{"id":20659,"date":"2025-10-16T17:47:20","date_gmt":"2025-10-16T15:47:20","guid":{"rendered":"https:\/\/citeni.udc.es\/?p=20659"},"modified":"2025-10-17T15:01:10","modified_gmt":"2025-10-17T13:01:10","slug":"persoal-investigador-do-citeni-crea-arrecifes-con-cunchas-de-vieira-de-restaurantes-con-estrela-michelin","status":"publish","type":"post","link":"https:\/\/citeni.udc.es\/gl\/persoal-investigador-do-citeni-crea-arrecifes-con-cunchas-de-vieira-de-restaurantes-con-estrela-michelin\/","title":{"rendered":"Persoal investigador do CITENI crea arrecifes con cunchas de vieira de restaurantes con estrela Michelin"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"20659\" class=\"elementor elementor-20659 elementor-20658\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-de43525 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"de43525\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5d2bedb\" data-id=\"5d2bedb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-38bb197 elementor-widget elementor-widget-tp-heading\" data-id=\"38bb197\" data-element_type=\"widget\" data-widget_type=\"tp-heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\n\t\t\n                    <div class=\"tp-section\">\n                                <span class=\"tp-section__sub-title left-line right-line mb-25 tp-el-subtitle\">\n                    O equipo do Centro de Investigaci\u00f3n en Tecnolox\u00edas Navais e Industriais (CITENI) da Universidade da Coru\u00f1a (UDC) publicou na revista International Journal of Gastronomy and Food Science (JGFC), da editorial acad\u00e9mica Elsevier, en colaboraci\u00f3n co Basque Culinary Center, un estudo pioneiro que analiza a reutilizaci\u00f3n de cunchas de vieira de restaurantes con estrelas Michelin para a construci\u00f3n de arrecifes artificiais sostibles.                <\/span>\n                                                            <\/div>\n        \n        \n        \t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7b202a3 elementor-widget elementor-widget-text-editor\" data-id=\"7b202a3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Ferrol, 16 de outubro de 2025.<\/b>&#8211; Un equipo do <b>Centro de Investigaci\u00f3n en Tecnolox\u00edas Navais e Industriais<\/b> (CITENI), con sede no <b>Campus Industrial de Ferrol<\/b> da Universidade da Coru\u00f1a (UDC), desenvolveu unha investigaci\u00f3n pioneira que vincula a alta coci\u00f1a galega coa restauraci\u00f3n de ecosistemas mari\u00f1os, ao reutilizar cunchas de bivalvos procedentes de restaurantes Michelin como material sostible para a construci\u00f3n de arrecifes artificiais.<\/p><p>O traballo, titulado <a href=\"https:\/\/doi.org\/10.1016\/j.ijgfs.2025.101258\">\u00ab<b>Valorisation of gourmet shellfish waste for sustainable artificial reef construction<\/b>\u00bb<\/a>, foi publicado no <b><i>International Journal of Gastronomy and Food Science<\/i><\/b> (Elsevier, 2025), a prestixiosa revista de gastronom\u00eda cient\u00edfica editada por Elsevier en colaboraci\u00f3n co <b>Basque Culinary Center<\/b>.<\/p><p>O estudo realiz\u00e1rono <b>Luis Carral, M<\/b>. <b>Isabel Lamas<\/b>, <b>Jos\u00e9 Luis Mier<\/b>, <b>Juan Jos\u00e9 Cartelle<\/b>, <b>Carlos \u00c1lvarez<\/b> e <b>Javier Tarr\u00edo<\/b>, persoal investigador da UDC integrado nos grupos <b>GEM<\/b>, <b>MARES <\/b>e <b>MODES<\/b>, pertencentes ao <b>CITENI <\/b>e ao <b>CITIC<\/b>.