External Organisations

  • Danish Shellfish Centre, Denmark
  • University of Arhus, Denmark
  • University of Southern Denmark, Denmark
  • Bolding Burchard Hydrodynamics (SME), Denmark
  • National Institute of Water and Atmospheric Research, New Zealand
  • Bedford Institute of Oceanography, Canada
  • University of Dalhousie, Canada

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The overall aim of MUMIHUS is to combine biological production with tools for mitigation of eutrophication in Danish coastal areas, through compensation culture of mussels. Increasing awareness for the need to change current production forms for food and non-food biological products due to their environmental impact, challenges our perception of how nature is utilized. The concept of MUMIHUS is to bridge the gap between the need for new marine products and the need for measures that can mitigate eutrophication, which is a major treat to Danish coastal waters.

Specific objectives are (i) To adapt known techniques for mussel production to purposes of nutrient removal; (ii) To develop from the cultured blue mussels an alternative protein source of feed for organic husbandry, and to study how mussel meal affect health of poultry and pigs and human health, promoting and sensory properties of eggs; (iii) To assess bioaccumulation of contaminants from mussels to eggs; (iv) To assess environmental impact of blue mussel compensation culture; (v) To assess effects of adverse conditions like low salinity and cyanobacteria occurrence on growth and biochemical composition of blue mussels; (vi) To integrate results in an ecosystem based management model and to develop tools for using compensation cultures as an eutrophication mitigation measure, through tradable permits for nutrient emission. The approach is a combination of field and laboratory experimental studies, model development and implementation to assess environmental impact.

The project is coordinated by Danish Shellfish Centre, Denmark.
StatusCurrent
Period01/01/1030/09/13

Keywords

  • Research areas: Coastal Ecology & Shellfish
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