Jingnan Zhang is a PhD student at the division of Food and Nutrition Science. Her research revolves around creating novel functional seafood protein ingredients from underutilized marine muscle sources, such as fish by-products, by cross-processing them with other raw materials like seaweeds and agricultural by-products. The overall objective of her research is to develop new process technologies and product concepts allowing a more complete utilization of food resources. The development of cross-processing tools for food industry side-streams can make necessary industrial investments more profitable and are expected to improve the stability of produced protein ingredients e.g. towards lipid oxidation.
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