Matís, the Marine Research Institute and Náttúrustofa Vesturlands convene a meeting on food algae to discuss the opportunities and possibilities that can be utilized in Iceland.
The aim of the symposium is to arouse interest and get ideas for actions / projects that promote progress in the utilization of food algae in this country. The seminar is open to everyone, whether it is companies that are processing or interested in food algae, buyers of food algae or an interested public.
Is there a untapped opportunity for value creation in food algae in Iceland? There is an increasing interest in Iceland in the utilization of food algae, but worldwide, trade and their utilization is high and ever-increasing. Algae can be used directly for cooking and from them can also be processed various products that are used in the food industry, agriculture, industry, cosmetics industry, medicine, for the production of bioactive substances and much more. Many species of algae grow off the coast of Iceland and some of them grow to a considerable extent, but their utilization has been limited. With increased knowledge of the processing of substances and food from algae, opportunities are created for small and medium-sized companies that either obtain algae or process products from them. It is important to explore the possibilities for the development of this industry in Iceland with the aim of increasing the diversity of the economy and increasing value creation.
An advertisement can be found here.
Further information: www.matis.is, www.hafro.is and www.nsv.is
Meeting place: Hotel Stykkishólmur
Time: Saturday, February 26, 2011, at 13-16Admission free.
Agenda:
Algae utilization in Iceland; usable species. Karl Gunnarsson, Marine Research Institute
Market for food algae. Auðun Freyr Ingvarsson, Green in Blue
Algae as food. Þóra Valsdóttir, Matís
Healthy, bioactive substances in food algae. Rósa Jónsdóttir / Hörður Kristinsson, Matís
Discussion
Presentations from Íslenskri bláskel, Íslenskri hollusta, Þörungaverksmiðjan, Íslenska Kalkþörungafélagið, Hafkalki, Seaweed Iceland and Gullstein as well as Rúnar Marvinsson, chef at Langaholt, shows how to use algae in cooking.
Chairman of the meeting Róbert A. Stefánsson, Náttúrustofa Vesturlands
Please announce your participation at the e-mail address palmi@nsv.is.
