Precision Algae Cultivation
Develop high-quality, nutritionally enhanced microalgae for the next generation of sustainable food ingredients.
The project aims to improve the control of microalgae production and nutritional quality for innovative food applications.
-
Contexte et défis
Contexte
Microalgae are recognised for their exceptional nutritional value, yet their potential remains largely untapped due to limited control over production processes and the actual nutritional quality of the biomass.
In addition, communication around their nutritional value often focuses on nutrient content rather than nutrient quality and bioavailability.
-
Objectifs et impacts
Objectifs et impacts
The project aims to develop a precision algaculture approach to optimise the nutritional quality of microalgae, with a particular focus on Haematococcus lacustris.
It improves nutrient bioaccessibility and explores the integration of microalgae into locally produced food products, contributing to a more sustainable and innovative food system.
-
Résultats attendus
Résultats
The initial phase of the project established optimised cultivation conditions and led to the development of a prototype production system.
Further work has focused on enhancing the nutritional properties of microalgae, particularly through fermentation processes, paving the way for new food applications.
