1.4.3. Proteins from alternative sources – microalgae

Knowledge and skills
The course provides an understanding of microalgae proteins, their characteristics and various extraction methods, with a focus on their applications in the food industry. Students will develop the ability to critically evaluate the potential of different microalgae species and extraction techniques as viable sources of microalgal proteins in food production.  

Teacher and organization
Ana Cristina De Aguiar Saldanha Pinheiro
Alma Mater Studiorum-Università di Bologna, Italy
Massimo Castellari
IRTA-Monells, Spain