WaSeaBi's research on herring nutrition has been incorporated into the FAO/INFOODS Global Food Composition Database for Fish and Shellfish (u-Fish 1.0), signifying a noteworthy development for the WaSeaBi project.
Photo: from the left Prof. Ingrid Undeland and Dr. Haizhou Wu
The Food and Agriculture Organization (FAO) of the United Nations, specifically the Food and Nutrition Division (ESN), reached out to Dr. Haizhou Wu and Prof. Ingrid Undeland from the Department of Life Sciences-Food and Nutrition Science at Chalmers University of Technology as part of their ongoing efforts to expand this vital resource.
Sitilitha Masangwi, a Food Composition Specialist at FAO's ESN, acknowledged the research contribution to our understanding of the nutritional properties of fish. The study, titled 'Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets,' was deemed of suitable quality for inclusion in the database.
u-Fish 1.0, initially published in 2016, is an essential reference for researchers, policymakers, and the food industry, offering comprehensive data on the nutritional composition of various fish and aquatic foods, thus facilitating the development of healthier and more sustainable diets.
The paper has been published with open access in the journal Food Chemistry X, which you can read here. Co-authors of the paper are also Dr Bita Forghani and Docent Mehdi Abdollahi from the WaSeaBi project.