Kizzie Amoore: Characterising the spoilage dynamics of Undaria pinnatifida (wakame)

While research typically focuses on agricultural products, novel food ingredients often lack historical data for assessing quality and safety at scale. Seaweeds host diverse microbiota that shift rapidly after harvest, influencing spoilage and human exposure risks.

This study blends disciplines to identify microbial and biochemical drivers of Undaria pinnatifida (wakame) degradation. Freshly harvested U. pinnatifida was stored at three temperatures to spoil over one week. Sensory indicators of spoilage were paired with culture-based assays and DNA metabarcoding.