DivAV laboratory infrastructure has dedicated facilities rooms for (i) sample preparation and analytical processing; (ii) analysis of lipids in feeds and seafood (namely, HPTLC for lipid class analysis, GC-FID for fatty acid profile determination, and in vitro digestion model for lipid bioaccessibility); (iii) performance of freshness analysis in seafood through biochemical characterisation supported by LC-MS; and (iv) a sensory analysis laboratory with separate cabins and controlled conditions. DivAV has conducted studies on the effects of feed formulation and slaughtering methods on seafood quality with special emphasis on lipid fraction, lipid oxidation, and freshness overall of fish. DivAv offers services on feed composition (with special focus on the lipid fraction), freshness indices (with special attention to oxidation levels and other biochemical parameters), and overall lipid composition aspects in fish (lipid classes, fatty acid profile, bioaccessibility of lipid components, etc.) and receives typically 1-2 international visitors annually.