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  • / ► Sustainable Food Value Chains of Aquatic Resources (2/4)
  • / ► 2.2 Application of micro- and macroalgae in different branches
  • / ► References 2.2

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  • ExpandGeneral
    • Expand2.1 Integration of sustainability in processing of aquaculture products
      • Main learning objectives and outcomes 2.1
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      • Algae processing
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      • Sustainable processing techniques of algae
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      • Algae drying
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      • Algae drying techniques
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      • Microwave-assisted drying – Sevilla, Spain
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      • Biorefinery process
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      • Example: Biorefinery Extraction - Pulse Electric Field (PEF)
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      • (Algae) Biorefineries
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      • Biorefinery processes – Benefits and Challenges
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      • Algae fermentation
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      • Hydrothermal Liquefaction for Microalgae
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      • Ultrasound-Assisted Extraction
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      • Algae based packaging material
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      • Summary 2.1
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      • References and further reading 2.1
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      • Download: 2.1 Integration of sustainability in processing of aquaculture products
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    • Expand2.2 Application of micro- and macroalgae in different branches
      • Main learning objectives and outcomes 2.2
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      • Applications of micro- and macroalgae
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      • Algae classification
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      • Applications across Europe
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      • European algae market
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      • Inhibitors to the development of the European algae market
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      • Novel food prototype development, Cluj-Napoca, Romania
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      • Risk assessment
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      • Risk assessment matrix
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      • Summary 2.2
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      • References 2.2
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      • Download: 2.2 Application of micro- and macroalgae in different branches
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    • Expand2.3 Benefits of algae and algae extracts
      • Main learning objectives and outcomes 2.3
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      • Recap: Main differences of micro- and macroalgae
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      • Opportunities in different fields
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      • Nutritional and health benefits
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      • Protein profile of algae
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      • Amino acid profile of micro- and macroalgae
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      • Fatty acids - Omega-3 and -6
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      • Sources of omega-3 and omega-6
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      • Bioactive potential in terms of antioxidant and anti-aging properties
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      • Economic benefits
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      • Ecological benefits
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      • Societal benefits
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      • Legal and safety aspects
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      • Analysis of algae biomass, Vigo, Spain
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      • Food safety hazards
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      • Summary 2.3
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      • References 2.3
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      • Download: 2.3 Benefits of algae and algae extracts
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    • ExpandQuiz
      • Quiz module 2
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    About this course

    • 5 hours study
    • 3Level 3: Advanced
    • Course description

    Course rewards

    • Free Statement of Participation on completion of these courses.

    Sustainable Food Value Chains of Aquatic Resources (2/4)

    Sustainable Food Value Chains of Aquatic Resources (2/4)

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    References 2.2

    View
    Hernández A, González-Moya M., Márquez A., Acevedo L. (2024). Review microalgae drying: A comprehensive exploration from conventional air drying to microwave drying methods. Future Foods, 10(2024).
     

    Dias Hornes da Rosa et al., (2023). Macroalgae and Microalgae Biomass as Feedstock for Products Applied to Bioenergy and Food Industry: A Brief Review. Energies, 16 (4), 1820.

    Araújo R et al., (2021). Current Status of the Algae Production Industry in Europe: An Emerging Sector of the Blue Bioeconomy. Frontiers in Marine Science. 7:626389.

    Kuech, A., Breuer, M., Popescu, I., (2023). Research for PECH Committee. The future of the EU algae sector. European Parliament, Policy Department for Structural and Cohesion Policies. Brussels.

    EFSA Glossary: Risk assessment

    Guidance and other assessment methodology documents by EFSA

     

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