A Comprehensive Seafood Course for Young Researchers
The seafood value chain is both long—from production to consumption—and broad. Blue Food’s doctoral students and postdoctoral researchers delve deeply into their projects, primarily focusing on specific areas, but at the same time, they benefit greatly from understanding the seafood sector as a whole from multiple perspectives. Blå mat’s course “The Seafood Value Chain: From Production to Consumption” provided participants with broad knowledge in areas such as the aquaculture of wild-caught species, fish feed production, the use of byproducts, the health benefits of seafood, AI, digitalization, and seafood as a basis for tourism.
Most of the course was held on-site at the Kristineberg Marine Research Station, and the 13 participants—five of whom were young researchers in the field of Blue Food—enjoyed five days filled with lectures, field trips, boat trips, and project work. The course participants came from Uppsala University, Chalmers University of Technology, the University of Gothenburg, KTH Royal Institute of Technology, and the University of Borås, and the instructors were from Chalmers, KTH, the University of Gothenburg, RISE, Nordic Seafarm, Orkla, Pronofa, FF Skagen, Brygghuset, DTU, and IVL.
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