Providing sustainable ways to feed the planet
Academic Spotlight: Professor Daniel Merrifield
ñޜIn all of human history, weñޙve never produced as much food as we do right now. But within one generation, we need another 60% more than weñޙre producing today. The global growth of aquaculture will be essential to that.ñޝ
ñޜWe have almost 1 billion people going to bed each night hungry, and hundreds of millions of children globally suffering from nutritional and related health issues. Fish are one of the healthiest food sources on the planet; they are high in protein, low in saturated fats and usually high in omega-3s. If we can make fish more accessible to everyone, it could make a big difference.ñޝ
In addition to the formative years spent in his home county, Danñޙs first flirtations with the aquaculture sector came towards the end of his degree. Always having a keen interest in science and the environment, he first came to the ñ when he enrolled on the
BSc (Hons) Biological Sciences course. For his undergraduate project, he worked with Dr Colin Munn to study the chemotactic responses of Vibrio species ñޓ bacteria that cause disease in many species of fish and shellfish ñޓ to fish mucus.
Shortly after, a PhD opportunity arose that gave Dan the chance to further that knowledge and examine some of the microbes living on ñޓ and in ñޓ rainbow trout. A project funded by BASF provided the chance to see how the science he was pursuing could have impacts on fish health and production. It is something he continues to this day, pursing a programme of applied research through partnerships with many of the leading companies working with ñޓ and within ñޓ the global aquaculture sector.
The nature of that research is, predominantly speaking, connected to fish nutrition and what feed and feed supplements different species need to thrive. Itñޙs an emerging and expanding field, with increasing awareness of the benefits probiotics and other functional feed additives can have in aquatic species. But the diversity of fish populations, not to mention the differing nature of the waters they live in, mean thereñޙs no quick or one-size-fits-all fix.
ñޜWithin aquaculture, there's at least 350 different finfish species, more than 80 different species of molluscs, over 60 different crustaceans and dozens of seaweeds as well,ñޝ Dan says. ñޜIt's a huge, huge industry and we haven't come close to optimising all of those production systems yet. We don't know the most optimal and efficient way of feeding and caring for all those species, and while we have made great progress for some species, for other species weñޙre just scratching the surface.ñޝ
As if to evidence that, Dan says he could continue his research for the next 100 years and there would still be combinations of species, rearing systems and specific nutrient requirements that would still require testing. By that time, it goes without saying, he is hopeful that sustainable aquaculture will be a successful industry in every part of the world. He acknowledges, however, that in addition to any scientific hurdles, there are also societal ones to overcome.
In regions such as Southeast Asia, aquaculture is well-established and plays a significant role in local diets. In contrast, with the exception of salmon farming, the UK aquaculture sector remains underdeveloped and contributes only a small proportion of our overall food requirements. The farming of other species, such as trout, mussels, oysters, and seaweed, has yet to reach its potential, partly due to our eating habits. As consumers, we need to broaden our palates and embrace a wider variety of species to support a more diverse aquaculture industry and strengthen our national food security. As Dan notes, salmon farming is likely the only part of UK aquaculture most people are aware of.
ñޜI would never try to suggest that aquaculture doesnñޙt have environmental impacts, all forms of food production do.ñޝ Dan says. ñޜBut what is not always put across is that they are often less than many of the foods we get from land-based farming. Over the coming years, thatñޙs one of the better balances I would like to see struck.ñޝ
One means through which Dan hopes to do that is by educating the next generation of aquaculture professionals. In addition to his research, he leads the
MSc Sustainable Aquaculture and Fisheries , a programme developed in tandem with organisations and industry partners from the sector. These relationships have been forged over more than two decades and have spawned a number of research projects, student scholarships, placement years and student prizes.
The reason for such an approach is simple: it provides graduates with the best chances of being employed, and employers with the confidence those graduates possess the skills they need. Such close affiliations to the sector enable Dan to regularly shift the programmeñޙs content to meet commercial demand. As a result of that approach, the course currently includes modules dedicated to sustainable fish production and the health and welfare of different species. But it also includes opportunities to learn about the economics of the sector, its impact on marine ecosystems, and the use of remote sensing and data monitoring.
We get a broad background of students on our MSc programme. I take great pride in the success of our graduates. They've gone on to shape current and future aquaculture practices across the globe ñޓ holding influential roles in industry, government, research and education. Their achievements are a powerful reflection of the depth and relevance of our training, and the strong, real-world connections we've built with the aquaculture sector.
Professor Daniel Merrifield
Professor of Aquaculture Health and Nutrition
The use of the word 'sustainable' within the programme title is clearly planned and very deliberate. But for Dan, the only way for the entire sector to succeed is for it to have sustainability at its heart. That means ensuring that aquaculture activities ñޓ whatever they are designed to produce ñޓ have the least possible environmental impact.
ñޜWe live on a planet where 70% of the surface is water, and thatñޙs the space we should be looking to for future food production,ñޝ Dan says. ñޜOne of the advantages of the aquatic environment is that we can farm it in three dimensions, giving us enormous potential for growth. But I donñޙt want someone, 50 years from now, to say weñޙve done to the oceans what weñޙve already done to the land ñޓ where around 40% is now used for agriculture, much of it heavily degraded and stripped of biodiversity. Striking the right balance will be a challenge, but I believe itñޙs both achievable and essential.ñޝ
Fish Health and Nutrition research group
The ñ has a strong research track record in the fields of fish health and nutrition dating back more than three decades.
Led by
Professor Daniel Merrifield , the Fish Health and Nutrition research team works with hatcheries, aquaculture farms and various other organisations, nationally and internationally, to support and conduct research and development at fundamental and applied levels contributing to , 2 (Zero Hunger), 12 (Sustainable Consumption and Production) and 14 (Life Below Water).
Sustainable Aquaculture and Fisheries
At ñ, a broad perspective on aquaculture and fisheries management is enabled by our transdisciplinary, systems-thinking approach.
From the health and nutrition of farmed fish, crustaceans and bivalves, to marine conservation, fish tracking, habitats and natural capital, our research explores how all of these diverse elements help contribute towards responsible marine and freshwater food production, and, in doing so, how they support coastal economies and contribute to the national food security agenda.
