Research Topic
Given the importance of fish as protein and essential lipids source, and the challenges due to post-capture degradation regarding lipid oxidation, protein denaturalization, microbial contamination), this research pretends analyzing the the impact of different technologies (energy: refrigeration and freezing) and packaging technologies (commercial and bio-based films) on the chemical and nutritional quality of two species of monkfish (Lophius spp.) from the Cantabrian Sea. Parameters as protein and lipid content and stability during storage, as well as energy consumption of each technology will be studied. The objective is the identification of the optimal conditions maximizing the product quality minimizing the energy consumption.
This research stay will provide the student the possibility of working both at a laboratory of the university of Cantabria (ETSIIT) and the installations of the Spanish Oceanographic Institute in two different locations (San Martín de Bajamar, by the Bay, and El Bocal), giving an interdisciplinary experience in a very natural and historical setting of Santander area.