Conversion of fish fibroblasts to muscle cells
Years active: 2023Utilize bioinformatics to characterize cell populations in fish muscles, employing this data to directly convert fish fibroblasts into muscle cells.
Seafood
Multi-omic profiling for cultivated seafood
Years active: 2023This project will leverage multi-omic data to analyze several fish species in depth.
CulFish
Years active: 2023This project will produce an animal-free source of nutrients from upcycled waste streams for fish cells, enabling reductions in the cost of cultivated fish.
Consumer and sensory research to guide alternative fish R&D
Consumer and sensory research can help companies and academic researchers better understand seafood consumers' needs and desires. Understanding consumers' needs will allow alternative fish researchers to ask and prioritize the correct biological and technical questions. Appropriate and thoughtful prioritization can avoid unnecessarily diluting resources in the short term and ensure that the expanding product landscape in the long term is well-matched to customer expectations.
Cell line development from food-relevant aquatic species
A lack of publicly-available cell lines from relevant species and cell types continues to be a challenge for the field of cultivated seafood. Addressing this challenge will require further investigation into the basic biology of aquatic species, development of optimized cell isolation procedures, and sharing of cell lines via existing and new repositories.
Cultivated, fermentation-derived, or hybrid surimi
There has been little publicly announced R&D and commercial effort to develop cultivated, fermentation-derived, or hybrid surimi. Compared to other meat products, surimi is likely to be by far one of the easiest to replicate well.
Developing cell lines for cultivated seafood
Years active: 2020Learn about Dr. Kevan Main and Dr. Cathy Walsh’s work at Mote Marine Laboratory to develop cell lines and methodology for cultivated seafood.
Macroalgae- and Maillard-derived seafood flavor
Years active: 2022This project will generate ingredients from byproducts of algae polysaccharide extraction to improve the flavor of alternative seafood products.
Reproducing salmon aroma
Years active: 2022This project aims to determine the key molecules that contribute to cooked salmon’s odor and flavor and recreate these with optimal plant, fungal, and algal oils. The proposed solutions’ oxidative stability will be determined and possibilities for shelf-life extension provided.
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.
