related to the utilization of fish side-streams.
Participants of the program learned about:
- The fundamental concepts and principles of the blue circular economy.
- The regulatory frameworks and policies that govern the use of secondary raw materials from the marine environment in food and cosmetic applications.
- The logistical challenges associated with the sustainable extraction, processing, and utilization of fish side-streams.
Course structure
The online course consists of 160 hours of training, divided as follows:
• 58 hours of on-line lectures
• 102 hours of self-paced learning
Language: English
Start Date: 17 October 2023
End Date: 21 May 2024
Promoters & Partners
The course is promoted UniGe (Università degli Studi di Genova) in collaboration with the TICASS Consortium – Tecnologie Innovative per il Controllo Ambientale e lo Sviluppo Sostenibile and the partners of the EcoeFISHent project.
The Advanced Course “EcoeFISHent valorization of fishing and fish industries side-streams: background knowledge “- edition no. 1 is activated within the EU H2020 EcoeFISHent project – GA 101036428 (https://ecoefishent.eu)
Management Committee and Director
Director: Elena Grasselli.
UniGe members: Raffaella Boggia, Laura Canesi, Adriana Del Borghi, Luca Banfi, Marco Giovine, Patrizia Perego, Livia Pisciotta, Stefano Vanin, Rita Fabbri.
External members: Lorenzo Cuocolo, Elisabetta Arato, Giorgio Saio, Nicoletta Piccardo.
Unige administrative management: Stefano Iester, Fabbri Rita.
External administrative management: TICASS.
Watch the Lessons
Here you’ll find the complete series of recorded lessons, your starting point for understanding the project.
- 1 | Introduction | Elena Grasselli (UniGe)
- 2 | Circular economy and sustainability through the perspectives of the EcoeFISHent project | Lorenzo Cuocolo / Maria Nives Riggio (Filse s.p.a.)
- 3 | Genesis and development of EcoeFISHent project | Stefania Truffa / Massimo Perucca (Project Hub 360)
- 4 | Ecology of abadoned nets in the Mediterranean sea | Francesco Enrichetti (Unige)
- 5 | Marine By-Products Valorization in the Era of Zero Waste: From Discovery to application | Concetta Messina (Università di Palermo)
- 6 | The sea urchin economy, also from a circular economy perspective | Maria Chiara Chiantore (Unige)
- 7 | Fisheries, impacts and solutions | Alessia Bacchi (WWF)
- 8 | Biodiversity protection and human activities: management challenges and opportunities in Portofino MPA | Lorenzo Merotto (AMP Portofino)
- 9 | Exploring Bio-based Plastic Alternatives for Marine Applications in the Blue Circular Economy | Elisabetta Arato (Ticass)
- 10 | Sustainable Organic Synthesis: shifting from oil to biomass starting materials | Luca Banfi (Unige)
- 11 | LCA of food chain systems and valorization of related by-products towards circular economy | Erica Gagliano/Luca Moreschi (Unige)
- 12 | Green extraction of natural products | Patrizia Perego (Unige)
- 14 | Sustainable food ingredients and nutraceuticals coming from food side streams: case studies | Raffella Boggia/Federica Turrini (Unige)
- 15 | Integrating ecosystems accounting into economic evaluation: the case of a MPA | Barbara Cavalletti (Unige)
- 16 | Sustainability in Liguria restaurants | Monica Delle Piane (CCIAA)
- 17 | The Digitalization of Food: Discourses, Identity, and Belonging | Sebastiano Benasso (Unige)
- 18 | Sustainability: nutritional aspects | Livia Pisciotta (Unige)
- 19 | Sustainability in Cosmetics as products of best value | Elena Grasselli/Giulia De Negri Atanasio (Unige)
- 20 | Cosmetic Manufacturing in the Modern Age: Transitioning from Good Manufacturing Practice to Good Sustainability Practice | Matteo Zanotti Russo (Angel Consulting)
- 21 | Fish side-streams, animal by-products and the upcycling challenge, a regulatory perspective | Dario Dongo (Wiise)
- 22 | From waste to resource: a social sustainability case study Sofia Bodra (Il Rastrello)
- 23 | Regulations and logistics | Gil Davidof (5W)
Students Project Works
At the end of the course the students have been asked to write a Project Work.
Here you can find and download them:
- Sea urchin from waste to precious resource. Sustainable aquaculture and valorization of Paracentrotus lividus. (Arcuri & Terenziani)
- From waste to secondary raw material. End of waste: Italian legislation and Community regulation compared. (Arona)
- Renevable bioplastic. Use of milk and algae in a contest of circular economy. (Balzano)
- Fighting for Illegal fishing. an overview about traceability of tuna. (Biancardi & Dimichino)
- A contemporary look at the blue circular economy: a fresh perspective. (Capponi Scarpati)
- Approaching sustainable fisheries. techniques for reducing discard and preserving ecosystems in European fisheries. (Di Lauro)
- The role of pufas in the welfare of farmed salmon and in human health. (Ferraresi)
- Cephalopods aquaculture. is it possible to develop a sustainable model?. (Fiandino & Farina)
- Algae and seaweed cultivation in blue circular economy. (Giovannelli)
- The missing link: Safety of by-products. (Giugliano, Scigliano, Terenzoni, Vivaldi)
- Green extraction techniques for the eco-efficient valorization of side streams coming from the food supply chain. (Grasso & Orlandi)
- From official detention/seizure to sustainability. Innovative utilisation of authority-confiscated fishery products for sustainable solutions. (Grossi)
- Life-Science technologies as drivers for economic growth. Adding value and sustainability to the fisheries sector in the Mediterranean. (Hornsby)
- Collagen extracted from marine byproducts and its potential uses in the cosmetic industry and supplements. (Lertora)
- Reconsideration of fishing discards, from waste to a resource to be preserved. (Li Vorsi)
- Sustainable utilization of food by-products. Recycled food, Functional products, nutraceuticals, and supplements, Guidelines for an Ethical Industry. (Piccinini)
- Fishing nets and ghost gears. Sea impact and solutions. (Poncini & Arrobbio)
- Liguria gourmet collective mark. Regional restaurants promoting and enhancing sustainability. (Rapetti)
- A sea of opportunities. How the Circular Economy Can be a Game Changer. (Sambuceti)
- Two case studies on valorization of regional fish by-products into high-value biomass, as part of a “zero-waste” strategy. (Arena)
- Sustainability Certifications in the Fish and Aquaculture sector: From Sustainable Aquaculture to Circularity Certification according to the UNI TS 11820:2022, to Sustainability Reporting according to the GRI 13 Agriculture, Aquaculture and Fishing sector. (Marchese)
