It is well known that seafood is healthy, and seafood consumption is important for human and animal nutrition. Seafood is not only products from fin-fish, but also crustaceans, mussels and a wealth of different marine species, also counting invertebrates.
Recently macroalgae, or seaweed is obtaining increased interest for human consumption, and should thus be included in the term seafood, or aquatic food, as the raw material may just as well originate from freshwater as from the marine environment. The products
should be safe, nutritious and good tasting. There are however several challenges during processing and storage as the raw material is prone to rapid deterioration due to bacterial growth and rapid lipid oxidation. The high amount of polyunsaturated fatty
acids, the omega-3 fatty acids, contributes to the nutritious value, but easily leads to rancidity when oxidised, which consequently results in unpleasant flavour and taste. These are some of the challenges when seafood is to be processed and preserved. For
past contributions within the area, see Competences.
Membership to the Seafood Subgroup is free of charge as long as the main membership of ESMB is paid. An
important aim of the subgroup is to encourage collaboration through project partnership supported by funds from the EU research programmes. Further, student exchange programmes are important as part of the general educational aims of ESMB.
Another contribution has been as past Co-Editor-in-Chief of Journal of Aquatic Food Product Technology (JAFPT). The journal publishes eight issues every year,
presenting original, peer reviewed research, short research notes, review articles, and book reviews. A number of editorials have been drafted for the journal.
My editorials as well as other published items are available upon request at researchgate.net.