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SUMMARY:Sustainable seafood for human health - Dr David Willer
DTSTART:20221121T180000Z
DTEND:20221121T193000Z
UID:TALK184889@talks.cam.ac.uk
CONTACT:Daniel Lim
DESCRIPTION:We love our fish and seafood and it makes up a central part of
  our culture - from that Friday night fish and chip takeaway\, to sushi ni
 ghts out with our loved ones\, to a good home-cooked dish of salmon\, to t
 he tuna thrown into our packed lunches as we dash off to work. Fish and se
 afood is also incredibly good for us – being our best source of essentia
 l omega 3 fatty acids\, and rich in protein and numerous other key micronu
 trients. But do you worry about the environmental impact of your consumpti
 on habits and question how you can act more sustainably? We will consider 
 new innovations in research that can let you ‘have your fish and eat it 
 too’. Prepare to hear about shell-less clams that can reach a metre in l
 ength in just six months\, to farming shellfish where there is no ocean\, 
 to why battered sardines and mussel fishcakes could soon be on your dinner
  table.
LOCATION:Wolfson Lecture Theatre\,  Department of Chemistry\, Lensfield Ro
 ad
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