Ioannis Zabetakis, assistant professor of food chemistry, University of Athens, Greece for explains how the industry can work towards producing aquafeeds with increased food security.
From both
nutritionist and aquaculturist points of view, our aim is to sustainably
produce aquatic food with superior sensory properties and high
cardioprotective properties. The reason is that although preventable,
cardiovascular diseases (CVDs) remain the top global cause of death and
stroke. The prevention of atherosclerosis is, therefore, a major
objective of modern medical and biochemical investigations into the
mechanism of atherosclerosis and how the structure of food components
determines their role in the mechanism(s) involved. The composition of
aquafeeds and their impact on the nutritional value of aquatic food is a
focal point of today’s research and development both in academia and
industry.
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| Towards aquafeeds with increased food security |
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