VALGORIZE
Enhancement of the seaweed for a better taste
Context
Today, there is a growing interest in algae throughout the entire food value chain, from producers to consumers: producers need a safe and predictable quality biomass that is guaranteed to last, while consumers want tasty, safe and good quality products.
Objective
Valorizing seaweed for a better taste by producing a stable and consistent quality algal biomass.
About the <strong>project </strong>
Different characteristics can be established (taste, texture, color, aroma) and quantified via a panel of experts. The project involves the valorization of all the different stages of the process, from harvesting, through processing to storage. One part of the project is dedicated to the consumer acceptance of algae products.
The project partners
