Sustainability in the Seafood Chain and Impacts on Product Quality
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Environmental Sustainability and Applications".
Deadline for manuscript submissions: closed (1 July 2024) | Viewed by 2379
Special Issue Editors
2. CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, 4450-208 Matosinhos, Portugal
Interests: seafood science and technology; sustainable seafood production; processing and preservation technologies; shelf life; product quality/safety; healthy seafood.
2. CIIMAR - Interdisciplinary Centre of Marine and Environmental Research, University of Porto, 4450-208 Matosinhos, Portugal
Interests: Seafood science and technology; quality of fish/shellfish/macroalgae (wild and farmed); innovative technologies for fish/shellfish/seafood processing/preservation; effect of rearing conditions, feeding strategies and slaughter methods on the final quality of farmed fish; safe and healthy seafood; sustainable seafood production; cell-based fish fillets; seafood analysis (sensory and physicochemical)
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Special Issue Information
Dear Colleagues,
According to the United Nations, fundamental changes in the way that societies produce and consume food are essential to achieve global sustainable development. Fisheries and aquaculture are a key global food production system, and an increase in aquatic food production is necessary to provide a growing population with healthy and nutritious products. However, ensuring food production, distribution and consumption in a way that is socially, economically and environmentally sustainable is one of the main challenges of this century and requires a rational and effective use of resources, including water and energy as well as reduction in food waste.
In this context, this Special Issue is dedicated to papers that focus on (1) strategies applied in seafood supply chains (from harvesting to commercialization) to increase sustainability, and (2) their impact on product quality.
In this Special Issue, original research articles and reviews are welcomed. Research areas include (but are not limited to) the following themes:
- Sustainable harvesting and production of marine resources (wild and farmed);
- Sustainable industrial development of seafood products: processing, packaging and preservation technologies;
- Quality characterization of seafood products, e.g., physicochemical characteristics (nutritional profile) and sensory properties;
- System analysis methods, including life cycle assessment and management.
We look forward to receiving your contributions.
Dr. Helena Oliveira
Dr. Amparo Goncalves
Guest Editors
Manuscript Submission Information
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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- fishing gears
- slaughter methods
- food processing
- food packaging
- food preservation and shelf life
- physicochemical properties
- nutritional profile
- sensory properties
- life cycle assessment
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