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13:50 - 15:15
2024-03-18

Algae as an alternative source of sustainable proteins

Chair: Jean-Paul Cadoret

Algae are considered an alternative source of sustainable proteins for several reasons. the high protein content, rapid growth, and resource-efficient cultivation of algae make them a promising alternative source of sustainable proteins with the potential to address global food security and environmental. 

Several microalgae and seaweed species are known for their high protein content, rapid growth, and potential as alternative sources of sustainable proteins. These microalgae and seaweed species have gained attention for their nutritional value, sustainable cultivation practices, and potential to address food security and environmental concerns. Researchers and industries are actively exploring ways to scale up production and incorporate these organisms into various food and feed applications.

WEBINAR OBJECTIVES:

1. Highlight the distinctiveness of certain macro and microalgae as unique protein sources within the alternative protein spectrum.

2. Algae proteins exhibit a distinctive density due to a varied amino acid profile, encompassing essential amino acids.

3. Algae protein digestibility is on par with other sources, ensuring its comparability and effectiveness in nutritional value.

SPEAKERS:

CRISTINA ROCHA - CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal. Algal proteins: Production strategies and nutritional and functional properties.
JUSTINE DUMAYLaboratoire ISOMer-UR2160, Nantes Université, France. Palmaria Species: From Ecology and Cultivation to Its Use in Food and Health Benefits. 
NATALIA CASTEJÓN - Department of Food Chemistry & Toxicology, Faculty of Chemistry, University of Vienna, Austria. Integrating eco-friendly approaches to produce protein extracts and hydrolysates with antioxidant properties from Microchloropsis gaditana.
MARIA HAYES - Research Officer at Teagasc, Ireland. Microalgal Proteins and Bioactives for Food, Feed, and Other Applications. 
MARIO AMATO - Department of Political Science, University of Naples Federico II, Italy. Stakeholder Beliefs about Alternative Proteins: A Systematic Review. 

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75€

(EABA Members)

99€

(Non-members)

The fees will be increased 50% five days prior to the event.
No VAT is charged.

18 March

Algae as an alternative source of sustainable proteins

Chair

Jean-Paul Cadoret - Chief Scientific Officer, Algama, France

13:50

Opening and welcome by EABA

14:00

Production strategies and nutritional and functional properties of algal proteins

CRISTINA ROCHA, CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, PORTUGAL

14:10

Palmaria species: from ecology and cultivation to its use in food and health benefits

JUSTINE DUMAY, Laboratoire ISOMer-UR2160, Nantes Université. FRANCE

14:20

Integrating eco-friendly approaches to produce protein extracts and hydrolysates with antioxidant properties from Microchloropsis gaditana

NATALIA CASTEJÓN, Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, AUSTRIA

14:30

Microalgal proteins and bioactives for food, feed, and other applications

MARIA HAYES, Research Officer at Teagasc, IRELAND

14:40

A systematic review about stakeholder beliefs relating to alternative proteins

MARIO AMATO, Depart. of Political Science, University of Naples Federico II, ITALY

14:50

Q&A and discussion round

15:00

End of the webinar

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