AquaFarm 2019 is certainly a unique event of its kind, throughout the European scene. the happy synergy between a large agenda of conferences and seminars, and the vast exhibition area and meeting opportunities at all levels of the supply chain, makes it a must for all operators in the sector. It is not surprising, therefore, that both the companies and the size of the reserved spaces are growing. The theme, which is always current, is inherent to farmed fish. It is not a mystery that fake news and false alarms on the real quality of farmed fish are spreading periodically. And this despite scientific research and institutional and market initiatives confirm every day more the goodness of this product, which also contributes a little to the protection of the environment. It is evident that breeding is not sufficient to discriminate, and all European regulations and national standards that serve as a guarantee of control and quality must also be considered. A session dedicated to these aspects will take place on the afternoon of 14 February, the second day of the event, and will deal with the “ingredients” for a healthy and safe human diet. In the spotlight, previewed in our country, the results of the research carried out by the team of Chalmers University of Technology in Gotheborg on the beneficial effects that the protein paravalbumin, in the specific form that is found in fish has on memory and especially for the prevention of diseases degenerative diseases such as Parkinson’s and Alzheimer’s. Professor Nathalie Scheers will explain how the paravalbumin of the fish hinders the creation of plaques in the brain tissues, typical of the evolution of the two diseases; eating fish therefore leads to advantages that go beyond the contribution of Omega-3. Obviously it is important to promote the consumption of fish. The first step is to increase accessibility, providing aquaculture fish preparations ready to be cooked or to be consumed with sufficiently long shelf-life, using process technologies that ensure the preservation of organoleptic and nutritive qualities. Marco della Rosa, professor at the University of Bologna, will illustrate new technologies that do not require the application of high temperatures, but treatments such as cold plasma and pulsed electric fields. A second way certainly goes from increasing the spread of aquaculture products in collective catering, in consideration of the fact that most of the population consumes at least one meal a day away from home. Francesca Colombo, food technologist and quality manager of Ottavian Catering, will provide a perspective on the factors influencing the choice of seafood products in the catering sector. The aquaculture and fishery products obtained in a sustainable and controlled manner at all stages contribute to improving the environment and health. The European Commission has prepared and is spreading a program to promote the breeding products of the countries of the Union, to understand the advantages and the greater guarantees that they entail for the consumer, as well as ensuring an adequate income for Italian farmers; at AquaFarm, thanks to the support of the Italian Piscicoltori Association, the “Farmed in EU” campaign will be launched in Italy by DG MARE. Finally, remember that AquaFarm will be joined by NovelFarm, international exhibition-conference completely dedicated to innovation in agritech, including insights on aquaponics, the integrated production of plants and aquatic species and the circular economy.