The fish or seafood you eat in the future may come from some unexpected sources, according to the latest series of interviews from the Institute of Food Technologists (IFT) FutureFood 2050 publishing initiative. In this series, FutureFood 2050 talks with an oceanographer, a chef, a biochemist, an advocate, and an entrepreneur about new and innovative ways to address the global challenge of feeding the world healthfully with limited resources.
“Science and technology are making it possible to generate new sustainable solutions that will help us meet the growing demands for more fish, shellfish and other aquatic species,” said Mary Ellen Camire, PhD, CFS, food science professor at the University of Maine and Institute of Food Technologists (IFT) president elect. “Ultimately this will not only protect the environment, but it also generates new businesses driven by sustainability.”…
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