Seafoods have become the important income generator of Thailand for many decades due to the successful aquaculture as well as well-established know-how or technology for seafood processing. This makes Thailand become the leader for seafood export. Faced with the high competition and trade barrier in the world market, the seafood industry needs to pay more attention on the quality of seafood products.  Quality loss caused by some chemical or microbial reactions is a major problem for industry

The seafood research group at Prince of Songkla University has been established to serve the demand in seafood research of industries, especially in the southern part of Thailand. Collaboration with seafood industry is another major goal to develop the self-dependent technology, which can be implemented in the real industry. As a whole, seafood industry can be sustainable and competitive in the world market.

Vision

To be the leader in seafood research in the South East Asiaicon.

Mission

1. Socio-economic

• To enable seafood industry of Thailand to be competitive in the world market
• To increase the quality and value of Thai seafoods for export
• To increase the living standard of farmer, fishermen and fish processers

2. Manpower strengthening

• To build up the new seafood researchers to serve for seafood industry
• To promote the collaboration or generate the seafood research network of academia and industries

3. Natural resources and environment aspect

• To maximize the use of raw materials and produce seafoods with environmental friendly technology
• To fully utilize the byproducts from seafood processing industry for value addition and environment protection

Current researches

1.  Post-harvest technology

• Prevention of melanosis in shrimp and other crustaceans using the phenolic compounds and plant extract.
• Use of spice or heard for shelf-life extension of seafoods.
• Implementation of hurdle Technology to ensure the safety of seafoods.

2. Seafood processing/technology

• Use of bio-reactor and membrane technology for recovery of bioactive compounds in seafoods and seafood byproducts.
• Improvement of surimi quality using the alternative additives and cross- linking enzyme.
• Development of edible film and smart packaging from seafood proteins.
• The development of starter culture for production of fermented fish products.
• Enrichment of n-3 fatty acid in fish oil using lipases.

3. Utilization of seafood processing byproducts

• Extraction of collagen and gelatin from fish skin and bones.
• Production of bioactive peptides from seafood processing byproducts.
• Production of oil from shrimp cephalotholax and hepatopancreas.
• Recovery of proteases from seafood processing byproduct and their utilization for protein hydrolysis.