The ability to accurately evaluate the chemical characteristics of potential food items was one of the most critical aspects for animal growth and survival. In fish, the sense of taste was highly developed and exhibited unique features, and it served as the primary sensory system that controlled feed ingestion.

In the context of aquaculture, failing to address the taste preferences of farmed species led to significant consequences, such as feed wastage and reduced productivity. This challenge was particularly pressing at the time, given the ongoing reduction of marine ingredients in aquafeeds, the increasing use of less palatable ingredients, and the rise in stressful farming conditions, all of which diminished feed acceptance.

In the talk on November 4, 2025, Dr. Sofia Morais explored palatability from the fish’s perspective and discussed how this understanding could be leveraged to develop more efficient and sustainable aquafeeds.

Short biography of the presenter:

Dr. Sofia Morais is the Innovation AQUA Team Leader in Lucta, a global leader in feed additives founded in Barcelona in 1949, dedicated to enhancing feed palatability, efficiency and animal welfare. She holds a Biology degree from the University of Lisbon, an MSc in Aquaculture from the University of Stirling, and a PhD in Aquaculture Nutrition from the University of Algarve. With 27 years of experience in aquaculture research across academia and the feed additives sector, her expertise spans fish nutrition, lipid metabolism, digestive physiology, and feed intake regulation. Sofia specializes in R&D, developing science-based solutions for the aquaculture industry.

Connect with Dr. Sofia Morais on LinkedIn.

LUCTA, a Corporate Member of EAS, presented this webinar as part of their member benefits. Visit LUCTA’s website.

Download the presentation slides here.