Rapid population growth is pushing food production towards tolerance limits, and the use of proteins from animal sources is causing increased pressure on the environment. In addition, there is a need to improve the selection of plant proteins that are less dependent on the use of water and land. There is an urgent need to develop more protein-rich food products that contain important nutrients using non-traditional resources. Attention has been increasingly focused on macroalgae, but until now they have been relatively little studied as food.<\/p>\n\n\n\n
In this project, we aim to use macroalgae as a sustainable protein source for food. The utilization and nutritional content of macroalgae will be studied with a view to improving the nutritional composition of foods with an emphasis on improving the health of consumers. Furthermore, the goal is to fully utilize as much of the raw material as possible for food and other organic food packaging.<\/p>\n\n\n\n