Anabela Raimundo from the University of Lisbon’s Instituto Superior de Agronomia, was one of the speakers at the Nordic Algae Symposium, in Copenhagen.
The presentation, entitled “Food and Feed for the future: the role of microalgae as a sustainable ingredient”, focused on the importance of alternative food sources, with microalgae playing a crucial role. Climate change, the increase in the world’s population and the transition from domestic to large-scale consumption involve a number of strategies. This paper presents case studies of these strategies that show the impact of microalgae on the nutritional profile, texture and appearance of food.
