Macroalgae- and Maillard-derived seafood flavor

2022 – 2024

This project will generate ingredients from byproducts of algae polysaccharide extraction to improve the flavor of alternative seafood products.

Production platform: Plant-Based

Technology sector: Ingredient optimization

Sci23066 pb

Project aims

Our project aims to produce seafood flavors from algae ingredients that could be used in alternative seafood products. This project will enable the utilization of byproducts from algae polysaccharides extraction while improving the flavor of alternative seafood products.

Spotlight on research: Explore the poster presentation from the 2023 Good Food Conference

Principal researchers

Sci23076 2022 research grantee headshots zhao

Dr. Jing Zhao

Assistant Professor, San Diego State University

Dr. Jing Zhao is an assistant professor in Foods and Nutrition at San Diego State University. Dr. Zhao obtained her Ph.D. degree in Animal and Food Sciences from the University of Kentucky and did her postdoctoral training at the University of Wisconsin-Madison, Florida State University, and the University of Kentucky. Prior to her current position at SDSU, Dr. Zhao was a tenure track faculty at California State University, Los Angeles for six years.

Dr. Zhao is an awardee of multiple federal (USDA, NSF) and state grants, incoming chair (2023-2024) of the Institute of Food Technologists (IFT) Protein Division, and an active member of Southern California IFT.

Dr. Zhao is an editorial board member of the Journal of Food Science and reviewer of several high-impact journals of food science. Her research focuses on the development and characterization of sustainable food proteins from agriculture byproducts and novel sources.

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