date:Nov 23, 2022
Researchers are developing the unique aroma of salmon using plants to support the development of alternative sustainable seafood products.
The work, led by Dr. Rosenvald, head of protein research, sensomics and meat alternative development at Estonias Center of Food and Fermentation Technologies (TFTAK). The research aims to help address Europes dependence on imported seafood and meet the growing demand without harming marine ecosystems.
Dr. Rosenvalds team will take samples of salmon and unp