Research

Our research

The Advanced Analytical Lab of the Department of Fisheries Technology, PSTU, develops fast and eco-friendly analytical methods for seafood quality and safety — combining fluorescence fingerprinting, chemometrics and modern food-analysis techniques.

Rapid, non-invasive measurement

Fluorescence Fingerprint

Excitation–emission matrices of fish and seafood samples are recorded without destroying the sample, giving a spectral “fingerprint” of freshness, composition and spoilage.

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Turning spectra into decisions

Chemometrics & Data Analysis

PARAFAC, PLS regression, PCA and machine-learning models convert fluorescence data into practical indicators of quality, origin and safety.

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From harvest to consumer

Seafood Quality & Freshness

Freshness indices, proximate composition and sensory correlation studies on fish sold in local and export markets, including cold-chain and storage trials.

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Contaminants and compliance

Seafood Safety

Screening for adulteration, chemical residues and microbial hazards, supporting HACCP practice and national food-safety requirements.

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Extraction, identification, risk

Microplastics in Fish & Seafood

Digestion-based extraction (NaCl and hydrogen peroxide), microscopic identification and polymer characterisation of microplastics in commercially important fish.

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Value addition and preservation

Post-harvest & Processing Technology

Drying, chilling, packaging and value-added product development that reduce post-harvest loss and improve shelf-life of fish and fishery products.

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Our research

Fluorescence Fingerprint

Chemometrics & Data Analysis

Seafood Quality & Freshness

Seafood Safety

Microplastics in Fish & Seafood

Post-harvest & Processing Technology