Specialization in MSOCEAN:

Aquatic Food science

• Aquatic food production
• Fish waste utilization
• Seaweed processing

Most of the fish resources are already fully exploited, or overexploited, and there is a need for better preservation and processing methods to reduce losses and increase the volume used for human consumption. More knowledge on the biochemistry and quality of the raw material and the relationship between raw material and processing parameters is therefore needed. The focus of the research will be on maintaining the healthy components in seafood, the food safety and the quality. There is also an increasing interest in fresh food and minimally processed food. Harvesting and processing of other resources such as plankton, krill and seaweed is also important. These resources require new preservation and processing methods.

The Aquatic Food Science specialization includes several university partners from the Nordic countries. It has its own admission process, its own compulsory courses, and the students starting at NTNU must complete year two at a partner institute in the Nordic countries. Students choose this specialisation soonest on arrival after regular admission to MSOCEAN.

Participation in Aquatic Food Science will accordingly involve exchange and mobility between the Nordic Countries. For course overview, you will find more information on study tracks, programme structures and courses on the DTU webpage AQfood.

If you apply to NTNU, you will have your first year at NTNU and the second year in DTU, Denmark or University of Iceland, Iceland.