Microalgae could provide a source of protein, lipids, and pigments for use in food. But there are some production and processing challenges to make microalgae useful for food applications.
In this seminar, Associate Professor Gregory Martin will talk about microalgae and the cell components with potential applications in food.
He will look at the challenges relating to the production of food ingredients from microalgae - with a focus on biomass processing and fractionation.
He will also discuss recent technological advances. Including progress in the production and processing of microalgal biomass made by the Algal Processing Group.
Join the seminar
The seminar will be held online via Zoom on Friday, 20 November 2020 from 12pm-1pm (Australian Eastern Standard time).