Multi-omic profiling for cultivated seafood
Years active: 2023This project will leverage multi-omic data to analyze several fish species in depth.
Canada
Alternative seafood flavors in storage
Years active: 2022In this project the role of food matrix components in modulating the flavor profiles, nutritional/chemical properties, and oxidative stability of plant-based seafood formulations during processing and storage will be investigated. Lexicon to accurately describe seafood flavor(s) will also be developed.
Plant-based transferrin media substitutes
Years active: 2022Dr. Stogios’ project will uncover plant-based additives for cellular agriculture media. The team will determine whether transferrin, an expensive but key component of serum-free cell culture media, can be replaced by proteins from legumes (like beans, lentils or chickpeas).
