1.4.3. Proteins from alternative sources – microalgae

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About Course

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

What Will You Learn?

  • This module aims to gain knowledge of microalgae as a valuable source of protein by understanding their biology, cultivation techniques, protein extraction processes and environmental aspects. In addition, it will explore the application of microalgae as alternative protein sources for the food industry.

Course Content

Microalgae Biology and Cultivation

  • Microalgae Biology and Cultivation
    30:00

Protein Extraction

Protein Characterization

Applications in Food and Beyond