Blue Food's young researchers

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

Sara Kurland, Uppsala University

High-resolution temporal monitoring of marine biodiversity in Gotland

Evangelia Zioga, KTH & DTU

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

Kristina Bergman, KTH

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

Elena Costa, RISE and University of Gothenburg

Barriers and fears - food neophobia in seafood consumption

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

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 - Avslutat

Other research projects

Blue Food funds satellite projects that address important issues for the industry, here you will also find other research projects within or related to Blue Food.

Satellite project 2:2023

Influence of rearing conditions on gut flora in rainbow trout

Satellite project 1:2023

Characterization of consumers in Sweden and Finland

Satellite project 2:2022

Sustainability assessment of fishing and fermentation of algae

Satellite project 1:2022

Oysters and heavy metals

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

Torbjörn Johansson, IVL

Satellite project 1:2021

Lake fish and BKD

Research areas

Blue Food has defined six research areas that can help promote Swedish seafood production and consumption. You can read more about them here.

1: Primary production

2: Process technologies and product development

3: Circular systems

4: Consumer attitudes and sensors

5: Sustainability analysis

6: Health and welfare

Cross-cutting research areas

In addition to the six research areas, there are four cross-cutting research areas that are relevant to all research areas.

1: AI and digitalization

2: Food safety

3: Laws and regulations

4: Risk analysis

Articles & reports

Read more about Blue Food research in scientific publications and reports.

"Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption"

Appetite, volume 198, 1 July 2024, Collier, E. S., Costa, E., Harris, K. L., Bendtsen, M., Niimi, J

"Exploring seafood choices at the point of purchase among a sample of Swedish consumers"

British Food Journal, volume 126 Issue 13, Exploring seafood choices at the point of purchase among a sample of Swedish consumers, Elena Costa, Penny Bergman, Jun Niimi, Elizabeth S. Collier

"Methodologies in Sensory and Consumer Sciences for the Evaluation of Seafood Products".

Chapter in Handbook of Seafood and Seafood Products Analysis. ISBN 9781003289401. Elena Costa, Elizabeth S. Collier, Jun Niimi.

"Environmental and biodiversity performance of a novel single cell protein for rainbow trout feed"

Science of The Total Environment, vol 907, 10 January 2024. Kristina Bergman, Markus Langeland.

"Novel Marine Ingredients for Aquaculture - Fish Nutrition, Physiology and Intestinal Health"

Doctoral thesis. ISBN 978-91-8069-513-8. Niklas Warwas.

Satellite project: "Solid-state fermentation of side streams from Saccharina latissima".

Rise Report 2023:152. Martina Bergentall, Unn Tjörnstrand, Karin Bjerre, Gunnar Cervin, Göran Nylund, Jenny Veide Vilg.

"Life Cycle Assessment of a large commercial kelp farm in Shandong, China"

Science of The Total Environment, vol 903, 10 December 2023. Kristina Bergman, Fredrik Gröndahl.

Satellite project: "Sustainability assessments of seafood in Sweden - key issues for more needs-based tools"

Rise Report 2023:102. Sara Hornborg, Anna Axelsson.

Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata and...

International Journal of Food Properties, vol 26-203. Maria Jacobsen, Marta Bianchi, João P. Trigo, Ingrid Undeland, Elinor Hallström & Susanne Bryngelsson.

Effects of whole seaweed consumption on humans...

Frontiers in Nutrition, vol 10-2023. João P. Trigo, Marie Palmnäs-Bédard, Mar Vall-Llosera Juanola, Ingrid Undeland

"The relationship between food neophobia and hedonic ratings of novel foods may be mediated by emotional arousal"

Food Quality and Preference, vol 109, July 2023, Elena Costa, Elizabeth S. Collier.

"Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden"

Future Foods, vol 7, June 2023. Elena Costa, Elizabeth S. Collier, Åsa Strand.

Perspectives on aquaculture's contribution to the Sustainable Development Goals for improved human and planetary health

J. of the World Aquaculture Soc. Vol 54-2023. Troell, M, Costa-Pierce, B, Stead, S, Cottrell, R.S, Brugere, C, Farmery, A.K, Little, D.C, Strand, Å et.al.

Satellite project: "Freshwater fish for Sweden"

Loredana Malafronte, Ana Miljkovic, Martina Bergentall, Anne Normann, Jun Niimi

"A System for Autonomous Seaweed Farm Inspection with an Underwater Robot"

Sensors, special issue "Underwater Robotics in 2022-2023". Fredrik Gröndahl.