Why?
Algae offer a transformative solution to the escalating global protein demand, presenting a sustainable alternative to conventional sources. These photosynthetic organisms exhibit remarkable potential to reshape protein production and consumption patterns, with benefits that outshine traditional protein sources.
Algae’s rapid growth and efficient nutrient utilization make them an environmentally friendly protein source. They require minimal land and water, in stark contrast to resource-intensive livestock farming. Algae cultivation also thrives in diverse environments, using spaces unsuitable for traditional agriculture.
Microalgae, in particular, boast impressive protein content comparable to soybeans and animal products. Their amino acid profile addresses human nutritional needs comprehensively.
Compared to conventional sources, algae’s impact is significant:
1. Environmental Sustainability: Algae cultivation has a negligible environmental footprint. Unlike livestock farming, it curbs deforestation and greenhouse gas emissions, making it a sustainable choice.
2. Resource Efficiency: Algae’s ability to flourish in wastewater and brackish water is a game-changer. It cleans water while producing protein, addressing pollution and resource scarcity.
3. Climate Resilience: Algae’s adaptability to various conditions ensures stable protein production in the face of climate fluctuations.
4. Nutritional Value: Algae offer essential nutrients, making them invaluable in plant-based diets.
5. Land Use: With limited arable land due to urbanization, algae’s small spatial needs enable localized urban protein production.
6. Biodiversity Preservation: Algae’s cultivation minimizes habitat destruction, contributing to biodiversity conservation.
In conclusion, algae’s potential as a sustainable protein source holds the key to addressing food security and environmental concerns. Its advantages over traditional sources, spanning environmental impact, resource efficiency, climate resilience, nutritional value, land use, and biodiversity protection, underscore its significance in paving the way for a balanced and sustainable future.
Programme
Chair: Jean-Paul Cadoret, Chief Scientific Officer, Algama, France
Duration: 60 minutes
Programme coming soon starting 13.50 and ending 15.00
13.50 Opening and welcome by EABA
14.00 –> CRISTINA ROCHA, CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, PORTUGAL
Production strategies and nutritional and functional properties of algal proteins
14.10 – > JUSTINE DUMAY, Laboratoire ISOMer-UR2160, Nantes Université. FRANCE
Palmaria species: from ecology and cultivation to its use in food and health benefits
14.20 –> NATALIA CASTEJÓN, Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, AUSTRIA
Integrating eco-friendly approaches to produce protein extracts and hydrolysates with antioxidant properties from Microchloropsis gaditana
14.30 – > MARIA HAYES, Research Officer at Teagasc, IRELAND
Microalgal proteins and bioactives for food, feed, and other applications
14.40 – > MARIO AMATO, Depart. of Political Science, University of Naples Federico II, ITALY
A systematic review about stakeholder beliefs relating to alternative proteins
14.50 Q&A and discussion round
15.00 end of the webinar
Chair:
Jean-Paul Cadoret,
Chief Scientific Officer, Algama, France
Fees:
€ 99,- regular
€ 75,- for EABA members
The fees will be increased 50% five days prior to the event.
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