Click here to watch the 2022 State of the Science Symposium – Promoting the Public Health and Consumer Outreach.
Click here to watch the 2022 State of the Science Symposium – Human Health.
Click here to view Dr. Brenna’s presentation.
Click here to view Dr. Susan Carlson’s presentation.
Click here to view Dr. Ole Mouritsen’s presentation.
Click here to view Dr. Michael Crawford’s presentation.
Click here to view Sarah Crowley’s presentation.
Click here to view Dr. Maroto’s presentation.
Click here to view Lauren Couchois’ presentation.
Dr. Tom Brenna is professor of pediatrics, of chemistry, and of nutrition at the Dell Medical School and the College of Natural Sciences at the University of Texas at Austin, and recently Professor Emeritus at Cornell University. He has served on numerous international policy groups, including the 2015 Dietary Guidelines Advisory Committee.
Linda Cornish is the Founder and President of the Seafood Nutrition Partnership, the leading 501(c)3 non-profit organization in the U.S. building awareness of seafood's health and nutritional benefits.
Paul Doremus is the Vice President for Policy and Sustainability Strategy at Trident Seafoods. In collaboration with Trident’s executive leadership team and functional area leaders, he is responsible for developing and executing the company’s federal and international policy strategy, contributing to Trident’s sustainability and social responsibility strategy, and advising on strategic developments in global seafood markets.
Sarah Crowley is the Vice President of Marketing and Communications at Seafood Nutrition Partnership, where she spearheads the national seafood promotion campaign in collaboration with SNP stakeholders.
Jennifer Bushman is the co-founder of Fed by Blue.
Dr. Susan E. Carlson is the AJ Rice Professor of Nutrition and University Distinguished Professor at the University of Kansas Medical Center. She does clinical trials of DHA supplementation in pregnancy and childhood.
Lauren Couchois is a highly experienced professional with over 12 years of dedicated work in K-12 school food service.
Dr. Michael Crawford is a Visiting Professor in the Department of Metabolism, Digestion, and Reproduction of the Faculty of Medicine at Imperial College, London.
Ole G. Mouritsen, PhD DSc is a physicist and professor of gastrophysics and culinary food innovation at the University of Copenhagen. He has a background in physical chemistry, interfacial science, and membrane biophysics.
