CRC Press Sustainable Aquafeeds: Technological Innovation and Novel Ingredients

Product Description Aquaculture, the youngest, fastest-growing, and most dynamic protein-producing industry, has the key advantage of efficient use of feed that allows farmed fish to be competitively priced compared with terrestrial proteins. Sustainable Aquafeeds: Technological Innovation and Novel Ingredients explores the present and future evolution of feeds, explains the current challenges for aquaculture, and considers how advances in technologies and ingredients can produce aquafoods for the increasing world population. International contributors to this book provide state-of-the-art information on the profile of the aquafeed industry, including factors affecting supplies and prices of key ingredients for aquafeed production. An entire set of chapters covers the scientific advances and feed industry initiatives in accordance with modern consumer trends, updating readers on the most promising strategies. These include the use of novel ingredients for nutrient supplementation and the enhancement of their use by genetic selection. The authors hope to inspire a collaboration of NGOs, researchers, and private partnerships to replace wild-caught ingredients by accelerating and supporting the scaling of innovative, alternative, aquaculture feed ingredients, including bacterial meals, plant-based proteins, algae, and yeast. About the Author José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been the Principal Investigator of several projects of R&D and innovation related to meat science and food technology. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed analytic training in Liquid Chromatography (LC) and Gas Chromatography (GC), developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by Solid phase Extraction (SPE) and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These activities have focused on 1) Characterization of meat products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial activity from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. As an outcome of his research experience, the main achievements and strengths are: 1. More than twenty years of continuous upgrading in research skills and leadership. 2. A strong capacity for teamwork, and a growing collection of fruitful national and international collaborations. 3. The development of an independent, usually hypothesis-driven philosophy, to address complex problems that require systematic approximations and multidisciplinary approaches. 4. Five hundred twenty-four research papers in well-recognized peer-reviewed international journals (SCI)