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Henslow Research Fellow, Sustainable Seafood, University of Cambridge

David is an interdisciplinary scientist aiming to improve the health of our population and planet through innovations in sustainable nutritious seafood production.

David’s research focusses on developing mechanisms to improve production of and facilitate demand for one of the most sustainable and nutrient-rich foods on the planet - bivalve shellfish (clams, mussels, oysters).

Current research projects are investigating novel bivalve species and growth methodologies to improve bivalve production, testing specialised microencapsulated feeding technologies to increase bivalve quality and value, and identifying key food processing and retail levers to stimulate consumer demand.

David collaborates with major global food manufacturers and leading international NGOs.

David supervises postgraduate research and teaches students across the biological sciences.

Experience

  • –present
    Henslow Research Fellow, Sustainable Seafood, University of Cambridge