<\/p><p><b>Da alta coci\u00f1a \u00e1 rexeneraci\u00f3n mari\u00f1a<\/b><\/p><p>A investigaci\u00f3n aborda un reto actual: como vincular a innovaci\u00f3n gastron\u00f3mica coa sostibilidade da contorna mari\u00f1a. En Galicia, a <b>vieira <\/b>(Pecten maximus), a <b>zamburi\u00f1a <\/b>(<i>Chlamys varia<\/i>) e a <b>voandeira <\/b>(Aequipecten opercularis) son especies emblem\u00e1ticas e protagonistas nos men\u00fas dos restaurantes con estrelas Michelin. Con todo, o seu consumo xera grandes cantidades de cunchas que, na maior parte dos casos, rematan como residuos.<\/p><p>O equipo do CITENI demostrou que estes refugallos poden reutilizarse como compo\u00f1entes de <b>ecoformig\u00f3ns<\/b>, onde substit\u00faen ata un <b>20% do \u00e1rido groso tradicional<\/b> sen alterar a resistencia dos materiais. As probas f\u00edsico-qu\u00edmicas confirmaron que todas as especies presentan unha composici\u00f3n rica en <b>calcita (CaCO\u2083)<\/b>, a\u00ednda que as cunchas de vieira procedentes da r\u00eda de Arousa ofreceron os mellores resultados en equilibrio entre resistencia mec\u00e1nica, estabilidade qu\u00edmica e sostibilidade. Resultan, por tanto, o material m\u00e1is axeitado para o desenvolvemento de <b>arrecifes artificiais sostibles<\/b>, os cales, co tempo, se transformar\u00e1n no h\u00e1bitat de bivalvos e peixes que contribuir\u00e1n \u00e1 rexeneraci\u00f3n dos ecosistemas costeiros.<\/p><p>O estudo tam\u00e9n cuantifica a magnitude do recurso dispo\u00f1ible: os restaurantes con estrela Michelin en Galicia consomen aproximadamente <b>20 400 kg de vieira ao ano<\/b>, o que representa preto do <b>12% da produci\u00f3n total galega (170 714 kg)<\/b>. Este volume garante un fluxo estable de cunchas que poden converterse nun recurso estrat\u00e9xico para a rexeneraci\u00f3n mari\u00f1a.<\/p><p><b>Unha alianza entre a ciencia e a gastronom\u00eda galega<\/b><\/p><p>O proxecto conta coa colaboraci\u00f3n do chef <b>Javier Olleros<\/b>, do restaurante <b>Culler de Pau<\/b> (O Grove, d\u00faas estrelas Michelin), un dos grandes referentes da coci\u00f1a sostible en Espa\u00f1a, quen subli\u00f1a:<\/p><p style=\"text-align: left; padding-left: 40px;\">\u00abNa nosa coci\u00f1a, especialmente na que dialoga co mar, traballamos co que este nos ofrece, pero tam\u00e9n debemos pensar en como devolverlle o que tomamos. Darlles unha segunda vida \u00e1s cunchas de vieira e convertelas en arrecifes \u00e9 unha forma fermosa e coherente de pechar o ciclo entre a natureza, a ciencia e a coci\u00f1a\u00bb.<\/p><p>Pola s\u00faa banda, <b>Luis Carral<\/b>, investigador do <b>CITENI<\/b>, destaca o seguinte:<\/p><p style=\"padding-left: 40px;\">\u00abEste traballo amosa unha nova v\u00eda de valorizaci\u00f3n dos residuos mari\u00f1os que combina enxe\u00f1ar\u00eda, sostibilidade e gastronom\u00eda. Desde o Campus Industrial de Ferrol demostramos que a innovaci\u00f3n tecnol\u00f3xica pode ter un impacto directo e positivo no medio mari\u00f1o e na sociedade galega\u00bb.<\/p><p><b>Un modelo galego con proxecci\u00f3n internacional<\/b><\/p><p>A publicaci\u00f3n no <i><b>International Journal of Gastronomy and Food Science<\/b><\/i> consolida a proxecci\u00f3n do <b>Campus Industrial de Ferrol<\/b> e da <b>UDC <\/b>na investigaci\u00f3n aplicada ao medio mari\u00f1o, amais de situar a Galicia como un referente internacional en <b>innovaci\u00f3n sostible<\/b>, <b>econom\u00eda azul e gastronom\u00eda cient\u00edfica<\/b>.