A recent article by DECO PROTeste highlights ongoing research at iBB–Institute for Bioengineering and Biosciences (Instituto Superior Técnico) on the development of 3D-printed fish fillets as a sustainable alternative to conventional seafood.
The feature includes contributions from Diana Marques and Frederico Ferreira, iBB researchers exploring how bioengineering and tissue culture technologies can be combined to produce fish meat without the need for traditional aquaculture or fishing. Their work represents a step forward in the search for environmentally responsible and ethically acceptable sources of protein, addressing global concerns on food security and marine ecosystem preservation.
🔗 Read the full article on DECO PROTeste: Impressão 3D de alimentos – Cláudia Maia
Foto credits: Victor Machado for DECO PROTESTE