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
Massimo Castellari
IRTA-Monells, Spain
Course Content
Proteins from alternative sources – microalgae
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Microalgae Biology and Cultivation
27:49 -
QUIZ 1
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Protein Extraction
37:05 -
QUIZ 2
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Protein Characterization
37:05 -
QUIZ 3
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Applications in Food and Beyond
23:09 -
QUIZ 4