Innoaqua Project

Innovative approaches for an integrated use of algae in sustainable aquaculture practices and high-value food applications.

Meet Innoaqua Project

16 partners

joining forces to focus on Sustainable Aquaculture Practices for Innovative Seafood products.

The INNOAQUA project aims to pave the path towards the upcoming sustainable and diversified EU in-land aquaculture industry by leaning on the demonstration and mainstreaming of innovative algae-based foods and solutions, and ecology, circularity and digitalization concepts.

Innoaqua Project - Partners Locations

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Operational
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millions
in founding

Operational objetives

Objective 1

To implement an ecosystem approach for sustainable management of aquaculture production.

Objective 2

To demonstrate tools to limit the waste in aquaculture cultivation and processing.

Objective 3

To demonstrate processing methods to obtain new innovative (algae-based) seafood products.

Objective 4

To enhance the societal acceptance and market penetration of innovative seafood products through novel social simulation approaches.

Objective 5

To maximize wider uptake of INNOAQUA’s results during and after the project’s execution.

Algae

An important source of alternative low-carbon footprint protein.

Latest News

The INNOAQUA project was showcased at AlgaeEurope 2025, held from 9–12 December 2025 in Riga, Latvia. The conference took place at the Radisson Blu Latvija Conference & Spa Hotel and brought together around 380 participants from 38 countries, confirming its position as one of the leading international gatherings for the algae sector.
INNOAQUA took centre stage at Aquaconnect: Innovating Aquaculture through Circularity, Biomass, and Biotechnology, a key European event held on 14 October 2025. Organised by the Aqua Connect cluster, this three-hour online event brought together six leading Horizon Europe projects (INNOAQUA, LOCALITY, IGNITION, Cure4Aqua, EUAqua, and GRINNAQUA) to explore cutting-edge solutions shaping the future of sustainable aquaculture.