Next Friday, November 1, Anna Þóra Hrólfsdóttir will defend her doctoral thesis in food science at the University of Iceland. The thesis is entitled: Improved utilization, preservation and quality of brown algae.
The doctoral defense will take place in the Banquet Hall of the University of Iceland's Main Building from 9:00 a.m. to 12:00 p.m.
Opponents will be dr. Susan Løvstad Holdt, associate professor at the Food Institute of the Danish University of Technology, DTU, and dr. Marthe Jordbrekk Blikra, researcher at the Norwegian food research institute Nofima.
The supervising teacher is María Guðjónsdóttir, and her supervisors are Hildur Inga Sveinsdóttir, assistant professor, and Sigurjón Arason, professor emeritus. In addition to them, Ólafur Eysteinn Sigurjónsson, professor, sits on the doctoral committee.
Ólöf Guðný Geirsdóttir, professor and president of the Department of Food and Nutrition, presides over the ceremony, which takes place in the University of Iceland's Festival Hall and starts at 9.00 am.
The following abstract of the essay:
Despite the enormous increase in macroalgae production in recent decades, they are still a relatively underutilized resource in Europe. However, interest in macroalgae has increased significantly in Europe in recent years and it has been predicted that production could increase enormously in the coming decades. With the increased production of macroalgae, it is important to fully utilize, preserve and handle the biomass in an appropriate way to maximize the quality of the product. Therefore, the aim of the study was to investigate and improve the value chains of selected brown algae, with an emphasis on the full utilization of raw materials in the production of flour from kelp, the preservation and shelf life of cultured kelp and marin core, and to evaluate the use of multispectral imaging technology (MSI) to assess the quality of macroalgae within the industry. The results of the study show opportunities in increasing the value of macroalgae through improved production processes. Furthermore, the results suggest that acidification may be suitable as a preservation method for cultured brown algae and that MSI may be used for industrial quality assessment of macroalgae.