Download: 2.1 Integration of sustainability in processing of aquaculture products
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- ExpandGeneral
- Expand2.1 Integration of sustainability in processing of aquaculture products
- Main learning objectives and outcomes 2.1View
- Algae processingView
- Sustainable processing techniques of algaeView
- Algae dryingView
- Algae drying techniquesView
- Microwave-assisted drying – Sevilla, SpainView
- Biorefinery processView
- Example: Biorefinery Extraction - Pulse Electric Field (PEF)View
- (Algae) BiorefineriesView
- Biorefinery processes – Benefits and ChallengesView
- Algae fermentationView
- Hydrothermal Liquefaction for MicroalgaeView
- Ultrasound-Assisted ExtractionView
- Algae based packaging materialView
- Summary 2.1View
- References and further reading 2.1View
- Download: 2.1 Integration of sustainability in processing of aquaculture productsView
- Main learning objectives and outcomes 2.1
- Expand2.2 Application of micro- and macroalgae in different branches
- Main learning objectives and outcomes 2.2View
- Applications of micro- and macroalgaeView
- Algae classificationView
- Applications across EuropeView
- European algae marketView
- Inhibitors to the development of the European algae marketView
- Novel food prototype development, Cluj-Napoca, RomaniaView
- Risk assessmentView
- Risk assessment matrixView
- Summary 2.2View
- References 2.2View
- Download: 2.2 Application of micro- and macroalgae in different branchesView
- Main learning objectives and outcomes 2.2
- Expand2.3 Benefits of algae and algae extracts
- Main learning objectives and outcomes 2.3View
- Recap: Main differences of micro- and macroalgaeView
- Opportunities in different fieldsView
- Nutritional and health benefitsView
- Protein profile of algaeView
- Amino acid profile of micro- and macroalgaeView
- Fatty acids - Omega-3 and -6View
- Sources of omega-3 and omega-6View
- Bioactive potential in terms of antioxidant and anti-aging propertiesView
- Economic benefitsView
- Ecological benefitsView
- Societal benefitsView
- Legal and safety aspectsView
- Analysis of algae biomass, Vigo, SpainView
- Food safety hazardsView
- Summary 2.3View
- References 2.3View
- Download: 2.3 Benefits of algae and algae extractsView
- Main learning objectives and outcomes 2.3
- ExpandQuiz
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)
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