For our continuing video examination of macroalgae and its quickly growing importance in feeding the world, we examine how researchers at Chalmers University of Technology and Gothenburg University are helping to shape a sustainable future with the help of seaweed. Sophie Steinhagen discusses the screening of sea lettuces for potential large-scale cultivation. Kristoffer Stedt explains seaweed cultivation in nutrient-rich waters. And Joao Trigo talks about extraction of seaweed protein to produce food ingredients.
The production was sponsored by the Swedish Mariculture Research Center, the Smart Food from Ocean to Kitchen project, and the Biology and Biological Engineering Department of Chalmers University of Technology. Funding was from the CirkAlg project.
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