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GALP omega 3

 

Universitat de Girona (UdG)

Dr. Josep Lloret
josep.lloret@udg.edu

Dr. Sebastian Biton-Porsmoguer
sebastian.biton@udg.edu

Manuel Alcaide
manuel.alcaide@udg.edu

Dr. Joan San
joan.san@udg.edu

 

Institut de Ciències del Mar, Consell Superior d’Investigacions Científiques (CSIC)

Dra. Montserrat Demestre
montse@icm.csic.es

Sr. Alfredo García de Vinuesa
agvinuesa@icm.csic.es

Dra. Sílvia Gómez
Silvi.gomezmestres@gmail.com

 
 
 

 

Col·laboradors:

Sra. Anna Masdeu

Gerent de GALP-Costa Brava

Sra. Cristina  Mañas i Sra. Míriam Pascual

Confraria de Pescadors de Palamós

Sra. Mònica Coca i Sra. Mònica Salinas 

Laboratoris Anabiol

Angel Izquierdo

Institut Català d’Oncologia, ICO

 

Pixabay / Public domain images.

The project “Omega-3 fatty acids: a commitment to assessing the quality of fish products on the Costa Brava” was coordinated in 2018 and 2019 by The Oceans & Human Health Chair, and funded by the Government of Catalonia and the European Maritime and Fisheries Fund (FEMP) of the European Commission. The study was carried out by marine and fisheries biologists, social anthropologists and doctors from the University of Girona, ICM-CSIC and the Catalan Institute of Oncology. The project involved several stakeholders including FLAG-Costa Brava, fish shops, school canteen catering businesses, fish restaurants and fish processing plants in the Costa Brava region (northern Catalonia).

 

 

Objectives of the project

  • Evaluate the content of omega-3 fatty acids extracted from the most valued species caught on the Costa Brava.
  • Evaluate alternative sources of omega-3 fatty acids for consumers with different ethnic backgrounds: omega-3 from species of fish that are increasing in number because of sea warming; and omega-3 from traditional fish species that are barely consumed nowadays.
  • Analyse the impact of omega-3 on human health
  • Communicate the results of the project to the public and the stakeholders involved in the project via the “Omega-3 Guide to the Costa Brava” and a series of workshops.
Photo. M. Alcaide and S. Biton-Porsmoguer

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