As part of the OPTiMAT project, the overall idea of my PhD project is to increase the utilization of little utilized marine resources (LUR). Hereby, I focus on the characterization of the chosen raw material as well as investigate on quality parameters like post mortem factors and processing technologies to generate a consumer product. One subgoal is to add value to the rest raw material (i.g. cut-offs) following the sustainable approach of a holistic utilization of food sources. Consumer acceptability of new products plays a crucial role and hence will be considered. 

Background:

Master of Science in Engineering (MSc) in Food Technology and Nutrition 

Master thesis in "The effect of oxidized rest raw material on the quality of fish protein hydrolysates".  

Bachelor of Science in Engineering (BSc) in Sustainable Food Management