A student from the University of Plymouth has been awarded the 2024 Excellence in Sustainable Aquaculture and Fisheries Award.
Naomi D. Smith was the top student from the MSc in Sustainable Aquaculture programme in the School of Biological and Marine Sciences at the University of Plymouth.
She was recognised for her dedication to advancing sustainable aquaculture and fisheries practices.
The prize is awarded by the Swiss-Dutch multinational manufacturing firm DSM-Firmenich, which produces flavours, fragrances, and nutrients.
DSM-Firmenich said that the award emphasises the “importance of sustainable approaches to meet the global demand for animal protein, while reducing environmental impact, particularly in light of climate change.”
The company also said that the award recognises the student’s exceptional commitment and contribution to advancing sustainable aquaculture practices, as well as promoting environmentally sustainable fisheries and aquaculture systems.
Dr Benedict Standen, the head of aquaculture marketing at DSM-Firmenich stated that “We are committed to leading a global transformation in sustainable animal protein production, providing industry-leading solutions that support farmers in reducing their environmental impact and build truly sustainable aquatic food systems.”
Dr Daniel Merrifield, an associate professor of Fish Health and Nutrition at the University of Plymouth said that the award helps deliver important research and innovation-driven educational offerings.
The company also stated that aquaculture and fisheries are essential in feeding the world’s growing population, but it must be done in a way that is sustainable, and that there is an urgent need to provide enough animal protein, while also reducing the environmental impact of production.
The managing director of GIRA, Christophe Lafougere, recently said that the demand for whey protein is currently growing at approximately 4% globally per year.
Speaking at a conference hosted by the Dairy Council of Northern Ireland, he stated that whey protein was totally outperforming other dairy products.
