Seafood science and technology encompasses the study and application of techniques to enhance the safety, quality, and preservation of seafood. This field integrates various disciplines, including biology, chemistry, and engineering, to address challenges in seafood production and processing. Recent advancements have led to improved methods for assessing freshness, minimizing spoilage, and ensuring nutritional value. Understanding these aspects is critical for meeting consumer demand and maintaining the integrity of seafood products in the global marketplace (Author, Year).
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