Manav Rachna unveils Blue Food Tech

The Research and Development Cell of the Biotechnology Department at Manav Rachna International Institute of Research and Studies has announced a significant scholarly contribution addressing global food security and sustainability. In a research paper titled “Exploring the significance of emerging blue food processing technologies for sustainable development,” Vinay Kumar Pandey presents a comprehensive review of breakthrough approaches to improve blue food processing systems. The study emphasizes the evolution, comparison, and potential of cutting-edge technologies aimed at transforming the sector.

Blue food processing applies to the production and processing of fish, algae, and other aquatic organisms for human consumption. These aquatic sources are increasingly critical to meeting the nutritional needs of a rapidly growing global population. However, existing methods such as conventional fishing and aquaculture are neither scalable nor environmentally sustainable. The research emphasizes the urgent need for transformative technologies that ensure both food security and ecosystem protection.

As the global population grows and consumer demand for protein-rich foods increases, there is increased interest in exploring a wide range of innovative approaches for processing blue foods in ways that improve the efficiency, sustainability, and nutritional quality of these products and reduce the environmental impact of their production.

The study identifies several emerging technologies that are revolutionizing blue food processing. These include high-pressure processing (HPP), freeze-drying, ultrasound-assisted extraction, pulsed electric fields (PEF), plasma technology, and microwave induction heating. These advanced techniques maintain food safety, improve nutritional retention, speed up production, and extend product shelf life while avoiding the need for environmentally damaging chemicals or excessive energy use.

“Innovations in blue food processing are unlocking new possibilities for year-round production with minimal ecological impact,” said Vinay Kumar, assistant professor, research and development cell of the Biotechnology Department, MRIIRS. “From recirculating aquaculture systems that drastically reduce water usage to blockchain ensuring complete traceability from ocean to table, the future of aquatic food is sustainable and smart.”

Technologies like Recirculating Aquaculture Systems (RAS) are proving particularly impactful. RAS operates by continuously filtering and reusing water within closed-loop tanks, lowering the environmental footprint while also controlling diseases without heavy reliance on antibiotics. Especially suitable for urban and inland aquaculture, RAS enables high-quality fish production throughout the year.

The research explores blue biotechnology, focusing on genetic modification of microalgae to enhance productivity and nutritional content, resulting in biofortified blue foods rich in omega-3s, amino acids, and antioxidants. It also highlights nanoemulsion technologies that improve nutrient bioavailability, stability, and shelf life, supporting the production of ready-to-eat blue food products.

While these technologies have vast global potential, challenges such as high capital costs, infrastructure gaps, and limited expertise remain, particularly in developing countries. The study calls for policy support, industry collaboration, and increased investment to overcome these barriers and accelerate the adoption of sustainable blue food solutions.