<\/p><p>O estudo ofrece un <b>modelo replicable<\/b> que contrib\u00fae a <b>restaurar ecosistemas<\/b>, reducir residuos e promover unha <b>econom\u00eda circular<\/b> a partir da valorizaci\u00f3n de refugallos alimentarios<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e2ee364 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e2ee364\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ab54307\" data-id=\"ab54307\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9899774 elementor-widget elementor-widget-image\" data-id=\"9899774\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/citeni.udc.es\/wp-content\/uploads\/2025\/10\/Persoal-investigador-do-CITENI-e-do-CITIC-vinculado-ao-proxecto.png\" class=\"attachment-full size-full wp-image-20678\" alt=\"Personal investigador del CITENI y del CITIC vinculado al proyecto sostiene un prototipo de arrecife artificial.\" srcset=\"https:\/\/citeni.udc.es\/wp-content\/uploads\/2025\/10\/Persoal-investigador-do-CITENI-e-do-CITIC-vinculado-ao-proxecto.png 1024w, https:\/\/citeni.udc.es\/wp-content\/uploads\/2025\/10\/Persoal-investigador-do-CITENI-e-do-CITIC-vinculado-ao-proxecto-300x225.png 300w, https:\/\/citeni.udc.es\/wp-content\/uploads\/2025\/10\/Persoal-investigador-do-CITENI-e-do-CITIC-vinculado-ao-proxecto-768x576.png 768w, https:\/\/citeni.udc.es\/wp-content\/uploads\/2025\/10\/Persoal-investigador-do-CITENI-e-do-CITIC-vinculado-ao-proxecto-500x375.png 500w, https:\/\/citeni.udc.es\/wp-content\/uploads\/2025\/10\/Persoal-investigador-do-CITENI-e-do-CITIC-vinculado-ao-proxecto-800x600.png 800w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Persoal investigador do CITENI e do CITIC vinculado ao proxecto sost\u00e9n un prototipo de arrecife artificial. <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-30744ef elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"30744ef\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5d5075f\" data-id=\"5d5075f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-51ce0d1 elementor-widget elementor-widget-text-editor\" data-id=\"51ce0d1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>*Referencia: <a href=\"https:\/\/doi.org\/10.1016\/j.ijgfs.2025.101258\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1016\/j.ijgfs.2025.101258<\/a><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>O equipo do Centro de Investigaci\u00f3n en Tecnolox\u00edas Navais e Industriais (CITENI) da Universidade da Coru\u00f1a (UDC) publicou na revista International Journal of Gastronomy and Food Science (JGFC), da editorial acad\u00e9mica Elsevier, en colaboraci\u00f3n co Basque Culinary Center, un estudo pioneiro que analiza a reutilizaci\u00f3n de cunchas de vieira de restaurantes con estrelas Michelin para a construci\u00f3n de arrecifes artificiais sostibles.<\/p>\n","protected":false},"author":6,"featured_media":20663,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"categories":[96],"tags":[],"class_list":["post-20659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novas"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"O equipo do Centro de Investigaci\u00f3n en Tecnolox\u00edas Navais e Industriais (CITENI) da Universidade da Coru\u00f1a (UDC) publicou na revista International Journal of Gastronomy and Food Science (JGFC), da editorial acad\u00e9mica Elsevier, en colaboraci\u00f3n co Basque Culinary Center, un estudo pioneiro que analiza a reutilizaci\u00f3n de cunchas de vieira de 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