WWSSU is an infrastructure where genetic selection programmes can be made for families of, at least, 48 half sibs or 96 full sibs, containing culture tanks and breeders tanks, where fish culture is possible from larvae until adulthood.

The facility allows for the determination of ingredient and feed quality, as well as nutritional studies, in relation to growth, nutritional status, health, welfare and juvenile and flesh quality of fish and mollusc.

The Pilot Plant for Fingerling Production was built in 1998 in the framework of technology transfer program among European regions (INTERACTT), with the aim of covering the development of programmes related to the production of commercial species in the Canary Islands such as seabream, sea bass, seriola, meagre, red porgy or redbanded seabream. It permits the production of up to one million fingerling at industrial scale in response to the demands and concerns of aquaculture producers.

Trials with fish culture along the whole life cycle, including European Seabass, gilthead sea bream, meagre, greater amberjack, etc.

Evaluation of sub products and ingredients as well as technological development of processes for raw materials and feeds.

High quality eggs and larvae from a large variety of marine fish species, including sea bream, seabass, several Seriola and Pagrus species, meagre, etc.

In marine fish, facilities to provide pathogen-free animals with which to develop large-scale experiments are scarce. In this sense, the MBS supplies pathogen-free animals, which are in high demand by experimental and industrial laboratories, offering services on pathogen challenges for researchers, feed producers and pharmaceutical companies, developing vaccines, immune stimulants and therapeutical products. The service includes: 1)Standardised models for several pathogens and infection by intramuscular or intraperitoneal injection; 2) Cohabitation, immersion and rectum canulation and 3) Development of combined experiments in nutrition and disease. All experiments are supported by biochemical, enzymatic histological, and microbiological analysis.

Including instrumental properties, life-shelf and freshness, QUIM, texture, degradation products, consumer preferences, organoleptic properties and sensorial evaluation by a professional panel.

Determination of the nutritional properties of seafood and other alimentary products; Study of the enzymatic activity in different organs and tissues; Feed and ingredients quality determined by peroxide values, biogenic amines, etc. in cooperation with GIAqualities; Systematic control of feed quality for commercial producers.

Tissue processing, morphological study and histopathological evaluation of samples from aquatic animals.

Technical and scientific support to apply molecular and genetic tools for public or private institutions

Molecular biology laboratory, in vitro culture room, taxonomy laboratory, flow cytometry, cyanobacterium laboratory, collection laboratory, extraction laboratory, 3 raceway x 8m2, 2 raceway x 30m2, 1 raceway x 60m2, 3 photoreactors x 8 m3.

Work room, pre-processing room, by-product meals processing room, milling room, chemicals room, feed processing room.