Semhar Ghirmai is a Ph.D. student at Food and Nutrition Science. Her focus is on understanding the impact of blood on lipid oxidation in fish to minimize color changes and deterioration of the valuable marine n-3 polyunsaturated fatty acids, or “omega-3”. The most problematic compound in the blood is hemoglobin, which is a strong pro-oxidant. By collaborations with the fish industry and experts within zoophysiology, hematology and food science nationally as well as internationally, her aim is to find innovative solutions to improve the quality of fresh fish. This will stimulate a sustainable handling of our marine resources, and minimize food loss.
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