Enriching foods with omega-3 polyunsaturated fatty acids is a multidisciplinary challenge that must overcome technical and commercial barriers in order to launch this type of functional food on the market in a sustainable way. Different scientific skills are needed, such as food science, nutrition, and sociological studies. In fact, although the knowledge of the potential health effects of marine omega 3 (EPA and DHA) has increased considerably in the last 30 years (reduction of cardiovascular diseases, anti-inflammatory effects, development of brain and nerve tissue...), There are still many points to be investigated: role in the reduction of certain types of cancer, in weight control, in mental health and in depression... On the other hand, many commercially launched omega-3 enriched products have not been as successful as expected due to a lack of consumer interest or acceptance. Comp...