Bita Forghani is a researcher at the division of Food and Nutrition Science. Her research is mainly focused on the recovery of proteins and other nutrients from seafood processing waters using mild technologies comprising flocculation plus dissolved air flotation or centrifugation. Apart from performing separation trials at a laboratory scale, she has been involved in several large-scale trials on site at seafood companies to scale up the recovery technique. To evaluate the suitability of the recovered protein biomass as a food ingredient, she also studies its technofunctional properties and storage stability. The long term goal is to help seafood companies to move towards more sustainable practices in terms of maximum use of their raw materials. Previously she has been involved in a project generating and studying antihypertensive peptides from sea cucumber.