Plant & Food Research uses experience in marine science and microbiology to develop tools and technologies to ensure the delivery of high quality seafood.
To maintain a reputation for consistent high quality and supply with consumers, the seafood industry must take into account both food safety and environmental sustainability. Our understanding of the marine environment, combined with knowledge of seafood pathogens and postharvest preservation, allows us to work with industry to develop production methods that ensure quality is retained from capture to consumer.
Our scientists use their knowledge of seafood and aquaculture production to develop new gentle, selective harvest methods that ensure that each catch reaches the ship in the best possible condition. Our microbiology research then provides new processing and preservation technologies to enhance the quality, safety and storage characteristics of seafood products through to the consumer.
Our biochemistry researchers are also using knowledge of the characteristics of seafood to develop extraction and processing methods that add value to marine by-products.