Scientists in Singapore have uncovered a new method and medium for protein production from microalgae, which not only gives higher yield but could also cut costs by some 90%. Across several studies conducted at the laboratory of Nanyang Technological University’s (NTU) Food Science and Technology programme Director Professor William Chen, it was discovered that soybean […]
Research conducted at the University of Southern Denmark shows that fatty acids might neutralize the harmful effects of Listeria bacterium. The study, spearheaded by professor Birgitte Kallipolitis, was initiated with the purpose of finding ways to reduce dangerous bacteria in food. Kallipolitis and her research team are working on multiple studies to decipher once and […]
Wageningen University & Research is working together with other research institutes and companies in the EU project PUFAChain, to develop a robust scientific and technological basis for the industrial development of high-value products from microalgae. Algae are an important source of omega 3 for fish, which cannot produce these fatty acids by themselves. Omega 3 […]
