The overall goal of the Seafood Lab’s research program is to apply food science principles to improve the economic and environmental sustainability of the seafood sector. Fundamentally, it is about reducing waste, optimizing the use of valuable aquatic resources, and developing high quality & healthful seafood products.

Current research projects include:

  • evaluating the production of a fermented “green crab sauce” for culinary applications,
  • isolating functional products and/or bioactive compounds from the invasive green crab and from crustacean processing waste,
  • assessing the potential for minimal processing methods (sous vide & high pressure processing) to produce refrigeration-stable, safe, high quality seafood,
  • developing value-added food products from farm-raised seaweed.
Lobster tails with garlic lemon butter