Seaweeds are regarded as a valuable source of vitamins, minerals, polyunsaturated fatty acids, protein, and dietary fibres. In this context, there has been an increasing demand for sustainable, locally produced, seaweed-based food products.
This project will investigate the effect of processing methods, and storage
time and conditions (e.g. room temperature and/or fridge) in the nutritional
composition, content of bioactive compounds, and microbiology of different
seaweed products (dried, smoked, fresh/salad, and fermented seaweed, and
seaweed-based pesto) produced and commercialised in Denmark.
Goal: Evaluate (and possibly extend) the shelf life
of processed seaweed products kept/stored according to the manufacturer specification.
Main activities: Literature
review concerning composition and shelf-life assessment of seaweed products,
performing chemical analysis (analytic techniques) and classic microbiology
techniques, treatment and analysis of data, and writing masters project
report (the student will also have the opportunity to contribute to the
publication of research articles if he/she so desires).
Interested in this project? Please, contact Associate Prof. Susan Holdt via email: firstname.lastname@example.org