Cyber-physical seafood systems

We're part of team working to create more value from fisheries by finding new uses—medical, cosmetic, and commercial—for those parts we don't normally eat.

The Cyber-physical Seafood System research project brings together world-leading scientists from Plant and Food Research, Callaghan Innovation, Otago University, and Te Herenga Waka—Victoria University of Wellington.

This project focuses on creating a viable strategy for determining the composition and quality of marine biomass in timeframes—and with sufficient detail—to enable selection of optimal green processing and manufacturing routes. The approach is designed to encompass any single-species tissue combination of hoki, mackerel, and green-lipped mussel.

Our strategy will be achieved by developing intelligent AI models capable of predicting detailed biomass composition in real time, as well as by developing suites of green processing cascades to optimise value from every kilogram of fish.

We will also develop and apply advanced AI algorithms to predict reference data at speed from rapidly acquired spectroscopic data.