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Promote aquaculture sustainability under a changing climate and develop innovative methods to increase food extraction from the ocean are central approaches to tackle societal challenges related to human nutrition and seafood quality. For these, it is critical to comprehend central aspects related to the morphological and physiological diversity of aquatic species of economic interest or key to food webs, including their environmental and nutritional requirements, mechanisms of adaptation and susceptibility to diseases. High impact scientific knowledge and innovation in supporting areas are provided through basic and applied research and transferred to the industry and end-users.
