We are recruiting motivated students to join our research project on the functional valorization of dark muscle (血合肉) from tuna and other commercially important aquatic species. This project aims to develop innovative processing strategies to improve the safety, quality, and functional value of underutilized seafood raw materials.

Research Areas:

Functional ingredient development from tuna dark muscle

Lipid oxidation, protein denaturation, and color stability in fish processing

Bioactive compound extraction and characterization (antioxidants, peptides)

Instrumental analysis (GC, LC, texture analysis, color measurement)

Regulatory aspects of functional food ingredients

Who Can Apply:

Undergraduate and graduate students in Food Science, Fisheries Science, Biotechnology, or related fields

Students with interest in food processing research and international academic collaboration

Opportunities:

Hands-on training in food processing and analytical laboratory techniques

Experience in instrumental analysis and scientific publication

Access to international research networks in fisheries and food technology

Exposure to regulatory and industry perspectives on functional seafood ingredients