Research

Here you can read about Blue Food's research areas, the young researchers' projects and other research projects.

Research areas

Blue Food has identified seven research areas that can help promote Swedish seafood production and consumption.

Sustainability and resilience

Research area 1

Laws and regulations

Research area 2

AI and digitalisation

Research area 3

Primary production - aquaculture

Research area 4

Wild resources and enhancement of ecosystem provisioning

Research area 5

Processing and product development

Research area 6

Consumers and the market

Research area 7

Blue Food's young researchers

Central to Blue Food are the research projects carried out by Blue Food's young researchers – doctoral students and post-doctoral researchers. They will lead to new knowledge and new seafood experts.

Xiu Gao, KTH Royal Institute of Technology

Seaweed-based blue food systems in China: environmental performance, metabolic dynamics, and trade-mediated sustainability transitions

Rufa Mendez, Chalmers

Unlocking the potential of blue hybrids and marine food micronutrients

Mathilda Karlsson, Uppsala University

Marine observations focusing on blue food – availability, extraction potential, and strategies for sustainable use

Vita Weitong Xu, KTH Royal Institute of Technology

Sustainable upscaling of seaweed industry in Scandinavia and the Nordics

Laura Kvarnstrand, KTH Royal Institute of Technology

Underwater Robotic Mapping with Fluorescence and Hyperspectral Analysis for Ecological Applications

Sara Kurland, Uppsala University

High-resolution temporal monitoring of marine biodiversity in Gotland

Kristina Bergman, KTH Royal Institute of Technology

Developing better methods for the sustainability assessment of seafood

Marica Andersson, GU

Co-cultivation of fed and extractive species in Swedish land-based recirculating aquaculture systems

Mar Vall-Llosera Juanola, Chalmers

Stabilization and Ulva sp. biomass and it's effects on nutritional properties, microstructure, technofunctionality and development of volatile compounds

John Axelsson, Chalmers

Valorization of whole/gutted small herring and sprat into protein-enriched ingredients

Former young researchers

Here you will find former Blue Food young researchers who have either earned their doctoral degrees or completed their postdoctoral positions.

Evangelia Zioga, KTH & DTU

Taste-sea: Sea vegetables with enhanced flavor for future sustainable foods

Pontus Gunnarsson, SLU

Effect of next generation feed sources on aquaculture manure in plant/microbial production, on gut biota and metabolic effect on the fish as food

Elena Costa, RISE and University of Gothenburg

Barriers and fears - food neophobia in seafood consumption

Niklas Warwas, University of Gothenburg

Circular marine feed ingredients for Nordic aquaculture

Adrianus Both, Uppsala University

Using stable isotopes to identify sustainable food fish in a coastal ecosystem on Gotland

Other research projects

Here you will find additional research projects within or related to Blue Food.

"Sustainable industrial production of fish using AI and advanced data analysis"

Torbjörn Johansson, IVL

Satellite projects

Blue Food's satellite projects can be found on a separate page.

Here you will find Blue Food's research areas, including overarching  research areas, during period 1 (2021-2024 ). A large number of projects started in the first period have continued into period 2.