Biodiversity & Biotechnology Laboratory National Institute of Marine Science & Technology of Tunis, Tunisia.
The agrifood sector witnesses currently a jump in demand for plant-based food production conflicting with complex issues, which includes land degradation (20% of World’s agricultural land) and freshwater scarcity. On another hand, the role and function of food and ingredients of marine origin are well established. Substantially the aqua-food and marine ingredient growth will become alternative sources as they are sustainable with pulling effects on other sectors, including those of health, economic, touristic/social. In this context, the Blue Biotechnology (BB) consortium in INSTM has worked to implement a wide range of aqua-food, material and ingredient to meet such challenges, and to become more receptive in responses to changes in consumer preference. Besides, the various elaborated aqua-products such as crustacean meat powder, smoked fish fillets, astaxanthin, biofilm and encapsulated carotenoids, afford the opportunity to boost the new trend of circular economy, which includes food waste reduction and use. Current interests are also oriented towards microorganism’s metabolic orientation to promote developing renewable ingredients and green fuel, cases of study will be provided.