Scientific, nutritional, and market knowledge across aquatic food categories
Aquatic food products demand integrated knowledge spanning biology, nutrition, processing, and market dynamics. Handbook of Aquatic Food Products, edited by Haijin Mou and Chuang Zhang, delivers systematic coverage of seafood categories including fish, shrimp, shellfish, algae, and sea cucumbers. The handbook examines habitats, nutritional profiles, flavor characteristics, and market presence for each category, connecting scientific and processing knowledge into a unified industry reference.
The Handbook blends nutritional analysis with processing science, detailing omega-3 fatty acid content, protein quality, and vitamin and mineral profiles across aquatic product types. Coverage extends to sustainability considerations, exploring how aquatic food production relates to food security, environmental impact, and dietary diversity. Each seafood category receives dedicated treatment of its specific characteristics, industry applications, and role in global nutrition.
Readers will also find:
- Detailed habitat and biological information for each aquatic food category, from finfish and crustaceans to algae and sea cucumbers
- Nutritional benefit profiles including omega-3 fatty acids, high-quality proteins, vitamins, and minerals relevant to chronic disease prevention
- Market presence data and industry context for aquatic food products across global supply chains and distribution networks
- Processing knowledge that connects production methods to product quality, bioactive compound stability, and controlled-release delivery functions
- Analysis of sustainable aquatic food production practices and their lower environmental impact compared to terrestrial meat production systems
Designed for food scientists, technologists, processors, and distributors working with aquatic products, this handbook also serves food science societies, aquatic food industry companies, and public health organizations. It provides the scientific depth and market context required to navigate the aquatic food products industry with confidence.
HAIJIN MOU is a Professor and the Head of the Lab of Marine Microbial Engineering, College of Food Science & Engineering, Ocean University of China. His research focuses on high-throughput screening and metabolic regulation of novel marine microbial strains with industrial potential, as well as the biomanufacturing, functional evaluation, and industrial-scale development of marine functional ingredients.
CHUANG ZHANG is an Associate Professor in the College of Food Science and Technology at Nanjing Agricultural University, employed under the Young Talent Scheme. His research focuses on food processing, specializing in the impact of processing methods on stabilization and targeted or controlled-release delivery functions of bioactive compounds.
