Mursalin Sajib is a PhD student at the division of Food and Nutrition Science. The aim of his PhD project is to valorize fish processing by-products into silages. Industrial seafood processing generates roughly 50% (w/w) by-products, which can be valorized to potential food/feed ingredients via ensilaging, an environmentally friendly process option resulting in a product known as "silage". During his PhD studies Mursalin has optimized the ensilage process for herring by-products and investigated the effect of different processing parameters on lipid oxidation development during ensilaging. He is now focusing on strategies to improve the quality of silages e.g. by applying different antioxidative strategies.
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