New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products: 2nd Edition

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/Y6AHW86Z1S) was a great success and gained the attention and interest of many scholars. I take the opportunity here to thank them for their contributions and support. As this topic continues to gain the attention of scholars and increase in importance, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and benefit the field.

With the continuous improvement of people's living standards, the demand for seafood continues to grow. However, problems such as inconsistent seafood quality, safety hazards, and massive waste of by-products are becoming increasingly prominent. Improving the quality and safety of seafood is not only related to the health of consumers, but also the basis for the sustainable development of this industry. At the same time, effective utilization of seafood by-products can reduce resource waste, create new economic value, and lead to environmentally friendly development. Innovative processing technologies and methods to improve the quality of seafood and ensure it complies with stringent safety standards are important themes for this issue. Manuscripts can also explore the development of efficient ways of utilizing seafood by-products to enhance resource utilization.

Prof. Dr. Xichang Wang
Dr. Mingyu Yin
Guest Editors

Manuscript Submission Information

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