Dr. Haizhou Wu, researcher at the Division of Food and Nutrition Science at Chalmers, receives the Young Scientist Award 2022 by The International Union of Food Science and Technology (IUFoST). The award is the preeminent acknowledgement of outstanding young food scientists from around the world.
”I was surprised and excited when I received the email noticing that I would receive this award. It is fantastic that IUFoST helps the young and emerging scientists through awards like this. I really feel encouraged to continue to do my best as a scientist to advance as much as I can, both in applied and fundamental research in my field,” says Haizhou Wu.
Improving utilisation of seafood
Haizhou Wu’s research primarily focuses on maintaining and improving the quality characteristics of muscle foods (fish, mammal, poultry) and utilisation of seafood side-streams to achieve more sustainable supply chains. His research at Chalmers is conducted together with Professor Ingrid Undeland.
Together they develop novel strategies for stabilization of seafood side-streams against lipid oxidation, specifically by removing and/or deactivating the hemoglobin in blood, or by adding smart antioxidant solutions.
"We need to convert more of each landed fish into food"
”The demand for fish is steadily increasing in response to dietary recommendations, population growth and increased consumption of protein sources with low environmental footprints. We therefore need to convert more of each landed fish into food, as today mostly only the fillet is used, i.e., 40-50 per cent of the weight,” says Haizhou Wu.
Through the ongoing EU project Waseabi, as well as national projects, Haizhou Wu already collaborates closely with e.g., Sweden’s largest herring and sprat processor (Sweden Pelagic AB), and upscaling trials on site have provided highly promising results.
New technologies contribute to circular ecenomy
In addition, Haizhou has made remarkable contributions in mapping the mechanisms of lipid oxidation in muscle food. The results are important in expanding the fundamental knowledge regarding interaction of heme proteins with phospholipids, free fatty acids, and phenolic antioxidants.
“The technologies we have developed aid food production from fish co-products that are currently lost from the food chain, thereby contributing to a circular economy and increased potential for industrial symbiosis,” says Haizhou Wu.
He will present his research to a global audience of World Food Congress delegates from across academia, industry and government at 21st IUFoST World Congress 2022 in Singapore.
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About IUFoST
- A global scientific organization representing over 300,000 food scientists and technologists from more than 75 countries
- IUFoST is a full scientific member of ICSU (International Council for Science) and it represents food science and technology to international organizations such as WHO, FAO, UNDP and others.
- Organizes world food congresses to stimulate the ongoing exchange of knowledge in those scientific disciplines and technologies relating to the expansion, improvement, distribution and conservation of the world’s food supply.
- More information at iufost.org