Microalgae: sustainable food source of the future?

Microalgae – from salt water to scale-up

To maintain current consumption trends the world needs to produce 50-70% more food by 2050. University of Greenwich researchers have been looking into Microalgae and how it could revolutionise the food industry.

As the primary producers of the marine food web, Microalgae are an underexploited resource. They consume more CO2 than they produce, they grow faster than any other plant, and they can be grown in extreme environments to serve as a source of bioactive compounds, antioxidants and pigments; plant protein with all Essential Amino Acids, and polyunsaturated lipids enriched in omega-3 essential fatty acids.

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 Saline lake with Dunaliella salina  Dunaliella salina  150L cultivation  400L cultivation

Find out more about the research here.

Further reading