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The word “irradiation” may bring up some negative connotations. However, in the realm of food and more importantly food safety, irradiation is a good thing in helping keep consumers healthy and extend the shelf life to reduce food waste. Irradiation is a process highly used with consumer proteins and veggies such as: beef, pork, lettuce,… Read more »

Identifying fish is harder than you would think, and because of this, it will take decades to track down and categorize every species of fish. However, Dr. Dan Distel and Hannah Appiah-Madson from Northeastern University are simplifying this incredible hurdle with the Ocean Genome Legacy Center; where they are building a database to categorize snapper… Read more »

With the global population expected to reach nearly 10 billion people by 2050, the world — more than ever — will need access to both healthy and affordable proteins. This will require a path that innovates food and its production — like increasing the underutilization of discarded seafood resources. Can the seafood industry better utilize… Read more »