Project Overview



PROGRAMME: HORIZON 2020 (BG-08-2017)
TYPE OF ACTION: Innovation Action (IA)
DURATION: November 2017 – April 2021 (42 months)
CONSORTIUM: 35 partners in 15 countries
COORDINATOR: Instituto Português do Mar e da Atmosfera IP (IPMA), Portugal



It is projected that by 2050, population and economic growth will result in a doubling of demand for food globally. One of the main challenges in meeting this demand will be ensuring that food production and consumption is socially, economically and environmentally sustainable. Seafood is one of the most important food commodities consumed in Europe as it is an important source of high-quality protein and is naturally rich in valuable nutrients for a healthy diet. It is therefore vital to develop new environmentally-friendly and transparent seafood production and processing methods that will support European seafood security and quality in-line with market demands.


SEAFOODTOMORROW aims to develop innovative sustainable solutions for improving the safety and dietary value of seafood in Europe. In addressing the challenges to meet a growing market need for safe and sustainable seafood, the project will generate new knowledge to develop commercially viable eco-innovative solutions for improving the socio-economic and environmental sustainability of European seafood production, and the processing industry.


SEAFOODTOMORROW is working directly with recognised industry experts and established innovation institutions. The project’s knowledge management structures will ensure that innovative solutions will be transferred to end users in the seafood production and processing sectors. Using a collaborative approach, SEAFOODTOMORROW offers a strong and transdisciplinary partnership that is addressing food security challenges.



  • Development of market-driven, tailor-made, eco-innovative seafood products of improved quality, traceability, authenticity and safety.
  • Production of innovative, economically-viable seafood production and processing technologies that mitigate production hazards and environmental damage.
  • New, validated strategies to prevent or remove contaminants such as norovirus, Listeria and marine toxins from seafood.
  • Development of new tools and methodologies to facilitate traceability, authentication, labelling and benchmarking of EU seafood products.
  • Improved understanding of market acceptance of eco-innovative seafood solutions in different European regions and amongst different demographics.
  • Benchmark for seafood quality and traceability certification schemes for industry to strengthen consumer confidence and trust in European seafood.
  • Reduction of public health risks and promotion of seafood consumption through transparent and responsible communication, dissemination, knowledge transfer and exploitation of project outcomes to stakeholders.
Page updated: 8th September 2020