Skretting's new facility, called The Bubble, will accelerate technological innovation at Skretting Aquaculture Research Centre (ARC), supported by a dedicated team of expert scientists.
Advances in biological sciences combined with the development of computing, data processing and artificial intelligence are fuelling a new wave of technological innovation that will influence many sectors, including aquaculture. To accelerate this development, Skretting is proud to launch The Bubble, a new research facility forming an integral part of Skretting Aquaculture Research Centre (ARC).
As part of the expansion, the new facility will enable the team of scientists at Skretting ARC to better understand the complexity of physiological interactions of aquaculture species using many technologies mirrored in the human health sector, including the same techniques that are used to detect breast cancer and pathogens like COVID-19.
Microarray, qPCR, OMICs, cell culture, rapid analytics and quantitative histology are just some of the methods which will allow researchers to dig much deeper into the fundamental causes of challenges and risks for aquatic animals. Some of those techniques, like cell culture, will enable the team to work in an even more sustainable manner. Indeed, this method will give us the opportunity to pre-screen ingredients with interesting properties and therefore help to reduce the number of trials.
"This facility will help us understand mechanisms behind effects, essentially finding out the ‘why’,” says Alex Obach, Skretting R&D Director. “We are not just observing changes, but we are understanding them to a greater extent than ever before. Why do some fish grow better? Why are some more resistant to challenges? When we understand the why, we can go further in our innovation. We are extremely excited about the opportunities these technologies offer Skretting and the aquaculture industry.”
To view and download more photos of The Bubble, click here
Delphine Crappe, an expert in transcriptomics, biochemistry and cell culture leads the specialised team of scientists. “We have such a unique knowledge pool here in The Bubble, combined with the huge advantage that we can share knowledge and compare interactions daily,” says Delphine. “The intention is to keep growing and continuously evolve to adapt to the new challenges and techniques available in the market.”
Marking the milestone, Therese Log Bergjord, Skretting CEO says, “Having our own radical innovation centre will extend the scope of techniques used in-house and accelerate the development of our products and to support our customers to better understand the biological challenges they face. It reinforces Skretting’s commitment to be at the front line of the rapidly developing aquaculture industry.”
Tommy Berger Eriksen is a senior health specialist in Skretting AI, and he works out of the biotechnology lab, The Bubble. He specialises in histology -- the study of tissues.
Åshild Vestbø started working in Skretting in 2015, and today she is a digital communications specialist working at Skretting Global.
What’s that? It’s a tool fish producers can use to find out the exact nutrients in their Skretting feed and also estimate the discharge that comes out of the fish after they eat it – either as dissolved waste through the gills and urine or as faeces in the wastewater.