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Dr David Willer is a Supernumerary Fellow, Fellow in Zoology, and Praelector at �Ǹ�Թ�, University of Cambridge. As an environmental scientist and marine biologist, David’s work sits at the intersection of academic research, industry innovation, and global food policy—addressing some of the most urgent challenges facing our planet. From pioneering new aquaculture systems to shaping sustainability frameworks, his research is both deeply impactful and globally recognised. David’s background includes a Henslow Research Fellowship, PhD in Zoology and a 1st class degree in Natural Sciences. His Cambridge research career has also included periods at the British Antarctic Survey, Sainsbury Laboratory, and Plant Sciences Department.

A world first laboratory-scale Naked Clam aquaculture system

In 2023, David made international headlines by co-developing the world’s first laboratory-scale Naked Clam aquaculture system, a ground-breaking innovation turning wood into nutrient-rich protein. Naked Clams—known historically for sinking Columbus’s ship—could now be part of the solution to meeting global food demands while alleviating pressure on our oceans.

The dual-fuel system developed by David and his collaborator, Dr Reuben Shipway, combines sustainable wooden matrices with microencapsulated algal feeds, unlocking a scalable, commercially viable seafood product. These clams grow rapidly, are rich in vitamin B12, and can be fortified with omega-3—critical nutrients for global health. The project has already attracted £910k in industry funding and garnered over 1,000 media features, including the BBC, Financial Times, and Sky News.

Naked Clams were first cultivated by Aboriginal Australians 8,000 years ago and are considered a delicacy in Southeast Asia. The study Gross to Gourmet:  analysed social media posts and comments, revealing a generally positive perception of the clams as food, though concerns about their appearance, dietary restrictions, and potential parasites were noted. 84% of those who tried them enjoyed the taste. Naked Clams are versatile and can be used in a variety of ways, from raw dishes to battered calamari-style foods, to unique recipes like Naked Clam ice cream. The study suggests that more education and exploration could help transform their image and expand their role in global diets.

Read the npj Sustainable Agriculture paper: 

Innovating for nutritional sustainability: the nFiFo metric

Beyond new species, David’s research tackles how we farm fish and seafood globally. In a 2025 Aquaculture and 2024 Nature Food paper, David and a team from Stirling, Lancaster, and Aberdeen introduced the nFiFo (nutritional Fish In:Fish Out) metric, providing a much-needed tool to measure the nutritional efficiency of aquaculture feeds.

Traditional metrics fail to capture how farmed fish deliver essential nutrients like omega-3 to consumers. The nFIFO metric fills that gap, helping industries and policymakers design fish farming systems that use marine resources more efficiently while delivering better public health outcomes.

Explore the nFiFo research in the 2025 paper in Aquaculture and in Nature Food 

Policy impact: from destructive fishing to global food risk tools

David’s work extends far beyond the lab. Driving collaborative projects with organisations like Fauna & Flora International, BirdLife, and UNEP-WCMC, David has helped shaped global policy definitions of “Destructive Fishing”—a vague but widely used term in environmental law.

The 2024 Conservation Letters paper formalises this concept, providing clear guidance to governments and NGOs alike: 

David has also been working with the Centre for Environment, Fisheries and Aquaculture Science, the Institute for Manufacturing and Conservation Evidence to develop a “One Food Risk Tool” to map and mitigate global food system hazards—pioneering work that could protect vulnerable supply chains from climate shocks, disease outbreaks, and socio-political disruption.

Explore this work in  and 

Leading the next generation: teaching, mentorship, and empowerment

A focus David’s career is his commitment to developing future leaders. David has supervised Cambridge students—from undergraduates to PhDs. He designed the “Seafood for Societal Health” MPhil programme, specifically funding women from disadvantaged backgrounds to tackle global challenges in the fish and seafood sector.

This dedication is exemplified by his supervision of projects leading directly to industry jobs, civil service roles, and postdoctoral fellowships, with recent MPhil and Phd students securing positions at in the Marine Stewardship Council, Marine Management Organisation, and McGill University.

David is also passionate about sustainability within �Ǹ�Թ�, playing a role on the College’s Net Zero Committee and supporting the College’s recent achievement of a Gold Award for sustainability.

Watch a presentation from David’s Seafood for Societal Health MPhil students here:

Entrepreneurship and industry partnerships: from start-up to scale-up

Recognising that real-world impact often requires stepping beyond academia, David co-founded Naked Clam Ltd, now aiming to develop terrestrial and offshore aquaculture systems. He also works on industry partnerships with organisations including Nomad Foods (the owners of Bird’s Eye), The Fishmonger’s Company, and Seafish.

A highlight? Celebrity chefs crafting Naked Clam recipes, featured in the Financial Times, and work showcased at World Aquaculture 2024 in Copenhagen.

The Financial Times: 

Watch the Naked Clam story featured on 

Shaping the future of food systems

From pioneering new food species to transforming policy and empowering students, Dr David Willer’s research is redefining how we think about seafood, sustainability, and global nutrition. His work exemplifies what’s possible when science, enterprise, and education combine—impacting lives from Cambridge to communities worldwide.

Full publication list: . Follow David’s latest projects and updates: