This project aims to evaluate the development of high-quality, healthy and nutritious seafood products using fish roe, milt and liver, to add value to these under-utilised ingredients. We are investigating the sensory acceptance of these products among young consumers and evaluating digestibility of the nutrients when they are emulsified in food products with a complex range of ingredients. The research is conducted in collaboration with Letterkenny Institute of Technology and is funded under the GMIT – Research and Innovation Strategic Endowment MSc programme and the GMIT Connacht Ulster Alliance PhD Completion Scholarship.
