Dunaliella Salina and the Food Industry

Professor Patricia J. Harvey of the University of Greenwich’s Natural Resources Institute, a University Alliance member, speaks about her research into microalgae and how the properties of a particular microalga — Dunaliella salina — could be extremely useful to the food industry, due to their highly regenerative nature and levels of protein.

This project is being showcased as part of University Alliance’s Powering Action on Climate Change campaign.

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