Föstudaginn 13. október í Háteig, kl. 09:45

Margrét Geirsdóttir, Matís

The global human population is growing, and it is estimated that the demand for proteins will double by 2050. Therefore, there is a major need to find new sources of high-quality and sustainably produced proteins. Microalgae have been identified as one of the promising sources of alternative proteins. Currently, functional, and sensorial properties of Microalgae do not measure up to those of the current protein sources on the market. In the talk those drawback and possible ways to address them will be discussed.