|
Seafood Science & Technology
National Sea Grant Goal: Improve the safety, quality, shelf life and marketability of existing and new seafood and seafood-derived products.
This national theme aims to develop new ways for Americans to reap the bounty of our waters on a sustainable basis. Sea Grant-sponsored research and technology transfer in this thematic area help the seafood industry by improving processing technology, products and methods for assuring seafood safety. As wild fish stocks decline, we need to find new ways to reduce waste and by-catch by improving fishing gear, developing markets for underused species, and ensuring the safety and quality of products through better storage, processing and packaging techniques.
Examples of previous Wisconsin Sea Grant-supported research and technology transfer in this theme include applying Hazard Analysis Critical Control Point methods in commercial processing to ensure seafood safety, developing super-absorbent gels from fish protein extracts, and finding ways to use omega-3 fatty acids common in fish oils as nutraceuticals—foods or food additives that confer nutritional, therapeutic or preventative medical benefits to individuals at risk for cardiovascular disease, certain forms of cancer and diabetes, hypertension, and other health problems.
<< Back
to list of Theme Areas
|
