Centre for Seafood Innovation

News Stories

Culinary arts students serve their seaweed creations to attendees during Urchin Tank, 2022.

VIU students showcase innovative seafood creations during Urchin Tank

November 20, 2023

What: Urchin Tank – Seaweed Challenge When: Friday, November 24, 5 to 7:30 pm Where: VIU’s Malaspina Theatre (Building 310), Nanaimo campus Vancouver Island University’s (VIU’s) Urchin Tank is back this fall with five new student teams competing to see who has created the best fermented seaweed product. Urchin Tank is a Dragons’ Den-style show where students pitch their products to a panel of... Read more


Melanie P. Loureiro stands in front of several bins of mussels and holds onel in her left hand.

VIU’s Seafood Business Accelerator program will help small-scale harvesters find their niche

February 16, 2023

BC Ministry of Agriculture and Food is funding the Centre for Seafood Innovation’s new program. A new Seafood Business Accelerator program led by Vancouver Island University’s (VIU’s) Centre for Seafood Innovation, in partnership with the BC Commercial Fishing Caucus, will help self-employed fishers and farmers become more sustainable, profitable seafood providers.   “Small-scale harvesters have... Read more


Four VIU microbiology and culinary arts work on their fermented seaweed products.

VIU students pitch their seaweed products on Dragons’ Den-style show

November 9, 2022

What: The Urchin Tank, hosted by VIU’s Centre for Seafood Innovation When:  November 23, 2022, 5:30 to 7:30 pm Where: VIU’s Malaspina Theatre, Nanaimo campus Nanaimo, BC: The Urchin Tank is a Dragons’ Den-style show where Vancouver Island University (VIU) microbiology and culinary arts students pitch their fermented seaweed products to a panel of judges.  The judges will provide constructive... Read more


Debra Hellbach sits on the beach with a dog.

5 Questions with Debra Hellbach

October 20, 2021

Debra Hellbach has been steering the helm as Manager of VIU’s Centre for Seafood Innovation (CSI) since April 2021. She brings a wealth of knowledge, including 35 years’ experience in the food processing industry, holds a degree in Food Science from the University of British Columbia, a Master’s degree in Professional Communication from Royal Roads University and was a Mitacs intern. “As Carl... Read more