PhD student position in New seafood products from underutilized sources

RE-BLUE focuses on better utilization of small pelagic fish species for production of a new generation sustainable seafood products. Results are expected to have major impact on food security and contribute to the development of a sustainable blue bioeconomy.
Information about the division and the department
The (FNS) is one of four research divisions at . FNS addresses major societal challenges related to sustainable food production, nutrition and health. We conduct fundamental and applied research, innovation, education and dissemination in Food and Nutrition Science with the aim to provide new knowledge and solutions that pave the way for a sustainable planet and healthy humans. Research topics span from food chemistry and food technology to molecular and data- driven nutrition (Precision Nutrition). In Food Science, we focus primarily on marine and plant-based food systems for which we develop tools and processes to promote high food quality, minimize losses throughout the value chain and allow nutrient recovery from alternative biomasses. In nutrition, we focus on human observational and intervention studies as well as cell- based model studies and apply advanced data-driven approaches and state of the art biochemical and OMICs technologies to understand and predict the role of foods, dietary components and dietary patterns in human health. The research is also related to global food security topics in an international context.

Major responsibilities
The overarching goal of this PhD-project is to pave the way for nutritious, tasty and safe seafood products from underutilized pelagic fish species such as herring and sprat. Fundamental knowledge will be retrieved on how e.g. pro-oxidants, hydrolytic enzymes and potential contaminants in the fish biomass respond to an array of different processing pathways. In a similar manner, crucial nutrients such as omega-3 fatty acids, heme-iron, selenium and vitamin B12/D, will be studied from a processing perspective, with the aim of maintaining highest possible levels. Results will provide important insights to factors controlling the quality of a new generation sustainable blue food products, translating into value chain robustness and potentials for high consumer acceptance.

The work provides an opportunity to become expert within a long series of analytical techniques and to gain experiences from a broad variety processing principles applicable to blue biomasses. Through affiliation with the EU-project RE-BLUE, an international and collaborative context is ensured.